Chicken Soup with Orzo & Preserved Lemon

Name: Chicken Soup with Orzo & Preserved Lemon
Yield: Serves 6–8
Ingredients: 2 sticks cinnamon; 1 1½″ piece ginger, peeled and mashed into a paste; 2 cloves garlic, mashed into a paste; ½ tsp. ground cumin; ½ cup finely chopped fresh flat-leaf parsley; Rind of 1 preserved lemon, thinly sliced; Kosher salt and freshly ground black pepper, to taste; 8 cups chicken stock; ¾ cup orzo pasta; 2 boneless, skinless chicken breasts, cut into ½″ pieces; 1 bay leaf; 1 small yellow onion, finely chopped; ½ tsp. ground coriander; 3 tbsp. extra-virgin olive oil

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

Bold North African seasonings infuse this easy-to-make chicken and pasta soup. A mix of warm spices, garlic paste, and ginger paste is cooked with caramelized onions, releasing a potent fragrance. Preserved lemon rind is stirred in just before serving so its salty sweetness is not lost.

Ingredients

3 tbsp. extra-virgin olive oil
1 small yellow onion, finely chopped
½ tsp.

Soup

Method

Heat oil in a 6-qt. saucepan over medium-high. Add onion and cook until caramelized, 20 minutes. Stir in coriander, cumin, garlic and ginger pastes, cinnamon, and bay leaf and cook until fragrant, 1–2 minutes. Add stock and bring to a boil. Add orzo and cook for 4 minutes. Add chicken and cook until pasta and chicken are cooked through, 3–4 minutes more. Stir in parsley, preserved lemon, salt,