In a large pot, bring the chicken stock to a boil on high heat. Reduce heat to low, bringing the stock to a simmer. Add the saffron, stir, and allow to bloom, about 5 minutes. Return the heat to medium and the stock to a boil, then add the orzo and cook until tender, stirring occasionally for 8 to 10 minutes. Drain orzo and transfer to a large bowl. Add the olive oil, lemon juice, S&P, and parsley. Toss to combine.