The biggest effort for this recipe lies in chopping the leek and letting it sit in cold water for 15 minutes, then draining; and, pulling the meat off the roasted chicken you brought home from the store.
Total cost (including bread, butter, and parmesan for toasting): $13 / 4 Servings
5 quart sauce pan / soup pan
Mixing bowl with ice cold water
Colander / strainer
1 Roasted Chicken, meat removed and pulled apart
1 tsp butter
1 stalk celery, sliced
1 medium leek, quartered and sliced 1/4", drained in ice bath of all dirt and strained
6 cups of chicken broth (use bouillon or buy store-bough carton for convenience and ease)
1/2 cup orzo
1 lemon, juiced
Extra lemons if needed
Salt & Pepper, to taste
1. Wash your hands.
2. Remove the stem from leek (thick, tough dark green areas).
4. Rinse and drain after 15 minutes.
13. Have a crusty bread for butter or toast a few slices with olive oil & parmesan cheese. Awesome for dipping into the soup.