Egyptian Chicken Orzo Soup

Chicken orzo soup — shorbet lessan asfour (means bird tongue because the orzo apparently looks like a bird's tongue 😂)— is one of the most common comfort foods in Egyptian homes, the kind of dish nearly every family has its own version of. It's what your grandma makes you when you have sore throat, or a staple when it's cold outside. It's built on a whole chicken rather than parts, which gives the broth more depth and means you get two meals out of one bird: the soup itself, and the reserved chicken to roast or serve on the side. This version skips a plain boil in favor of browning the chicken in the pot with onion and garlic first, and toasting the orzo before it goes in — both common variations that add flavor without adding too many extra steps. This is the soup I come back to whenever I want something that feels like home, no matter where I'm making it. It's simple, healthy, my kids love it, and it's the one recipe I never have to think twice about. A few notes: A premade or store bought chicken broth can work, but is never as good! But it's a good substitute for busy days. The broth also freezes well on its own, so it's worth doubling the batch if you're already making it. The orzo to water ratio: my kids love more orzo than soup, so I make a full bag of orzo when I make this soup. If you feel like the water is too little when the orzo cooks through, add some more water. It's meant to be quite dense, but there should be visible broth too. You can always adjust this ratio to your preference :)