This was a fun one and a bit unexpected considering James loved it two weeks ago when I shot the print recipe for our website. The written recipe is always linked in the description (it's the little "arrow" on mobile and a "show more" on desktop). In the description, you will also find my shop and other links with cookware/ingredients and all the other things you guys frequently ask about. Thanks as always for liking my videos!
I think your wife hit the nail on the head when she suggested that James didn't care for it as much because he was hot from basketball practice. I'm guessing different results had he just come in from shoveling snow!
Chef Jim, have u ever put in a tempered couple of egg yolks so it's velvety like Avgolemino? Sounds fabulous to me & yes, I'm gonna try it with dill! Btw, ur son is hilarious - don't hold him back!
My wife has loved every one of your recipes that I've made. When I'm doing my menu planning and I get stuck, she always says "Make something from that Italian guy". 🤣
What an adorable family! I love the affection Dad is gifting his son. Mom is obviously an amazing Wife and Mother. Power couple w a great kid. Nice to see!
both you and your wife's care, attention, and attendance to your children is really evident in these videos. thanks for the great content, but more than that, thanks for being great parents
Raising a true connoisseur is not easy! I am so proud that yours is present and loud! Best way to raise healthy kids is to cook those wholesome meals!😊❤
I am a loyal fan of only two cooking channels: The Hillbilly Kitchen and this one. Although they are very different in many ways, they share two things that are important to me: 1. They are both authentic, and the presenters are down to earth without a fake bone in their bodies and 2. They have lots of heart. authenticity + heart + good food = my kind of show. Keep up the good work, and continued good fortune.
There is NOTHING you've ever made that is less than a 9. I will make this soup next weekend and am confident that everyone will love it. Thanks so much.
You also can boil the chicken for about 4-6 minutes to bring the scum out. Then pour the water off, and rinse the chicken and the pot very well. Then you have a clear broth! You won't lose any flavor because the chicken is still raw. It works especially well with frozen chicken. Love your channel and family!
I want to puke when I think of what most factory chickens are pumped full of but not many of us can afford all organic grass feed free range . But your advice is good , I am going to notate that . I wish there was a easy way to get rid of the fascia thingy too . Nasty .
Are you saying I can take frozen thighs out then into boiling water for five minutes, dump the water and then just add them again to everything? I'm trying to understand.
My grandmother used to make something similar to this, without the lemon, using a rotisserie chicken. Nowadays, I substitute the onions for leeks. It's my absolute favorite soup.
I am just giggling here. James is a bit cranky today. I love it, though. And your reaction to his rating is gold. 😂😂😂 For the record, I thought I was the only person this side of the Mississippi who strained their chicken soup through a paper towel lined colander. Keep these coming please!!❤❤
I always leave the chicken fat in my soup. I like the mouth feel that it gives the soup! This looks like a great recipe! A different take on a classic soup!
I get that all the time too. My taste testers, who have really enjoyed something previously, declare it's just ok now. Even after obvious improvements! Sometimes there's just no winning...🤣
Oh man, a Greek-style chicken soup for fall and winter? YEEEESSSSS. I'm making this today. Thank you so much. Suggestion: When you buy celery, pick a bunch with lots of leaves. They really add flavor that I personally happen to love. I had to laugh at how everyone's a critic. I give it an 11 without even tasting it, how's that? 😄 ETA enjoying it now and it's really a first-rate soup. The creaminess of the broth really lifts it out of the ordinary. Just first-rate. 😋
LOL! I love James' honest feedback. I'm partial to lemon flavor so based on James' input I might go for the two lemons at the end ;) Was just looking for another recipe for next week's menu and Sip and Feast is here to save me since we're actually getting a cold front down here in NE FL next week.
I'd definitely go for the extra lemon without even a taste test. That's because I love lemon. I'd also add just a little bit of ginger. Not so much to be all that noticeable, but enough to enhance the healthiness and add a bit more spice. Bet James will like this much more once it sits overnight. That's one of those foods that needs the extra time for all of the flavors to meld and dance with each other.
I’ve made lemon chicken with orzo many times but I’ve never added flour to thicken it up so I’ll have to try it that way! It is one of my favorite soups to make.
@@leefinney8400 Go with corn starch mixed in a little bit of cold water. (Amt. is on the container.) Then just increase (repeat; stir in) until the soup is the consistency you enjoy.
@@leefinney8400 try "Pamela's" Flour. The best GF flour we have found. When using for regular baking, you need to add baking powder and baking soda as Pamela's is not self-rising. Or you can use cornstarch or Cream of Tartar to thicken your recipes.
Just want to start off by saying great recipe! This was the first of your recipes that I made and I'm going to make a whole lot more since they all look amazing. My wife can't stop talking about the soup and I would have to agree it's the best home made soup I've ever made or had. Great job and keep them coming! I like how real and down to earth your videos are and we all make mistakes so keep them in there!
