Egyptian ‘Birds’ Tongues’ Soup

Named for the tiny tongued shape of orzo pasta, the only bird here is the one for the chicken broth at the base of this golden, soul-restoring soup. Three spices - cardamom, cloves and mastic - all hover between piney eucalyptus and floral sweetness, each barely perceptible, but they work together to bring depth and intrigue amidst browned buttery comfort.

Typically, chicken pieces would be poached for the broth then the meat used elsewhere, but I like to make use of the bones left