Orzo Pasta Birds Tongue Lissan Asfour Rice Pasta

Egyptian Chicken Orzo Soup

A fast tasty & healthy soup that will impress even the fussy kids at your table

Prep Time 5 minutes
Cook Time 15 minutes


  • ½ Cup Orzo Lissan Asfour/Birds Tongue Pasta
  • 1 Onion Chopped
  • ½ Cup Large Celery Chopped
  • ½ Cup Carrots Cubed
  • ½ Cup Potatoes Cubed
  • 1-2 Cooked Chicken Breasts Chopped in Cubes
  • 2 Cubes Low Sodium Chicken Stock Maggi/Jumbo
  • 1 TBSP Dried or Fresh Thyme I use Palestinian Za'taar Mix
  • 1 TBSP Parsley Fresh is better
  • 1 TSP Oregano
  • 1 Bay Leaf Optional
  • 1 Lemon Or to taste


  1. Brown orzo in a non stick pan with a little butter & olive oil, stir continuously until lightly toasted - set aside.

    In another pan fry the onion onion, carrot, potato & celery (if using) in a little olive oil & butter.

    Once sealed, add in the cooked chicken cubes, salt, pepper & herbs & stir.

    Then add the toasted Orzo to the mix.

  2. Add in the chicken stock (I use 1 & a half filled Pyrex jugs) & lemon juice.

    Simmer for ten minutes until Orzo has plumped up a little & the soup looks rich.

    Remove bay leaf (if using) & serve!

Recipe Notes

This soup is also known as - Birds Tongue Soup or Shorbat Lissan Asfour!

The Orzo can be found in most supermarkets in the pasta section, it is sometimes called Lissan Asfour, Birds Tongue Pasta or Rice Pasta (as it resembles rice grains in it's shape)

Most of the herbs can be either fresh or dried, depending on your stock & ease of obtaining them, I use a Palestinain Za'taar mix as it gives the soup an amazing smell & flavour!

Chicken can be omitted completely & this can be made vegetarian.
Bay leaf & celery can be added or omitted, depending on your taste.
I like this very lemony so I add an extra squeeze of lemon on top when serving.

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