Have always loved this soup... perfect when anyone has a cold, but I usually add some eggs that I beat and beat in with some soup and lemon juice then add it all together... Great on a cold day.
I am 64 yrs old. I watched Julia Child in black and white tv in the late 60's early 70's as a boy. I have always loved cooking, following recipes, and watching cooking shows. I watched Julia, The Galloping Gourmet(70's), The Frugal Gourmet(80's), Many PBS cooking shows, and of course the ORIGINAL Food TV Network. Of course NOW, the Food TV Network is more of a game show, than recipes and cooking. Original COOKING shows like Molto Mario( for example), are almost all non existent anymore. THIS You Tube Channel ( with Father and Family-new don't know your first name, sorry) is just simple and GREAT! Great Recipes, tips, and recipe instruction! TY! This Lemon Chicken Orzo soup is FABULOUS!!!!!!! Just made it tonight. It is off the charts delicious!! Of course, I tweaked it ever so lightly. A chef told me once that to get an "Uncious" taste to any stock, to combine a little of another stock, which will raise the depth of flavor. I added about one cup( 8oz) to 10oz of vegetable broth to my homemade stock according to your recipe. I only add the lemon juice and parsley to the hot "bowl" of soup as its served. Parsley gets faded and almost grey looking sitting in a pot of soup after a day or so. Lemon can always get a change away from "freshness" if its added to the entire pot and not served till another day. My next recipe I am going to try soon, is your SHORT RIB recipe. Looks great too! Please keep up your VERY practical, simple, and intriguing recipe videos. They are some of the BEST I have ever seen. You bring Gourmet-Like taste, ingredients, and processes down to the every day!! Keep up the Great work!
I really appreciate this comment. I grew up watching the same cooking icons you mention and the old Food Network has definitely been a source of inspiration for me and the channel in general. Thanks for the kind words and encouragement and hope you enjoy the short ribs!
Love the family dynamics here! Your videos are awesome, and it’s fun to see your son needle you even while it’s clear he’s enjoying the food you’ve made. Thx for sharing your skills and knowledge with us.
So great to have a young critic. Dad has his hands full pleasing the whole family. Nothing could be more true. Fantastic video. Never mind the soup was great. Families.
Great Friday night tv! 80 here in Los Angeles but Im making it for dinner. Made stock last week. Sometime I buy a Costco rotisserie chicjen to make fajitas. Only use the white meat. Put carcass in freezer. When I have 2 I put chickens, lg onion, carrots, celery & head of garlic. Fill with water..cook for at least 90 min. no salt costco chicken has salt. Pull out carcass, pick meat off , strain and freeze.
I was never really taught how to cook growing up, both of my parents worked full time jobs and I ate a lot of TV dinners outside of my moms cooking. Your channel has made me soo much more confident in my cooking and its soo easy to follow. Thank you!
Hi there, now I know how to make proper Chicken Soup. It is not complicated, but, your ingredients need to be fresh and all chopped and needless to say the chicken well done. This soup is so nourishing no matter how sick you feel, eating a bowl of this soup will instantly revive you. Thank you so much for a basic good soup. Take care.
I made this last week for my husband. We are sick with some awful cold. It was so good and he really enjoyed it. I used store bought broth and chicken breast. Warm up our tummies really well.
Your son is so adorable. i make a similar soup, except i generally use white wine for acidic, rather than lemon (although I have used them interchangeably ) and I add egg noodles. The orzo looks great, though, and the fresh parsley looks like a good choice that i plan to add to mine in the future. Your son, though: "I'm gonna actually get an ice cream sandwich." lol
I just made this soup! It is so so so so delicious!!! Do listen when he says to stir the orzo often with a wooden spoon to keep it from sticking because it sticks to the bottom of the pot quick! YUM!YUM!YUM!
I watch episodes while I eat breakfast in the morning before I start work. It has been my happy routine since I subscribed. I am at work cracking up! LOL! I love your family. Gotta love honesty. Hey, like Mama said, " He is still eating it" which is the true test. His true self came out, "Green stuff!" LOOOOL! Woo hoo!! Let me come over. "Can I have seconds please" Going to make it.
You are a better dad than me. Real cooks and chefs can tell it tastes good. I make all kinds of high end BBQ, Italian food, seafood dishes, you name it. When my brothers and parents (in laws too) eat it, they all but bow down to me. When my kids eat it, I get all kinds of weird and ridiculous feedback. Kids, gotta love em right? LOL
Fantastic!!! Love how you actually looked a little embarrassed. MY kids are much more forthright when I mess up a meal. But then again, I call myself a 50/50 cook. Half the time its good the other half.....
That so funny!!! James being the critic if this and that...all the while keeping on scooping it in!!! I think that tells you all you need to know!!! Looking forward to making this one.
It's funny what people like to watch depending on the season. I'm not a huge soup person but tend to like it more in cooler months or when I'm sick. My husband loves soup any time of the year. This is a soup that I know he will love.
