In my pantry today:
- Chicken broth
- Vegetable ghee
Saute finely-chopped carrots and celery until barely firm in 1tsp ghee, then add 1tbsp oregano. Stir, and set aside. Having about 2c of leftovers, I added an equalish amount of chicken broth. Add the frying pan contents. Cook orzo separately and don’t add until serving the soup. Unless you want it to swell up and be Chef Boyardee instead of Al Dente. Which, to be honest, I will not judge you for.
*I actually made this three days ago, not five as the recipe from which it came might portend. I’m notoriously sketchy about leftovers being left over for too long, and Leftover Soup™ is, itself, already given the same time stamp as its oldest compiling piece.