March is a great month. Need something to serve that is warming to the body!

Lemony Chicken Soup with Orzo

Broth:

1 left over roasted chicken with 1-2 cups meat

12 cups water

2 bay left

4 teaspoons salt

Soup:

1 cup diced onion or leek

1 cup diced celery

1-2 Tablespoons olive oil

2 teaspoons toasted coriander seeds (or ground fine)

¼ cup fresh dill

½ cup lemon juice (2-3 lemons)

Zest from 2 lemons 1 Tablespoon

1 cup orzo

Garnish with sour cream and sprigs of dill (Optional)

2 eggs (if you want to try the variation to the left)

Broth:

Pour 12 cups of water over chicken carcass w/2 bay leaves

Simmer covered for 1-2 hours.

Strain over a large bowl, reserving stock and meat.

Let cool. Then separate meat from bones.

Soup:

In pot, saute onion  and celery in oil until tender,  5 minutes.

Add chicken stock and meat.

Add coriander seed, dill, and lemon zest.

Bring to a boil. Reduce.

Add orzo and let simmer uncovered 15-20 minutes.

Add the lemon juice. Heat for 5 minutes.

Serve in bowls with a dollop of sour cream and sprig of dill.