Egyptian Orzo Soup

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EGYPTIAN ORZO SOUP

Yield 4

Prep time

10 Min

Cook time

1 H & 10 M

Total time

1 H & 20 M

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

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 clarified butter
• ½ cup orzo
• 4 cups chicken broth (from above)

Instructions

Prepare the Broth:

1. Place 1 whole chicken, 1 yellow onion, 4 dried bay leaves, 6 cardamoms, and 6 cloves into a large pot.
2. Season with sea salt and black pepper.
3. Pour in 1 gallon water, ensuring the chicken is fully submerged.
4. Bring the pot to a boil over high heat.
5. Skim any foam from the surface as the broth cooks to keep it clear and flavorful.
6. Reduce the heat to medium-low and simmer for 45 minutes.

Cook the Orzo:

1. Melt 1 tablespoon clarified butter in a pot over medium heat.
2. Toast ½ cup orzo in the butter until golden brown, about 2–3 minutes.
3. Pour 4 cups chicken broth from the prepared broth into the pot.
4. Stir frequently to prevent the orzo from sticking to the bottom.
5. Cook for 10–12 minutes, or until the orzo is tender.

Serve:

1. Garnish Egyptian orzo soup with lemon or lime slices on the side, if desired.
2. Squeeze fresh citrus juice into the soup for a bright, tangy flavor that complements the savory broth.

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