Mamta
Simmer the leftover whole roasted chicken with salt and bay leaves in 10 cups of water for 1 hour.
Strain the broth after an hour. Use your fingers to remove the chicken meat from the bones and fat, then set the meat aside.
In a pan, Sauté onion in oil over medium heat for about 5 minutes until tender. Add garlic, celery, and carrots.
Once the celery is tender, add the chicken stock and chicken meat. Toast and crush coriander seeds, then add water.
Add orzo and simmer uncovered, stirring occasionally for 10-15 minutes.
Once the orzo is cooked, add 1/4 to 1/2 cup fresh dill, lemon juice, and lemon zest.
Serve hot, garnished with fresh parsley or a sprinkle of grated Parmesan for extra flavor.