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Ida's Chicken Orzo Soup

A deeply spiced Lebanese-style chicken soup — allspice, cinnamon, and orzo in a rich double broth

Section
Soups
Yield
8 cups
Total Time
~1½ hours

Ingredients

  • 1 Tbsp Mazola oil
  • 1 lb chicken breasts (bone-in or boneless) or 4 chicken thighs
  • 32 oz carton chicken broth (Swanson's)
  • 32 oz carton chicken stock
  • 32 oz water
  • 4 Wyler's chicken bouillon cubes
  • 1 large onion, whole
  • 3 celery ribs, cut in thirds
  • 6 carrots, diced in rounds (about 1 cup)
  • 1 cup cooked orzo (or Uncle Ben's long grain white rice)
  • 1 tsp salt
  • ¼ tsp pepper
  • ¼ tsp allspice
  • 2 cinnamon sticks
Ida's note: Use both broth and stock — the double base makes it richer. Orzo or rice both work beautifully.

Directions

  1. In a 5-quart stock pot, heat Mazola oil over medium-high heat. Sauté chicken until all pink is gone on all sides (or skin is lightly golden). Skim any fat if needed.
  2. Add whole onion and celery. Cook until onion is lightly golden and celery is slightly tender.
  3. Pour in chicken broth, stock, water, and bouillon cubes. Bring to a boil.
  4. Add diced carrots and boil for 10 minutes. Reduce heat to medium-low and cook for 45 minutes, until chicken is fully cooked through.
  5. Add spices (salt, pepper, allspice, cinnamon sticks) and simmer for another 20 minutes.
  6. Meanwhile, cook orzo in a separate pan: bring 2 cups of water to a boil, add orzo, simmer covered for 10 minutes (rice: 20 minutes). Fluff with a fork.
  7. After 20 minutes, strain out the onion, celery, and cinnamon sticks. Remove chicken and shred or break into pieces, discarding skin and bones if used.
  8. Return chicken pieces and orzo (or rice) to the broth. Cook 5 more minutes. Taste and adjust seasoning.
Tip: Cook the orzo or rice separately so it doesn't absorb all the broth and turn the soup starchy.
Variation: Substitute Uncle Ben's long grain white rice for orzo — just cook it 20 minutes instead of 10.