Shorba Djaj — Print Recipe — The Culinary Codex

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.

Ingredients

4 chicken thighs
1/2 cup orzo pasta
1 onion, diced
2 tbsp tomato paste
1 tomato, chopped
2 tbsp olive oil
1 tsp turmeric
1 tsp cumin
1/2 tsp cinnamon
Juice of 1 lemon
Fresh mint leaves
Salt and pepper
6 cups water

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.