I adore Jacques Pepin. He is one of the few chefs for whom I actually purchased cookbooks. Okay, this may have been the most hilarious episode ever. While James continuously eats this soup that he clearly has faux disdain for (heheheh) is epic. Meanwhile, ever gracious Tamara tries to come up with every reason on earth why James has his rating. I was half-expecting you to bite on a towel like Coach Tarkanian used to do at UNLV when he was nervous during a game. Maybe you should have just added a bunch of pepper (just for kicks!). Great, spontaneous-seeming video. I love the fresh and authentic presentation!
I think I would have used some of the chicken fat in the final soup. When making the stock, consider adding a half teaspoon of peppercorns and some thyme. As for the lemon, a little zest would amp the lemon flavor without it being overly acidic. Your family interaction is funny as always.
I just adore your James. He's a man after my own heart he loves plenty of lemon, red wine vinegar, etc. You 2 must be so proud of your outstanding young man. I'm waiting for his cooking channel when he's 18-19...... Haha.
A little dill sounds like a good add, for sure. Great stuff, as usual. I like to simmer chicken thighs, barely covered with water and barely bubbling, for about 75 minutes, then remove them and (carefully!) pull all the meat off. (Season as you please, of course.) I take the bones, skin, gristle and fat and put it all back in the pot, simmer it for several hours, then strain all solids and pour it into a cone shaped salad bowl and stick it in the freezer overnight. The next morning, the fat is all in a hard disc on the top. You pick it off and either save it, if you use schmaltz, or pitch it. The broth is gelatinous at that point; scraping the underside of the fat disc will put just enough fat back into the soup. (You need a little fat , of course.) Then, I add as much water as I started out with, so you double the water. Then, make your soup as you please. This results in a fantastic chicken stock bone broth that becomes the base of some super delicious soup, plus you get all that bone broth goodness. I'm going to try your sear idea to start the next time; that sounds really good. Cheers!
Made it last night. I freeze chicken stock so had it on hand. I'm not a chicken thigh but a chicken tender fan and partially cooked them on the side, chopped, added them in after the veggies softened. Excellent. Thanks for the great idea for dinner last night.
I like the flour and lemon addition to this soup. I would add that orzo will suck up a lot of the liquid from your broth, so cooking it separately first is best imo. Also, 3/4 cups of orzo is plenty! I am going to try this version soon. Thanks for posting!
Greeting guys, actually James makes the whole cooking experience more interesting with his honest opinion when he does the tasting after the food is ready. Frankly his rating seems to be very accurate as he shows great understanding of your fine cooking. He is very bright young man who values your fine work, and shows great attention and love to you and his mom. You are a great cook with a wonderful family. It's a great enjoyment for us who follow you and watch your cooking videos. God bless you guys and please keep up the good work. Thanks for posting these wonderful videos.
This is a recipe I've been making for a couple years now and it's really so delicious! We like to drizzle a swirl of sour cream on top, it adds even more tanginess to the lemon flavor.
Greek Avgolemono with Kritharaki is one of my favourite soups, love the combination of lemons and chicken. I also use chicken thighs because you should always use the whole animal if it died for you to eat it. Less wasteful and of course they taste better.
James, I loved this episode for a lot of reasons. You guys resonate with me. I almost never get soup right when I make it. I have even resorted to soup mixes on occasion and never get the same results twice. My grandson is my taste tester, and when he was 4 he had a discerning palate even then, and when the chicken noodle soup didn’t taste right he would describe the taste as “dusty”, which cracked me up because honestly, it was spot on to describe it that way. Ever onward, it’s always worth trying make a great soup, a great dinner, all with love.
Seriously this is maybe the third or fourth video I've watched from your channel and it's really perfectly geared to all of us moderately serious home cooks out in the world. You're taking good stuff to the next level because why not do your best? Plus which I grew up in the greater Philly area so we're regional homies. A lot of the cuisine you get in this area, Italian especially, stands or falls on a lot of little things done right or not, and that's where you're strong. I can't emphasize that enough. But I ramble on-SUBBED.
Yup I live a good simple recipe that brings in honest feedback from the fam. You get extra points for considering the people you are feeding and their thoughts. Much love from Canada.
I love this channel not just for the recipes and easy instructions, but because my son is the same age as James (with all the associated joys and headaches - much more joy to be sure). We have watched your videos together several times and love to see more Greek dishes. 🇬🇷🇮🇹
Love that family dynamics! However, that soup seems delicious & perfect for the colder months to come. The paper towel approach to remove the fat from the broth is known by many chefs - I am glad you shared it. Stay good 😉
This is one of the best channels for learning to cook, how you break it down in a very simple way, I really love your channel. Your pasta with parmesan sauce was one of the best things I've ever cooked.
