Birds Tongue soup is another Ramadan favorite in Saudi and this year is the first time I made it. It is pretty much exactly like chicken noodle soup and I am sure you can see from the picture why they call it birds tongue. In the Middle East every soup and stew is served with fresh lemon and bread and I have grown accustomed to it as well. I have been making a new soup every night for us to break our fast with. Of course I scale my recipes down so my fridge is not overloaded. So far so good.
4 cups chicken broth (or 4 cups water and 2 chicken bullion cubes)
2 chicken breasts, boneless, skinless and cut into small cubes
1/2 cup orzo pasta
1 tablespoon butter
1/4 cup diced carrots
1/4 cup chopped onions
2 cardamom pods
1 bay leaf
2 tablespoons chopped cilantro
Salt and pepper, to taste
1. In an 8-quart saucepan on medium heat, add butter and onion, cook until onion is tender. Add pasta and carrots, mix and allow to cook for 2 minutes.
2. Add chicken, cardamom, bay leaf, cilantro, salt and pepper, mix. Then carefully add broth. Bring to a full boil, reduce heat to low, cover and cook for 30 minutes.
Yields: 4 servings