1: Heat 3 tbsp olive oil in a large saucepan. Add the leek and carrots and cook for 5 minutes, or until softened. Tip in the garlic and celery and cook, stirring, for 2-3 minutes.

2: Pour the stock into the pan along with 1 litre of water. Add the herbs, tomatoes and chicken carcass and simmer gently for 20 minutes.

3: Remove the chicken carcass from the broth and leave to cool slightly. Pull off any extra meat from the carcass and add to your leftover roast chicken.

4: Add the orzo to the pan and cook, stirring, for 8 minutes. Stir in the cavolo nero and peas and simmer for 2-3 minutes. Add the leftover chicken, stir and season with salt and pepper to taste.

5: When the chicken has warmed through, ladle the soup into bowls. Drizzle with pesto and a little extra virgin olive oil if you like, then sprinkle with parmesan to serve.