Levantine cuisine · Soups & Stews

Shorbat Lissan Asfour

Hearty chicken broth with orzo, tomato and a hint of cinnamon, a children's favorite in Beirut.

Ingredients · for 4 servings

• 300 g boneless chicken thigh
• 150 g orzo pasta
• 1 onion
• 2 tomatoes
• 2 tbsp tomato paste
• 1 tsp cinnamon
• 1.5 l chicken broth
• 2 tbsp butter
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Cut the chicken into 2 cm cubes, finely chop the onion and peel, seed and dice the tomatoes.
2. Melt the butter in a wide pot and fry the chicken with the onion over medium heat for 6–7 min. until the chicken is white all over and the onion is translucent.
3. Add the tomato paste and cinnamon, toast for 1 min. until the color turns deep red, then stir in the diced tomatoes and reduce for 4 min.
4. Pour in the hot chicken broth, season with salt and pepper and simmer covered for 15 min. until the chicken is tender.
5. Sprinkle in the orzo and cook uncovered for 8–9 min., stirring several times so it doesn't stick to the bottom — the soup will turn slightly thick.
6. Season with salt and pepper before serving, sprinkle with chopped parsley and serve hot in deep bowls.