Ingredients
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)
1/2 cup orzo
1 cup frozen corn
1/4 cup chopped fresh flat-leaf parsley
3 Tbs. fresh lemon juice; more to taste
Kosher salt and freshly ground black pepper
Preparation
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.
