Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Golden Chicken, Corn & Orzo Soup

Article Image
Scott Phillips

Servings: five to six as a main course.

 

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

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 250
      Fat Calories (kcal): 90
      Fat (g): 10
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 40
      Sodium (mg): 440
      Carbohydrates (g): 19
      Fiber (g): 2
      Protein (g): 22

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.

Tip

You might wonder why the orzo is cooked separately. There are two reasons. If you boiled the orzo directly in the soup, the starch from the pasta would cloud the soup broth, and the orzo would also suck up too much of the soup broth as it cooked. Boiling the pasta separately solves both of these problems.

Reviews

Rate or Review

Reviews

  • mal546 | 01/03/2014

    This is a delicious soup. The combination of saffron and lemon is brilliant. The pop of sweetness from the corn is also good.

  • lolabro | 12/13/2009

    One of my favorite soups ever. It's delicious and refreshing-- which can be refreshing in the dead of winter.My husband is not a soup fan, but still raves about this soup. Try it; even if it's only to smell the saffron & thyme cooking in your kitchen.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks