Nutritious Ramadan Soup Recipe - Grill, Simmer

Welcome to your new favorite soup recipe for Ramadan! This Grilled Chicken Molokhia & Orzo Soup is more than just a meal; it's a comforting, high-protein, and deeply satisfying dish that's perfect for both Iftar and Suhoor. Imagine tender, lemony grilled chicken, earthy molokhia, and delicate orzo pasta, all swimming in a rich, garlicky broth. It’s an easy soup that feels incredibly nourishing, keeping you full without feeling heavy. We’ve designed this chicken soup recipe to be Ramadan-friendly, offering gentle warmth and hydration after a long day of fasting, and providing sustained energy for the day ahead. Get ready to master this incredibly flavorful and healthy chicken soup recipe – it’s a game-changer!

Ingredients

• For the Grilled Chicken:
• 1.5 lbs boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• ¼ teaspoon black pepper
• ½ teaspoon salt
• For the Soup Base:
• 1 tablespoon olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 8 cups (2 quarts) chicken broth (low sodium recommended)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• Salt and black pepper to taste
• For the Molokhia:
• 1 (14 oz) package frozen minced molokhia (jute mallow)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• ½ cup fresh cilantro, chopped
• For the Orzo:
• 1 cup orzo pasta
• For the Finishers:
• ¼ cup fresh lemon juice (or more, to taste)
• 1 tablespoon lemon zest
• ½ cup fresh cilantro or parsley, chopped, for garnish

Directions

1. Marinate & Grill the Chicken:
   1. Pat the chicken dry. In a medium bowl, combine 2 tablespoons olive oil, 2 minced garlic cloves, 1 tablespoon lemon juice, oregano, cumin, paprika, pepper, and salt. Add the chicken, toss to coat, and marinate for at least 15 minutes, or up to 30 minutes at room temperature (or longer in the fridge).
   2. Preheat a grill or grill pan to medium-high heat. Grill the chicken for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C) and it's nicely charred. Remove from heat, let rest for 5 minutes, then slice or shred.
2. Build the Broth Base:
   1. In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
   2. Stir in 3 minced garlic cloves, ground coriander, and turmeric. Cook for 1 minute until fragrant.
   3. Pour in the chicken broth and diced tomatoes (with their liquid). Bring to a simmer, then reduce heat to low, cover, and let it gently simmer for 15-20 minutes to allow the flavors to meld. Season with salt and pepper to taste.
3. Make the Garlic-Coriander “Sizzle” and Add Molokhia:
   1. While the broth simmers, defrost the frozen molokhia by placing the package in a bowl of warm water or microwaving on defrost setting until pliable.
   2. In a small skillet, heat 2 tablespoons olive oil over medium-low heat. Add 4 minced garlic cloves and the chopped fresh cilantro. Sauté gently until the garlic is golden and fragrant, about 2-3 minutes. This is your "sizzle" (or ta'leya).
   3. Carefully add the defrosted molokhia to the simmering broth. Stir well to combine. Add the garlic-cilantro sizzle directly into the molokhia soup.
4. Crucial Molokhia Rule: Do NOT let the molokhia soup come to a rolling boil. Keep it at a gentle simmer, where you see small bubbles only around the edges of the pot. If it boils vigorously, the molokhia can separate. Simmer for about 5-7 minutes, stirring occasionally.
5. Orzo Strategy:
   1. In a separate small pot, cook the orzo pasta according to package directions until al dente. Drain well. Do not add raw orzo directly to the main soup unless serving immediately, as it will absorb too much liquid and become mushy, making the soup too thick.
6. Finish:
   1. Remove the soup from the heat. Stir in the fresh lemon juice and lemon zest. Taste and adjust seasonings as needed. The lemon should brighten the flavors significantly.
   2. Add most of the cooked orzo to the main pot, reserving a little if you plan to store some separately (see storage tips). Add half of the sliced grilled chicken to the soup as well.
7. Serve:
   1. Ladle the chicken soup into bowls. Top each serving with additional sliced grilled chicken and a sprinkle of fresh cilantro or parsley. Enjoy this delicious and simple chicken soup recipe!