Delicious! I don’t usually make chicken noodle type dishes because it’s often bland and boring. Not this one. The lemon and parsley add the most amazing flavor. Thank you
Thanks, I make soups from scratch all the time. I have about a half dozen that I make on a regular basis. But I’m definitely going to add this to my repertoire.
Killed it again brother. We have been ordering out every Friday from a place down the road. My sons always ask for the chicken orzo soup. Many times they don't have it.... I made your soup tonight only without the lemon and my kids said "Dad this is waaayyyy better than "said restaurant" !!! Thank you. Another one on the books.
I have made chicken soup often, but this made very clear how you can use the chicken to make the stock and use the same pieces to use in the soup. I do like white meat chicken in the soup, but the ease of this would certainly make me give this a try. As a native New Yorker, I love listening to James’ accent, making a big assumption that he is also from New York.
I'm watching this video for the first time and I thought it was just uploaded this week and then I see it was a year ago. 😮 I love this channel. I'll have to play catch up. (Alternating between this and your podcast) love both!! I don't think you've ever shown us how to make anything that I wouldn't love and cook for myself or the family. Thank you, Jim.
This episode was a lot of fun and it's good to see you with your family. And it certainly takes some courage to wait for those honest reviews, Lol. But, listening to your son describing what could make the soup better gives me an idea of how much I might add or subtract from the recipe when I make it.
Now that I live in the Northwest, where it gets cold in the winter, I love eating soup again. (Florida was too hot to eat soup- LOL.) Thanks for the recipe, Jim.
I love watching you guys! A real family, real communication, and real food. Do not change a thing. Continue the family participation. Your instructions and recipes are meals I can truly make. Being Italian watching you and your family brings warm memories. Keep up the great work!
You have a great family! Alot of laughs I'm sure. Just thinking when i was his age and how I would rate my mom's cooking. Always enjoy. Thankyou. Bryan from Canada
Soup is a 9.9.... made with love. The dill is a good idea for Greek soup. Perhaps a Greek grating cheese and your son would really love it. Orzo pasta is so versatile and I love it in chicken soup.
This was a fun one and a bit unexpected considering James loved it two weeks ago when I shot the print recipe for our website. The written recipe is always linked in the description (it's the little "arrow" on mobile and a "show more" on desktop). In the description, you will also find my shop and other links with cookware/ingredients and all the other things you guys frequently ask about. Thanks as always for liking my videos!
I think your wife hit the nail on the head when she suggested that James didn't care for it as much because he was hot from basketball practice. I'm guessing different results had he just come in from shoveling snow!
Chef Jim, have u ever put in a tempered couple of egg yolks so it's velvety like Avgolemino? Sounds fabulous to me & yes, I'm gonna try it with dill! Btw, ur son is hilarious - don't hold him back!
@Iamlove Iampeace So right! Green is a pop of color they get scared of! Wonder if spinach would be less "scary?"
Taste tester has no chill and I love it😂
I felt the bottom, now I'm facing a restraining order.
My wife has loved every one of your recipes that I've made. When I'm doing my menu planning and I get stuck, she always says "Make something from that Italian guy". 🤣
Lol ! Can you name the top three (so far) that you’ve made that are your absolute favorites?
@@SleeplessinOC Italian Lentil Soup, New York Style Pizza , and Fried Artichokes.( and garlic broccoli).
Oooh did I miss garlic 🧄 broccoli?
That's how you know James is giving an honest rating when he says it's "Mid". Love how candid this channel is. Keep it up!
"Mid" was such a teen thing to say. I was laughing! I think James is just getting to be more of a teen and also more confident in his reviews. 😀
I thought the same thing! You gotta love the honesty. Now I really wanna make this and rate it myself.. . Because it looks delicious to me, hehe.
He’s thinking…needs salt not lemon lol
Dude, your channel is full of swollen heart goodness. The family involvement, the good food, all of it. You have something really nice going on here.
What an adorable family! I love the affection Dad is gifting his son. Mom is obviously an amazing Wife and Mother. Power couple w a great kid. Nice to see!
both you and your wife's care, attention, and attendance to your children is really evident in these videos. thanks for the great content, but more than that, thanks for being great parents
Raising a true connoisseur is not easy! I am so proud that yours is present and loud!
Best way to raise healthy kids is to cook those wholesome meals!😊❤
I am a loyal fan of only two cooking channels: The Hillbilly Kitchen and this one. Although they are very different in many ways, they share two things that are important to me: 1. They are both authentic, and the presenters are down to earth without a fake bone in their bodies and 2. They have lots of heart. authenticity + heart + good food = my kind of show. Keep up the good work, and continued good fortune.
There is NOTHING you've ever made that is less than a 9. I will make this soup next weekend and am confident that everyone will love it. Thanks so much.
You also can boil the chicken for about 4-6 minutes to bring the scum out. Then pour the water off, and rinse the chicken and the pot very well. Then you have a clear broth! You won't lose any flavor because the chicken is still raw. It works especially well with frozen chicken. Love your channel and family!
