Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Chicken and Orzo Soup

GrateEggspectations
GrateEggspectations Posts: 11,515
edited March 3 in EggHead Forum
Used chicken stock made from last week’s roasted chicken cook. 

Features garlic (3 heads), carrots, onions, celery, lemon, lemon rind, turmeric (my poor counters!), Italian seasoning, spinach, corn starch, chicken breasts, olive oil, butter, red crushed red pepper flakes, chicken stock and salt and pepper.


· Share on FacebookShare on Twitter

Comments

  • johnmitchell
    johnmitchell Posts: 7,355
    @caliking🧄🧄🧄approval
    Greensboro North Carolina
    When in doubt Accelerate....
    · Share on FacebookShare on Twitter
  • bluebird66
    bluebird66 Posts: 2,943
    That looks mighty good!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

    · Share on FacebookShare on Twitter
  • alaskanassasin
    alaskanassasin Posts: 8,883
    Yowza!
    South of Columbus, Ohio.


    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 19,779
    This is lovely! And, with an appropriate amount of garlic :smile:

    lots to like here… especially the garlic, lemon rind, and turmeric. Is this like Greek avgolemono soup?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 11,515
    caliking said:
    This is lovely! And, with an appropriate amount of garlic :smile:

    lots to like here… especially the garlic, lemon rind, and turmeric. Is this like Greek avgolemono soup?
    I knew you’d be on board!

    Thanks. Funny you should mention… I was recently curious about avgolemono and was intent on making it. Then I realized my lemons were off. Then, after settling on this alternative recipe because I had no fresh lemons and needed to use concentrate, my wife bought lemons mid-cook. So I was able to add fresh lemon juice and added some rind for fun. 

    · Share on FacebookShare on Twitter
  • kl8ton
    kl8ton Posts: 6,395
    I find a good rule of thumb is:

    If recipe calls for a clove, use a head. 

    FWIW
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 11,515
    kl8ton said:
    I find a good rule of thumb is:

    If recipe calls for a clove, use a head. 

    FWIW
    I like your style.
    · Share on FacebookShare on Twitter
  • Canugghead
    Canugghead Posts: 13,630
    Sure you got enough garlic? We like garlic but not crazy about it. Our favourite is fried chopped garlic in oil as condiment for dry brined (zero seasoning) steamed chicken, served cold or at room temp. For the clay pot chicken, recipe calls for two heads but I cut it down to half a head :blush:

    canuckland
    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 11,515
    Canugghead said:
    Sure you got enough garlic? We like garlic but not crazy about it. Our favourite is fried chopped garlic in oil as condiment for dry brined (zero seasoning) steamed chicken, served cold or at room temp. For the clay pot chicken, recipe calls for two heads but I cut it down to half a head :blush:

    There is no such thing. 

    Enough of your blasphemy. Garlic should always be turned up to 11!
    · Share on FacebookShare on Twitter

Categories