Make it veggie: it’s hard to make a chicken soup vegetarian but instead, I would make my Easy Minestrone With Lemony Ricotta and Pesto that has giant couscous and beans mixed in.

Make it spicy: I like a drizzle of chilli oil at the end but you could also add some chilli flakes when frying the onions.

How to double this recipe: double everything and go on as usual, aside from the chicken stock. I would start with 1.5L if you’re doubling, rather than 2L, and see how it looks. You can always add more stock to loosen it but it may or may not need it.

How to get your children to eat it too: mine love this soup served with hot buttered sourdough toast so I hope you have no issues either and this makes a lovely family meal.

Parmesan: the parmesan rind is key here! If you don’t have one spare or in the freezer, just cut the rind off the one you have open in the fridge. You can still grate the rest but the rind is just used here!

Make this recipe even easier: you don’t have to add orzo or pasta, you could just have it as a chicken and vegetable soup so you shred the chicken and add straight back in with the lemony yoghurt mixture and that way you save 10 minutes.

What to do with leftovers: you can keep it in an airtight container in the fridge for a few days. The orzo does soak up the broth a little so it may thicken up. If it does, add a splash of stock, water or even milk to the pan when reheating to loosen it.