Lemon Chickpea Orzo Soup

This Lemon Chickpea Orzo Soup is one of the easiest, most refreshing (and most delicious) soups you’ll make this year. Packed with nutrients from carrots, spinach, chickpeas, tahini, and Heinen’s rotisserie chicken, and paired with a fresh, crusty baguette from Heinen’s Bakery, this will be a hit with your dinnertime crew. This recipe is perfect for an easy weeknight meal and fantastic for meal prepping.

Christina Musgrave of Tasting with Tina

Recipe - Heinen's of Rocky River

Prep Time5 Minutes

Servings8

Cook Time19 Minutes

Ingredients

1 Tbsp. Heinen's extra virgin olive oil

3 carrots, peeled and sliced

2 garlic cloves, minced

2 cartons Heinen’s organic vegetable culinary stock

½ tsp. salt

½ tsp. black pepper

1 cup orzo

2 cans Heinen’s organic chickpeas

¼ cup Heinen’s organic sesame tahini

¼ cup fresh lemon juice

2 cups Heinen’s baby spinach

1 whole Heinen’s Daily Bites rotisserie chicken, shredded

Heinen’s baguette, for serving

Lemon wedges, for serving

Chopped Italian parsley, for serving

Directions

Heat the olive oil over medium heat in a large soup pot. Add the carrots and sauté for 7–8 minutes, until softened. Add the garlic and sauté for an additional 2 minutes.
Add Heinen’s vegetable stock, salt, and pepper to the soup pot and cover. Bring to a boil, then add the orzo and cook for 10 minutes.
After the orzo is cooked, reduce the heat to low. Add Heinen’s organic garbanzo beans, Heinen’s organic sesame tahini, and Heinen’s fresh lemon juice. Stir well.
Add Heinen’s baby spinach and Heinen’s shredded rotisserie chicken. Stir until the spinach is wilted and the chicken is warmed.
Serve with a fresh Heinen’s baguette, Italian parsley, and lemon wedges.

5 minutes

Prep Time

19 minutes

Cook Time

Servings

Shop Ingredients

Makes 8 servings

1 Tbsp. Heinen's extra virgin olive oil

Heinen's Extra Virgin Olive Oil, 16.9 Ounce

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$7.99$0.47/oz

3 carrots, peeled and sliced

Whole Long Carrots, 16 Ounce

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$0.99$0.06/oz

2 garlic cloves, minced

Bulk Garlic, 0.15 Pound

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$0.60 avg/ea$3.99/lb

2 cartons Heinen’s organic vegetable culinary stock

Heinen's Vegetable Culinary Stock, 32 Ounce

On Sale!

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$2.50 was $3.49$0.08/oz

½ tsp. salt

Heinen's Mediterranean Sea Salt Grinder, 4.6 Ounce

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$5.99$1.30/oz

½ tsp. black pepper

Heinen's Ground Black Pepper, 1.9 Ounce

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$4.99$2.63/oz

1 cup orzo

Barilla Orzo Pasta, 16 Ounce

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$1.99$0.12/oz

2 cans Heinen’s organic chickpeas

Heinen's Organic Garbanzo Beans, 15 Ounce

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$1.49$0.10/oz

¼ cup Heinen’s organic sesame tahini

Heinen's Organic Sesame Tahini, 16 Ounce

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$7.49$0.47/oz

¼ cup fresh lemon juice

Lemons, 1 Each

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$0.79

2 cups Heinen’s baby spinach

Heinen's Baby Spinach, 6 Ounce

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$3.50$0.58/oz

1 whole Heinen’s Daily Bites rotisserie chicken, shredded

Whole Rotisserie Chicken Cold, 1 Each

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$8.99

Heinen’s baguette, for serving

French Baguette, 9 Ounce

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$3.99$0.44/oz

Lemon wedges, for serving

Lemons, 1 Each

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$0.79

Chopped Italian parsley, for serving

Italian Parsley, 1 Each

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$1.49

Directions

Heat the olive oil over medium heat in a large soup pot. Add the carrots and sauté for 7–8 minutes, until softened. Add the garlic and sauté for an additional 2 minutes.
Add Heinen’s vegetable stock, salt, and pepper to the soup pot and cover. Bring to a boil, then add the orzo and cook for 10 minutes.
After the orzo is cooked, reduce the heat to low. Add Heinen’s organic garbanzo beans, Heinen’s organic sesame tahini, and Heinen’s fresh lemon juice. Stir well.
Add Heinen’s baby spinach and Heinen’s shredded rotisserie chicken. Stir until the spinach is wilted and the chicken is warmed.
Serve with a fresh Heinen’s baguette, Italian parsley, and lemon wedges.