Egyptian Bird’s Tongue Orzo and Chicken Soup

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A beloved Egyptian comfort soup whose name refers to the slender orzo pasta that resembles tiny bird tongues. Shredded chicken, fresh herbs, and a bright squeeze of lemon give this delicate broth its signature lightness.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 11 gFat
• 4 gSaturated Fat
• 44 gCarbs
• 3 gFiber
• 4 gSugar
• 36 gProtein
• 880 mgSodium
• 620 mgPotassium
• 75 mgCalcium
• 2.8 mgIron
• 18 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the soup base

• 1 lb boneless skinless chicken breasts
• 6 cups low-sodium chicken broth
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 2 celery stalks, finely chopped
• 2 tbsp unsalted butter
• 1 bay leaf

For finishing

• 1 cup dry orzo pasta
• 1/2 cup fresh flat-leaf parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh cilantro, chopped
• 1 lemon, juiced (about 3 tbsp)
• 1 tsp ground white pepper
• 1/2 tsp ground allspice
• 1 1/2 tsp kosher salt, plus more to taste

Directions

1. Melt the butter in a large pot over medium heat and sauté the onion, celery, and garlic until soft and translucent, about 5 minutes.
2. Add the chicken breasts, chicken broth, bay leaf, allspice, white pepper, and salt. Bring to a gentle boil, then reduce the heat and simmer for 12 minutes, until the chicken is cooked through.
3. Remove the chicken and set aside to cool slightly. Strain the broth through a fine mesh sieve into a bowl to remove aromatics and return it to the pot.
4. Shred the cooled chicken into bite-size pieces using two forks. Bring the strained broth back to a steady simmer over medium heat.
5. Stir in the dry orzo and cook for 8 to 10 minutes, stirring occasionally, until the pasta is tender but still slightly firm to the bite.
6. Return the shredded chicken to the pot along with the parsley, dill, and cilantro. Simmer 2 minutes more to warm through and meld the flavors.
7. Remove the pot from the heat and stir in the fresh lemon juice. Taste and adjust salt and pepper, then ladle into warm bowls and serve immediately.

Cook’s Notes

• Toast the dry orzo in the butter with the aromatics for 2 minutes before adding broth to deepen its nutty flavor.
• Always add the lemon juice off the heat so it stays bright and fresh instead of turning bitter.
• Use homemade chicken stock if possible; the soup's delicate character shines with a clean, well-seasoned broth.
• Replace white pepper with black pepper if needed, and add a pinch of turmeric for warmer color without changing the flavor.
• Serve with warm pita bread and extra lemon wedges for an authentic Egyptian table.

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