1 left-over roasted chicken with at least 1-2 cups meat left on it. ( Or sub 8–12 ounces chicken breast and 8 cups chicken stock -see notes)
10 cups water
2 Bay leaves
2 tsp salt, more to taste
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1 extra large onion or leek, diced
4 cloves garlic, rough chopped
1 cup diced celery
1 cup diced carrots
1–2 tablespoon olive oil
2 tsp toasted coriander seeds ( or ground is fine)
¼–½ cup fresh lemon juice ( from 2 lemons) and zest from 1–2 lemons (1 tablespoon) Meyer lemons are nice.
1 cup dry orzo ( If you want thicker soup you could add 1/2 – 1 cup more orzo. Basically, if you are serving all the soup right away, use more orzo. If you are saving some soup for the next day, the orzo will quadruple in size leaving you with no broth. Up to you.)
¼ cup chopped dill, more for garnish
Garnish: Dollop Sour Cream (optional) and sprig of dill
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