Chicken and Orzo Soup

caliking said:

This is lovely! And, with an appropriate amount of garlic

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. 

kl8ton said:

I find a good rule of thumb is:

If recipe calls for a clove, use a head. 

FWIW

I like your style.

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

There is no such thing.