Middle Eastern Orzo Soup (Shorbet Lesan El Asfour)
Middle Eastern Orzo Soup, also known as Shorbet Lesan El Asfour, is a traditional Egyptian comfort food that’s budget-friendly, quick to make, and perfect for feeding a crowd! Serve it on its own or with your favorite sides for a warm meal the whole family will love!
Servings: 12 servings
Ingredients
- 6-8 cups water or enough water to completely cover the chicken
- 1 onion peeled and quartered
- 3-4 whole cardamom pods
- 1/2 teaspoon ground cardamom
- 2 dry bay leaves
- 3 small pieces of mastic
- 1 Tablespoon kosher salt or to taste
- 1 teaspoon ground black pepper
- 4-5 pound whole chicken cleaned and gizzards removed
- 8 ounces toasted orzo pasta
- Optional Garnish: fresh lime juice fresh parsley
Instructions
- Pour the water into a large stock pot. Add the quartered onion, cardamom pods, ground cardamom, bay leaves, mastic, salt, and pepper to the pot. Bring the ingredients to a boil. NOTE: For easy removal, wrap the bay leaf, cardamom pods, and mastic in a mesh bag.6-8 cups water, 1 onion, 3-4 whole cardamom pods, 1/2 teaspoon ground cardamom, 2 dry bay leaves, 3 small pieces of mastic, 1 Tablespoon kosher salt or to taste, 1 teaspoon ground black pepper
- Once boiling, add the chicken to the pot, breast side up. Turn the heat down to medium-high, and cover the pot. Cook for 1 hour or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. (See notes)4-5 pound whole chicken
- Remove the chicken and aromatics (bay leaf, cardamom pods, and mastic). Set aside.
- In a separate pan, toast the orzo pasta on the stovetop over low heat for 1-2 minutes or until fragrant.8 ounces toasted orzo pasta
- While the water is still simmering, add the orzo to the pot. Cook on low for 8 minutes or until the pasta reaches al dente.
- In the meantime, shred the chicken to be added back to the soup. Or, slice it, and serve it on the side.
- Serve the soup warm with a fresh squeeze of lime juice and fresh parsley.Optional Garnish: fresh lime juice
Video
Notes
We recommend using a pot with a top that has a hole, or setting it slightly to the side to allow the steam to escape while the chicken is cooking.
Nutrition
Serving: 1serving | Calories: 232kcal | Carbohydrates: 15g | Protein: 16g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 58mg | Potassium: 202mg | Fiber: 1g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg