This warming soup is a family favourite, especially cherished by my sister. It's a great way to make the most of leftover chicken carcass, creating a rich broth. Balanced with tender vegetables, orzo pasta, and a hint of thyme, it's a comforting and full-of-flavour bowl of soup.

Ingredients-

• 1 leftover chicken, strip the remaining chicken meat (leave aside) and add bones to a pot along with 1400ml water. Boil for 30-45 minutes, then drain, discarding the carcass and keeping the stock/bone broth.

• 2 stalks celery, finely diced

• 2 carrots, finely diced

• 1 leek, finely diced

• 300g Orzo

• 2 stems thyme or 1/2 tsp dried thyme

• 6 dashes Worcestershire sauce

• 1 tbsp garlic, finely diced

• 1/2 vegetable stock cube

• 1/4 tsp salt

• 1/4 tsp pepper

• 1 tbsp cream cheese (optional)

Instructions-

1. Begin by making a chicken stock. Place the chicken bones in a large pot with 1400ml of water. Boil for 30-45 minutes, then drain the stock, discarding the bones and keeping the liquid.

2. In a separate pot, heat a small amount of oil and sauté the finely diced leek, carrot, and celery until they become tender and fragrant.

3. Add the remaining ingredients from the list, including the reserved chicken meat, and pour in the prepared chicken stock. Mix well to combine.

4. Simmer the soup over medium heat for approximately 30 minutes. Make sure the orzo is done and ensure the soup is piping hot.

5. If you prefer a creamier consistency without using cream, stir in a tablespoon of cream cheese.

6. Taste the soup for seasoning and adjust as needed. If desired, add freshly chopped parsley just before serving for a burst of fresh flavour.

7. Serve and taste your Chicken, Vegetable, and Orzo Soup!