That's a good idea!
That is one great suggestion.
I want to puke when I think of what most factory chickens are pumped full of but not many of us can afford all organic grass feed free range . But your advice is good , I am going to notate that . I wish there was a easy way to get rid of the fascia thingy too . Nasty .
I was thinking the same. By removing all the fat with the scum he lost a lot of flavour.
Are you saying I can take frozen thighs out then into boiling water for five minutes, dump the water and then just add them again to everything?
I'm trying to understand.
This has become a must watch for me. THANK YOU! My family thanks you! I love the family dynamics, too. Absolutely hilarious.
Thank you for watching!
My grandmother used to make something similar to this, without the lemon, using a rotisserie chicken. Nowadays, I substitute the onions for leeks. It's my absolute favorite soup.
This is hysterical James is like destroying it! And then smiles! Love this family.
I am just giggling here. James is a bit cranky today. I love it, though. And your reaction to his rating is gold. 😂😂😂 For the record, I thought I was the only person this side of the Mississippi who strained their chicken soup through a paper towel lined colander. Keep these coming please!!❤❤
I always leave the chicken fat in my soup. I like the mouth feel that it gives the soup! This looks like a great recipe! A different take on a classic soup!
I think the fat is important for the flavour.
Totally agree. The fat is flavor.
I get that all the time too. My taste testers, who have really enjoyed something previously, declare it's just ok now. Even after obvious improvements!
Sometimes there's just no winning...🤣
So right + kids!
Oh man, a Greek-style chicken soup for fall and winter? YEEEESSSSS. I'm making this today. Thank you so much. Suggestion: When you buy celery, pick a bunch with lots of leaves. They really add flavor that I personally happen to love. I had to laugh at how everyone's a critic. I give it an 11 without even tasting it, how's that? 😄
ETA enjoying it now and it's really a first-rate soup. The creaminess of the broth really lifts it out of the ordinary. Just first-rate. 😋
I am so glad I am not the only one who adds lemon to their chicken soup!!! I love this recipe and your channel!! :)
LOL! I love James' honest feedback. I'm partial to lemon flavor so based on James' input I might go for the two lemons at the end ;) Was just looking for another recipe for next week's menu and Sip and Feast is here to save me since we're actually getting a cold front down here in NE FL next week.
Thank you! Hope the soup keeps you warm!
I'd definitely go for the extra lemon without even a taste test. That's because I love lemon. I'd also add just a little bit of ginger. Not so much to be all that noticeable, but enough to enhance the healthiness and add a bit more spice.
Bet James will like this much more once it sits overnight. That's one of those foods that needs the extra time for all of the flavors to meld and dance with each other.
My wife has been making a version of this for the past few years and it's become a household favorite
Your recipes are delicious, and the way you explain them is so friendly and clear.
Keep up the great work! So happy to have subscribed.
Thanks so much!
I feel the same way. 😊💜
I’ve made lemon chicken with orzo many times but I’ve never added flour to thicken it up so I’ll have to try it that way! It is one of my favorite soups to make.
The flour actually changes the character of the soup and is well worth a try.
What gluten free flour would be good to add?
You could make dumplings and add them to the soup instead of flour as well. They thicken the soup up and add a bit of extra flavor.
@@leefinney8400 Go with corn starch mixed in a little bit of cold water. (Amt. is on the container.) Then just increase (repeat; stir in) until the soup is the consistency you enjoy.
@@leefinney8400 try "Pamela's" Flour. The best GF flour we have found. When using for regular baking, you need to add baking powder and baking soda as Pamela's is not self-rising. Or you can use cornstarch or Cream of Tartar to thicken your recipes.
hands down. BEST cooking teacher ever. I am nearly 71, and still learning from the boy. Well done, Jim and Tara(?).
Most honest video I’ve seen! Love it! Being 100% Italian descent, I can relate! lol
Love James being more and more comfortable and confident on camera. You have a beautiful family. Happy for all the success you deservedly earn.
This totally cracked me up! Soup looks hearty and delicious. You sure do love your cooking and your family. I look forward to this every week.
I boil a whole hen for several hours. The best broth ever!
Just want to start off by saying great recipe! This was the first of your recipes that I made and I'm going to make a whole lot more since they all look amazing. My wife can't stop talking about the soup and I would have to agree it's the best home made soup I've ever made or had. Great job and keep them coming! I like how real and down to earth your videos are and we all make mistakes so keep them in there!
Have always loved this soup... perfect when anyone has a cold, but I usually add some eggs that I beat and beat in with some soup and lemon juice then add it all together... Great on a cold day.
