In a Dutch oven or soup pot over medium-low heat, add olive oil and heat. Add celery, shallot, onion, garlic, saffron, thyme, and rosemary; cook, stirring occasionally, until the vegetables begin to soften.
Add the chicken stock and wine and bring just to a boil; add the orzo pasta and reduce heat to low; stir and simmer approximately 9 minutes until the orzo is cooked to al dente.
Add the corn and shredded chicken; stir and heat until heated through.
Just prior to serving, add the chopped parsley, lemon juice, lemon zest, salt, and pepper. Taste and adjust seasonings to your taste.
Makes 5 to 6 servings.
* Learn how easy it is to make your own homemade chicken stock/broth.
** It is a pasta shaped like grains of rice.
*** If using frozen chicken breasts, cook the chicken in 4 cups of the chicken stock, adding a bay leaf if desired. This enriches the stock and adds flavor to the chicken.
Orzo and Chicken Soup with Rosemary and Lemon Recipe: https://whatscookingamerica.net/karencalanchini/orzochickensoup.htm