Golden Chicken, Corn & Orzo Soup
I made this a couple days ago. When it was finished, I promptly ate two bowls of it. It is soup weather, here in the NW but for many of you it is still too hot to even think about soup. Save this recipe for a rainy day. This recipe can be made in 45 minutes and would be great for a weeknight dinner. I omitted the saffron since it is so darn expensive and it still came out great, I feel like it could have used more corn though. I like corn.
Golden chicken, corn & orzo soup
Serves 5 to 6 as a main course
2 Tbs olive oil
2 large ribs celery, finely diced
1 medium onion, finely diced
1 pinch saffron threads
1/2 tsp dried thyme
2 qt. homemade or low-salt chicken broth
2 cups finely diced or shredded cooked chicken (such as leftover roast chicken or a rotisserie chicken)
1/2 cup orzo
1 cup frozen corn (I used fresh since it's in season)
1/4 cup chopped flat-leaf parsley
3 Tbs fresh lemon juice; more to taste
Kosher salt and freshly ground black pepper
Bring a medium saucepan of well-salted water to a boil over high heat. Meanwhile, heat the oil in a large soup pot over medium heat. Add the celery, onion, saffron, and thyme. Cook, stirring occasionally, until the vegetables start to soften, 5 to 6 minutes. Add the broth and bring to a boil over medium-high heat. Reduce the heat to a simmer, add the chicken and cook until the vegetables are tender, about 15 minutes. While the soup simmers, cook the orzo in the boiling salted water until tender, 8 to 10 minutes. Drain.
Add the drained orzo, corn and parsley to the soup and cook just until the corn is heated through, about 2 minutes. Stir in the lemon juice and season to taste with salt, pepper, and more lemon juice, if needed. Enjoy!