I am 64 yrs old. I watched Julia Child in black and white tv in the late 60's early 70's as a boy. I have always loved cooking, following recipes, and watching cooking shows. I watched Julia, The Galloping Gourmet(70's), The Frugal Gourmet(80's), Many PBS cooking shows, and of course the ORIGINAL Food TV Network. Of course NOW, the Food TV Network is more of a game show, than recipes and cooking. Original COOKING shows like Molto Mario( for example), are almost all non existent anymore. THIS You Tube Channel ( with Father and Family-new don't know your first name, sorry) is just simple and GREAT! Great Recipes, tips, and recipe instruction! TY! This Lemon Chicken Orzo soup is FABULOUS!!!!!!! Just made it tonight. It is off the charts delicious!! Of course, I tweaked it ever so lightly. A chef told me once that to get an "Uncious" taste to any stock, to combine a little of another stock, which will raise the depth of flavor. I added about one cup( 8oz) to 10oz of vegetable broth to my homemade stock according to your recipe. I only add the lemon juice and parsley to the hot "bowl" of soup as its served. Parsley gets faded and almost grey looking sitting in a pot of soup after a day or so. Lemon can always get a change away from "freshness" if its added to the entire pot and not served till another day. My next recipe I am going to try soon, is your SHORT RIB recipe. Looks great too! Please keep up your VERY practical, simple, and intriguing recipe videos. They are some of the BEST I have ever seen. You bring Gourmet-Like taste, ingredients, and processes down to the every day!! Keep up the Great work!
I really appreciate this comment. I grew up watching the same cooking icons you mention and the old Food Network has definitely been a source of inspiration for me and the channel in general. Thanks for the kind words and encouragement and hope you enjoy the short ribs!
Love the family dynamics here! Your videos are awesome, and it’s fun to see your son needle you even while it’s clear he’s enjoying the food you’ve made. Thx for sharing your skills and knowledge with us.
Mr Taste Tester is sooo funny! This is the way I make my chicken and pasta soup except instead of Orso I use Acini di Pepe.. Very good soup! Thanks!
Your Thumbnails are legendary. Great vid dood.
Thanks, Brian. Appreciate that!
The only thing on this channel better than your recipes is the obvious love your family shares. We need more of this.
So great to have a young critic. Dad has his hands full pleasing the whole family. Nothing could be more true. Fantastic video. Never mind the soup was great. Families.
I might have added too. I like the use of orzo in the recipe. I have always just used noodles.
I love how you guys laugh together💞 …you made me laugh too!
Thank you and happy you're enjoying the videos!
Great Friday night tv! 80 here in Los Angeles but Im making it for dinner. Made stock last week. Sometime I buy a Costco rotisserie chicjen to make fajitas. Only use the white meat. Put carcass in freezer. When I have 2 I put chickens, lg onion, carrots, celery & head of garlic. Fill with water..cook for at least 90 min. no salt costco chicken has salt. Pull out carcass, pick meat off , strain and freeze.
I was never really taught how to cook growing up, both of my parents worked full time jobs and I ate a lot of TV dinners outside of my moms cooking. Your channel has made me soo much more confident in my cooking and its soo easy to follow. Thank you!
What a great family! Thank you for sharing this recipe with us. I’m not feeling well today so I’m going to make this. Blessings
Praying for you today! 🦊🍁
Thanks for watching and hope you feel better and enjoy the soup!
James feels comfortable being honest with you. That says a lot!!
I love the comment, "finish the whole bowl and then give it a 4"....Im gonna try this recipe, it looks really good.
I’ve always liked your channel since I found it about 3 months ago, this episode made me love it, I love the family dynamic
Panera used to have a lemon chicken orzo soup that I got on a weekly basis lol 😂 thanks for sharing this,
This did wonders for James' reputation, I'll never doubt any other rating he gives
Thank you for peeling the carrots before chopping, the skins add bitterness. You've restored my faith in humanity.
I appreciate James' honesty. I'm still going to make it tonight.
Hi there, now I know how to make proper Chicken Soup. It is not complicated, but, your ingredients need to be fresh and all chopped and needless to say the chicken well done. This soup is so nourishing no matter how sick you feel, eating a bowl of this soup will instantly revive you. Thank you so much for a basic good soup. Take care.
I made this last week for my husband. We are sick with some awful cold. It was so good and he really enjoyed it. I used store bought broth and chicken breast. Warm up our tummies really well.
Your son is so adorable. i make a similar soup, except i generally use white wine for acidic, rather than lemon (although I have used them interchangeably ) and I add egg noodles. The orzo looks great, though, and the fresh parsley looks like a good choice that i plan to add to mine in the future. Your son, though: "I'm gonna actually get an ice cream sandwich." lol
I just made this soup! It is so so so so delicious!!! Do listen when he says to stir the orzo often with a wooden spoon to keep it from sticking because it sticks to the bottom of the pot quick! YUM!YUM!YUM!
I agree this is such a wholesome channel to watch. Your family seems nice and you cook in a way that reminds me of my days working in a kitchen.
