Saffron-Scented Roast Chicken, Corn and Orzo Soup

1 tablespoon olive oil

2 large celery ribs, strings removed and finely diced

1 medium onion, finely diced

1 pinch saffron threads

½ teaspoon dried thyme, crumbled

2 quarts sodium-reduced, fat-free chicken broth (organic preferred)

2 cups shredded, cooked chicken breast

¾ cup dry orzo (rice-shaped pasta)

1 cup frozen yellow corn

¼ cup chopped parsley (preferably flat-leafed)

2 tablespoons fresh lemon juice (or to taste)

Kosher salt

Fresh ground black pepper

Fill a medium saucepan two-thirds full with cold water and place over high heat. While the water heats, place a large saucepan or medium soup pot over medium heat and add the olive oil. When the oil#146;s hot, add celery and onion and cook, stirring occasionally until the vegetables begin to soften, about 4-5 minutes. Stir in thyme and saffron and cook until fragrant, about 1 minute. Add broth and bring to a boil over medium-high heat. Reduce the heat to a low simmer, add chicken and cook until vegetables are tender about 8 minutes.While the soup simmers, add 1 tablespoon kosher salt to the boiling water and stir in the orzo and cook 6-8 minutes. Drain, do not rinse.Add drained orzo, corn and parsley to the soup and cook until the corn#146;s heated through, about 2 minutes. Stir in lemon juice and season to taste with salt and pepper. Serve immediately.Serves six.Cook#146;s notes: Use frozen roasted corn for another layer of flavor. Rice noodles can be substituted for the orzo to address gluten allergies. Soften about 3 ounces uncooked rice noodles in hot water according to package directions. Drain and add to the soup with the corn and parsley.@Recipe nutrition:Nutrition values per serving (without added salt): 200 calories (19.6 percent from fat), 4.4 g fat (0.8 g saturated), 22 g carbohydrates, 1.7 g fiber, 20 g protein, 39 mg cholesterol, 579 mg sodium.