A fragrant chicken soup with orzo pasta, lemon, and fresh mint in a tomato-tinged broth. This soothing Libyan soup is the cure-all for cold weather and weary spirits.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: mint leaves, lemon wedge
Accompaniments: crusty bread
Instructions
-
1
Saute onion in olive oil until soft. Add tomato paste, turmeric, cumin, and cinnamon, stirring for 1 minute.
-
2
Add chicken thighs, chopped tomato, and water. Bring to a boil and skim any foam.
-
3
Reduce heat and simmer 25 minutes until chicken is fully cooked. Remove chicken and shred the meat.
-
4
Add orzo to the broth and cook 8-10 minutes until tender.
-
5
Return shredded chicken to the pot. Add lemon juice, salt, and pepper. Stir well.
-
6
Serve hot topped with fresh mint leaves and extra lemon on the side.
Did You Know?
In Libya, chicken soup with lemon is the standard prescription from grandmothers for any ailment, from a cold to a broken heart.
Chef's Notes
Equipment Tips
- large pot
- ladle
- cutting board
Garnishing
mint leaves, lemon wedge
Accompaniments
crusty bread
The Story Behind Shorba Djaj
Libyan chicken soup carries the same cultural weight as chicken soup in many world cuisines: it is healing food, comfort food, and the first thing prepared when someone is ill. The Libyan version distinguishes itself with generous turmeric, which tints the broth golden, and the addition of orzo pasta for body. During Ramadan, this lighter soup often precedes heavier dishes at iftar, gently preparing the stomach after a long fast.
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