I watch episodes while I eat breakfast in the morning before I start work. It has been my happy routine since I subscribed. I am at work cracking up! LOL! I love your family. Gotta love honesty. Hey, like Mama said, " He is still eating it" which is the true test. His true self came out, "Green stuff!" LOOOOL! Woo hoo!! Let me come over. "Can I have seconds please" Going to make it.
Try a de-fatting cup or pitcher. They work great even when the liquid is hot.
I love the honesty of your "taste testers".
Looks yummy! Your interactions with James are adorable! Glad you look to include your family in their opinions! Gonna try this one! Thanks
You are a better dad than me. Real cooks and chefs can tell it tastes good. I make all kinds of high end BBQ, Italian food, seafood dishes, you name it. When my brothers and parents (in laws too) eat it, they all but bow down to me. When my kids eat it, I get all kinds of weird and ridiculous feedback. Kids, gotta love em right? LOL
Fantastic!!! Love how you actually looked a little embarrassed. MY kids are much more forthright when I mess up a meal. But then again, I call myself a 50/50 cook. Half the time its good the other half.....
By far my favorite cooking channel ever. Thanks for keeping it so real.
Honesty is best. It shows something like lemon makes a big difference. I love chicken soup.
That so funny!!! James being the critic if this and that...all the while keeping on scooping it in!!! I think that tells you all you need to know!!! Looking forward to making this one.
I love James's input. Kids are brutally honest, so you know if he says it's good, it's good. 👍
It's funny what people like to watch depending on the season. I'm not a huge soup person but tend to like it more in cooler months or when I'm sick. My husband loves soup any time of the year. This is a soup that I know he will love.
I adore Jacques Pepin. He is one of the few chefs for whom I actually purchased cookbooks. Okay, this may have been the most hilarious episode ever. While James continuously eats this soup that he clearly has faux disdain for (heheheh) is epic. Meanwhile, ever gracious Tamara tries to come up with every reason on earth why James has his rating. I was half-expecting you to bite on a towel like Coach Tarkanian used to do at UNLV when he was nervous during a game. Maybe you should have just added a bunch of pepper (just for kicks!). Great, spontaneous-seeming video. I love the fresh and authentic presentation!
I think I would have used some of the chicken fat in the final soup. When making the stock, consider adding a half teaspoon of peppercorns and some thyme. As for the lemon, a little zest would amp the lemon flavor without it being overly acidic. Your family interaction is funny as always.
I just adore your James. He's a man after my own heart he loves plenty of lemon, red wine vinegar, etc. You 2 must be so proud of your outstanding young man. I'm waiting for his cooking channel when he's 18-19...... Haha.
A little dill sounds like a good add, for sure. Great stuff, as usual. I like to simmer chicken thighs, barely covered with water and barely bubbling, for about 75 minutes, then remove them and (carefully!) pull all the meat off. (Season as you please, of course.) I take the bones, skin, gristle and fat and put it all back in the pot, simmer it for several hours, then strain all solids and pour it into a cone shaped salad bowl and stick it in the freezer overnight. The next morning, the fat is all in a hard disc on the top. You pick it off and either save it, if you use schmaltz, or pitch it. The broth is gelatinous at that point; scraping the underside of the fat disc will put just enough fat back into the soup. (You need a little fat , of course.) Then, I add as much water as I started out with, so you double the water. Then, make your soup as you please. This results in a fantastic chicken stock bone broth that becomes the base of some super delicious soup, plus you get all that bone broth goodness. I'm going to try your sear idea to start the next time; that sounds really good. Cheers!
James is the best! And that paper towel trick is genius.
Made it last night. I freeze chicken stock so had it on hand. I'm not a chicken thigh but a chicken tender fan and partially cooked them on the side, chopped, added them in after the veggies softened. Excellent. Thanks for the great idea for dinner last night.
Have you ever done a series on appetizers? I need some ideas for the upcoming holiday season!
I like the flour and lemon addition to this soup. I would add that orzo will suck up a lot of the liquid from your broth, so cooking it separately first is best imo. Also, 3/4 cups of orzo is plenty! I am going to try this version soon. Thanks for posting!
Greeting guys,
actually James makes the whole cooking experience more interesting with his honest opinion when he does the tasting after the food is ready. Frankly his rating seems to be very accurate as he shows great understanding of your fine cooking. He is very bright young man who values your fine work, and shows great attention and love to you and his mom.
You are a great cook with a wonderful family. It's a great enjoyment for us who follow you and watch your cooking videos.
God bless you guys and please keep up the good work. Thanks for posting these wonderful videos.
This is a recipe I've been making for a couple years now and it's really so delicious! We like to drizzle a swirl of sour cream on top, it adds even more tanginess to the lemon flavor.
Just the soup recipe I was looking for. Can’t wait to try this. Thanks
Hope you enjoy it!
