Chicken and orzo soup

Into a large pot add a long drizzle of olive oil and the frozen mirepoix.

Saute about five minutes until the mirepoix has melted and softened, then add the better than bouillon chicken base.

Add the turmeric, garlic powder, oregano, black pepper and the chicken stock.

Bring the pot up to a spirited simmer, turn the burner down, and add the orzo.

Add the collard greens, cut so a leaf fits on a large soup spoon.

Bring to a boil and cook the collards and orzo together about eight minutes until the greens are tender and the orzo swollen.

Drop in all the chopped chicken and stir to warm it through.

Taste for salt, then ladle three to four ladles into a deep bowl and serve with crusty bread.