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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Orzo Soup with Lemon and Chard Recipe

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This recipe for Chicken Orzo Soup with Lemon and Chard, by , is from The Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Chalyse Measom


1 Tbsp olive oil
1 large carrot, peeled and sliced
2 ribs celery, sliced
1 medium onion (about 1 1/2 c)
3 cloves garlic, pressed or minced
3-4 large chard leaves with stems removed and diced, leaves reserved
1 lb boneless chicken breasts, diced
1 1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
4 cups chicken broth
1/2 cup water
1/2 tsp dried oregano
1/2 tsp dried rosemary
1 bay leaf
1/2 orzo pasta
1/4 cup chopped fresh parsley
3 Tbsp fresh lemon juice

Heat a large stockpot to medium-high heat. Add oil and turn pan to coat surface. Add carrot, celery, onion, garlic, and chard stems. Saute until vegetables are tender, about 5-6 min.

While vegetables are cooking, dry chicken with paper towels and sprinkle with salt and pepper. Add chicken to pan and cook until no pink ios visible. Add chicken broth, water, oregano, rosemary and bay leaf. Bring soup to a boil and then reduce to simmer. Cover pot and cook about 20 min, stirring occasionally. Add orzo and cook until tender, about 8 min. Chop chard leaves (you should have 3-4 cups) and add to pot. Simmer about 2 min or until leaves are wilted. Remove from heat; add parsley and lemon juice and stire to combine. If thinner consistency is desired, add addition chicken broth, to take.




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