Chicken, Corn and Orzo Soup

I LOVE having different soups in the winter; this is adapted from Fine Cooking magazine.

2 T olive oil
2 ribs of celery, sliced
1 onion, chopped
1 cup frozen corn
2 cups shredded, cooked chicken (whatever you have from a leftover roast chicken)
1/2 cup orzo
1/4 cup chopped parsley
3 T lemon juice
2 quarts chicken broth or homemade chicken stock (preferred)
vegeta or chicken bouillon, to taste
white pepper, to taste

Saute the celery and onion in the olive oil until softened, about 5 or 6 minutes. Add the chicken stock, seasonings and corn; bring to a boil and add orzo. Reduce heat and cook orzo according to package directions for al dente. Add the chicken, lemon juice and parsley and heat through; taste and add more salt/vegeta and pepper as needed.  The pasta will really plump up the longer it sits. Easy peasy.
Note: the directions in the magazine would have you cook the orzo separately and then put the cooked pasta into the soup– because I don’t like doing dishes, I skip this and cook it directly in the broth with no ill effects.

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