Orzo pasta soup... this chicken and vegetable soup features small pasta called 'bird's tongue' (orzo) instead of vermicelli or rice.

Ingredients:

1/2 cup orzo pasta 1 boneless chicken breast 1 carrot, diced small 1 celery stalk, chopped 1 clove garlic, minced 1 small onion, diced small 1 bay leaf 4 cups chicken broth 1 tablespoon lemon juice 1 teaspoon butter Olive oil

Instructions:

Place the onion with a little olive oil in a pot over heat and sauté until softened.
Add the chicken, cut into small cubes, and stir.
Add the bay leaf.
When the chicken loses its pink color, add the carrots, celery, and garlic, and stir.
When the vegetables begin to soften (after two or three minutes), add the chicken broth and cover the pot.
After about 7 minutes of boiling, add the pasta, lemon juice, butter, and salt, and stir.
Cover the pot and let it simmer on low heat until the pasta is well cooked.
Serve the orzo pasta soup hot.

Recipe and method for Orzo Pasta Soup from a friend and chef of Shou Tabkhin Al Youm website:

Nancy Moussa

Click on Nancy's name to visit her page on our website and see all her delicious recipes.

For broccoli soup, here is the link: How to Prepare Broccoli Soup

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How to Make Orzo Pasta Soup

Prep checklist

Cooking notes