Servings: five to six as a main course.
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.
Love this!! Instead of using leftover or rotisserie chicken, I gently poached two chicken breasts in 2 qt of water with pepper and plenty of salt (enough so that the water tasted as salty as I wanted the soup) for about 20 minutes. I strained the leftover broth to get rid of the foam, and then diced the chicken breasts. The resulting broth was fresh, clean, and delicious. I had fire-roasted frozen corn on hand so I used that, and I loved it. I would definitely make this again.
This is a delicious soup. The combination of saffron and lemon is brilliant. The pop of sweetness from the corn is also good.
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.
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