Iranian soup

Fry the cooked shredded chicken and grated carrot in butter. Add juice of bitter orange (Seville orange, sour orange, bigarade orange, or marmalade orange) or alternatively use lemon juice. Add finely chopped parsley and water to make a stock. Mix the Bechamel Sauce packet with 3 cups water and 1 cup milk. Add the stock to the Bechamel Sauce and bring to the boil. Simmer.