شوربة الدجاج مع الأورزو (لسان العصفور) والبيض المسلوق

British 15 Mins Prep · 45 Mins Cook

1. Rinse and thinly slice the leeks and celery.
2. Heat the oil in a large, heavy-bottomed pot over a medium heat.
3. Add the leek and celery and cook, stirring often, until soft, approx. 5-8 minutes.
4. Add the skinless and boneless chicken and stock and season with the salt and freshly ground black pepper.
5. Bring to a boil, cover, reduce the heat, and simmer until the chicken is cooked through, approx. 15-20 minutes.
6. Carefully crack the eggs into the broth and poach for 6 minutes. Remove with a slotted spoon and set aside.
7. Transfer the chicken to a plate and allow to cool, then shred into bite-sized pieces.
8. Meanwhile, bring the broth to a boil.
9. Add the orzo and cook until al dente, approx. 8-10 minutes. Remove the pot from the heat.
10. Chop the dill and parsley.
11. Stir the chicken pieces and most of the herbs into the broth.
12. Ladle the soup into four bowls and sprinkle over the remaining dill and parsley.
13. Top each bowl with a poached egg and serve.

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