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1
Heat some olive oil in a pan just large enough for the chicken to cover the bottom. Add the chicken skin-side down and cook on medium heat for about 8 minutes. Turn with tongs and cook for another 5 minutes, remove from heat and set aside. If at any point the chicken begins to burn, lower the heat. Cook 95% through
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2
In a 4-quart pot, cook onions, garlic and chilies in olive oil on medium heat for about 10 minutes. Salt and Pepper to taste. Allow the onions to become almost translucent. Add thyme and carrots cook 4 more minutes. The onions should be translucent but NOT BROWN and carrots slightly cooked.
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3
Shred the chard by cutting out the stems (I like to leave a few in, but I cut them in half), stacking and rolling the leaves, then cutting them in thin, 0.25 inch strips. This is the same chiffonade technique we use on basil, sage and mint leaves.
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4
Add broth, water, tomatoes and chicken and bring to a simmer. Add Orzo. Simmer gently for 15 minutes or until the chicken feels firm to the touch. Remove chicken and set it aside to cool. Add chard to the soup and simmer 10 more minutes. Salt and Pepper to taste. Add garlic powder to taste
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5
Remove chicken skins and pull/cut chicken into bite-sized chunks. Return chicken meat to the soup, add parsley and simmer 2 more minutes. Add lemon juice, salt and pepper to taste.
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6
This soup will keep up to 5 days in a cold refrigerator.
