Chicken and Corn Soup with Orzo Pasta

Ingredients:

• 1/2 cup dried orzo pasta (large rice-shaped pasta)
• 1 cup frozen or canned corn
• 1 tbsp (15 g) butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 liter of chicken broth
• 2 tablespoons lemon juice
• 375 g chicken fillet
• 1/2 tsp dried thyme
• 1 tbsp flour
• 250 ml 10% cream
• 1/4 cup dill, coarsely chopped
• Salt and pepper to taste

Preparation:

1. Melt the butter in a large saucepan over medium heat. Add the onion and garlic and sauté for 2 minutes, until the onion begins to soften.
   
   Pour in the broth, lemon juice, thyme, and chicken fillet. Bring to a boil, reduce heat, cover, and simmer until the chicken is cooked through, 10 minutes.
   
   Then transfer the fillet to a plate and, after it has cooled, cut into small pieces.
2. Meanwhile, add the orzo pasta to the broth and cook for 6-8 minutes until tender. Whisk the flour and cream together. Return the chicken to the broth and add the flour mixture and corn.
   
   Stirring constantly, bring to a boil, reduce heat, and continue cooking for another 1 minute. Add salt and pepper to taste.
   
   Before serving, sprinkle the soup with dill.
   
   Advice
   
   The next day the soup may thicken; to make it thinner, simply thin it with cream or chicken broth.
   
   To enrich the flavor of this appealing soup, you can add sliced ​​carrots along with the orzo.