Egyptian Style Lemon Chicken Orzo Soup (Orzo Shorbet Faraakh)

Lemon Chicken Orzo Soup fits for cold winters

Warm, lemony, garlicky, with a gentle cumin aroma, just like a home style Egyptian chicken soup, but with orzo pasta.

Ingredients (4 to 5 servings)

Chicken

• Chicken thigh 300 to 400 g (soft and juicy)
  Breast also works

Soup base

• Water 1.2 L

• Chicken stock cube 2 (or chicken stock powder)

• Onion 1/2 (or naganegi)

• Garlic 3 to 4 cloves (important for Egyptian taste)

• Salt and black pepper

Egyptian spices

• Cumin 1 tsp

• Ground coriander 1/2 tsp (optional but nice)

• Paprika 1/2 tsp (optional)

• A tiny pinch of cinnamon or 7 spice (optional, very little)

Orzo

• Orzo 100 to 120 g

Finish

• Lemon juice 1 to 2 tbsp (add slowly)

• Fresh coriander leaves (cilantro) or parsley
  If you have dill, add a little too

Optional Egyptian “tarbeya” finish (recommended)

• 1 egg

• 1 tbsp lemon juice

• 2 tbsp hot broth (to temper)

How to cook

1. Start the soup
   In a pot, add water, stock cubes, onion, chicken, salt, and pepper. Bring to a gentle boil, then lower heat and simmer 12 to 15 minutes.

2. Add the Egyptian flavor
   Add garlic, cumin, and coriander. Simmer 3 minutes. Your kitchen should smell like Egyptian soup now.

3. Add orzo
   Add orzo and cook 8 to 10 minutes. Stir sometimes so it does not stick.

4. Finish with lemon
   Turn off the heat. Add lemon juice little by little, taste, then adjust.

5. Optional tarbeya (egg lemon finish)
   In a small bowl, whisk 1 egg + 1 tbsp lemon. Add 2 tbsp hot broth slowly while whisking.
   Then pour it back into the pot while stirring. Keep heat very low and do not boil.

6. Herbs
   Add chopped cilantro or parsley (and a little dill if you like).

Family tips

• For kids: use less lemon in the pot, then add extra lemon in adult bowls.

• Next day: orzo absorbs soup, so add a little water or stock when reheating.

• Want it more Egyptian: extra garlic and cumin, and finish with fresh cilantro.