Speed scratch Greek diner style chicken and orzo soup

Heat a heavy bottom pot on high, add about a quarter cup of olive oil, the frozen mirepoix and a strong pinch of salt.

Fry off one to two minutes until the veg are thawed and starting to soften.

Add the garlic powder, black pepper and dried oregano and fry another minute until aromatic and the oil is infused.

Stir in 75 grams of roasted chicken bouillon.

Add roughly two kilos of store bought chicken stock and 150 grams of orzo.

Bring to a simmer and cook the orzo about seven minutes.

Strip the stems from three to four large Swiss chard leaves, slice into strips and dice into rough squares, 150 grams in total.

Stir the greens in with the orzo and lower to medium low.

Tear about 450 grams of meat off a rotisserie chicken, skin included, and rough chop it.

Once the orzo is just past al dente and the chard is tender, add the turmeric, the frozen peas and the chicken, and warm through over low heat.

Taste for salt and add one more strong pinch.

Serve garnished with fresh dill, a strong pinch of black pepper, a squeeze of olive oil and a strong dose of lemon juice.