Egyptian Orzo Soup

Egyptian Orzo Soup

Egyptian orzo soup, known locally as shorbat lesan asfour (literally "bird's tongue soup"), is a comforting and flavorful dish that’s both hearty and simple. Made with golden-brown toasted orzo cooked in a richly spiced broth, it’s a staple in Egyptian households. Often served as a starter, this soup pairs wonderfully with a squeeze of fresh lemon or lime juice to brighten its savory flavors. While traditionally prepared with chicken broth, it can easily be adapted for a vegan diet, making it a versatile and nourishing option for any table.

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Ingredients

(Seasonings should be added to taste.)

For the Chicken Broth:

• 1 whole chicken

• 1 yellow onion

• 4 dried bay leaves

• 6 cardamoms

• 6 cloves

• sea salt

• black pepper

• 1 gallon water

For the Orzo:

• 1 tablespoon unsalted butter

• ½ cup orzo

• 4 cups chicken broth (from above)

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Instructions

Preparing the Broth

Begin this recipe by preparing a flavorful homemade broth. Place a whole chicken in a large pot and add a whole yellow onion, dried bay leaves, cardamoms, cloves, sea salt, and black pepper. Pour in enough water to fully submerge the ingredients and bring it to a boil. Once boiling, reduce the heat to medium-low and allow it to gently simmer for 45 minutes. While the broth cooks, skim any foam from the surface to keep the broth clear and rich in flavor.

Cooking the Orzo

In a separate pan, fry the orzo in butter over medium heat until it turns golden brown, which typically takes a few minutes. Then, add the freshly prepared chicken broth to the orzo. Stir frequently over medium heat to prevent the orzo from sticking to the bottom. Allow the orzo to cook for 10-12 minutes until tender.

Serving Suggestions

When serving, consider garnishing with lemon or lime slices on the side. Squeezing fresh citrus juice into the soup adds a bright, tangy flavor that pairs beautifully with the savory broth.

Vegan-Friendly Tips

To make this soup vegan, omit the chicken and substitute the broth with vegetable stock. Use olive oil or vegan butter to toast the orzo, and you’ll have a delicious, plant-based version of this comforting Egyptian classic.