Greek Avgolemono with Kritharaki is one of my favourite soups, love the combination of lemons and chicken. I also use chicken thighs because you should always use the whole animal if it died for you to eat it. Less wasteful and of course they taste better.
James, I loved this episode for a lot of reasons. You guys resonate with me. I almost never get soup right when I make it. I have even resorted to soup mixes on occasion and never get the same results twice. My grandson is my taste tester, and when he was 4 he had a discerning palate even then, and when the chicken noodle soup didn’t taste right he would describe the taste as “dusty”, which cracked me up because honestly, it was spot on to describe it that way. Ever onward, it’s always worth trying make a great soup, a great dinner, all with love.
Seriously this is maybe the third or fourth video I've watched from your channel and it's really perfectly geared to all of us moderately serious home cooks out in the world. You're taking good stuff to the next level because why not do your best? Plus which I grew up in the greater Philly area so we're regional homies. A lot of the cuisine you get in this area, Italian especially, stands or falls on a lot of little things done right or not, and that's where you're strong. I can't emphasize that enough. But I ramble on-SUBBED.
Yup I live a good simple recipe that brings in honest feedback from the fam. You get extra points for considering the people you are feeding and their thoughts. Much love from Canada.
I love this channel not just for the recipes and easy instructions, but because my son is the same age as James (with all the associated joys and headaches - much more joy to be sure).
We have watched your videos together several times and love to see more Greek dishes. 🇬🇷🇮🇹
Love watching you and James together. He reminds me of my grandson - smart, sweet and funny!
Dry SOUP!!!!!!!!!!! So funny! Tough crowd. OK, I never use anything but chicken breasts since I do not enjoy dark meat. Love all your recipes.
Hilarious and relatable! It's way worse (as he shovels it in). Love the refreshing honesty :)
Love that family dynamics! However, that soup seems delicious & perfect for the colder months to come. The paper towel approach to remove the fat from the broth is known by many chefs - I am glad you shared it. Stay good 😉
This is one of the best channels for learning to cook, how you break it down in a very simple way, I really love your channel. Your pasta with parmesan sauce was one of the best things I've ever cooked.
So yummy! I would also use the celery leaves (Chopped) in this soup as well
Delicious! I don’t usually make chicken noodle type dishes because it’s often bland and boring. Not this one. The lemon and parsley add the most amazing flavor. Thank you
Thanks, I make soups from scratch all the time. I have about a half dozen that I make on a regular basis. But I’m definitely going to add this to my repertoire.
Killed it again brother. We have been ordering out every Friday from a place down the road. My sons always ask for the chicken orzo soup. Many times they don't have it.... I made your soup tonight only without the lemon and my kids said "Dad this is waaayyyy better than "said restaurant" !!! Thank you. Another one on the books.
Actions speak louder than words, he's gobbling it up! Looks like a 10 score to me.
I have made chicken soup often, but this made very clear how you can use the chicken to make the stock and use the same pieces to use in the soup. I do like white meat chicken in the soup, but the ease of this would certainly make me give this a try. As a native New Yorker, I love listening to James’ accent, making a big assumption that he is also from New York.
I come for the excellent recipes, and stay for the wholesome family moments. ❤
I'm watching this video for the first time and I thought it was just uploaded this week and then I see it was a year ago. 😮 I love this channel. I'll have to play catch up. (Alternating between this and your podcast) love both!! I don't think you've ever shown us how to make anything that I wouldn't love and cook for myself or the family. Thank you, Jim.
This episode was a lot of fun and it's good to see you with your family. And it certainly takes some courage to wait for those honest reviews, Lol. But, listening to your son describing what could make the soup better gives me an idea of how much I might add or subtract from the recipe when I make it.
I love this channel and your food. James is so funny how he just keeps eating. You are a bright spot in my week.
Thank you so much for sharing your brilliant family with us, my heart smiles. Blessings all🤗🤗🤗
Now that I live in the Northwest, where it gets cold in the winter, I love eating soup again. (Florida was too hot to eat soup- LOL.) Thanks for the recipe, Jim.
I love watching you guys! A real family, real communication, and real food. Do not change a thing. Continue the family participation. Your instructions and recipes are meals I can truly make. Being Italian watching you and your family brings warm memories. Keep up the great work!
You have a great family! Alot of laughs I'm sure. Just thinking when i was his age and how I would rate my mom's cooking. Always enjoy. Thankyou. Bryan from Canada
Thank you, and happy you're enjoying the interactions!
Best part of this vid was seeing your face light up watching your family eat, even if James called it mid afterwards 🤣
You remind me of the wonderful loving Dad I never had…..❤️❤️
Soup is a 9.9.... made with love. The dill is a good idea for Greek soup. Perhaps a Greek grating cheese and your son would really love it. Orzo pasta is so versatile and I love it in chicken soup.
in our traditional chicken soup we don't add dill to it. dill belongs in other things like spanakopita or spanakorizo, but not chicken soup