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There is something about a hearty, hot bowl of soup this time of year that makes my soul feel good. Plus, given that this one-pot-wonder is super easy to make and requires virtually no clean-up, it’s perfect for those nights when all you really want to do is snuggle up on the couch and watch Netflix. It’s a good thing that I ended up loving this combination of flavors, as the recipe I’ve provided makes a ton of soup. The leftovers will be perfect for nights that I get home from work late and am in no mood to cook a full-blown meal. Bon appétit!

Note: This recipe yields 8-10 servings. For those of you unfamiliar with chorizo, it has a nice kick to it. If spicy food isn’t agreeable with your palate, simply substitute a more mild sausage for the chorizo.

What you’ll need:

  • 4 pre-cooked chorizo sausages, sliced into circles
  • 8 fingerling potatoes, sliced into circles
  • 1.5 cups dried orzo (this may not seem like much, but the orzo will expand greatly once fully cooked)
  • 1/2 a sweet onion, chopped
  • 6 cloves garlic, minced
  • 2 tbsp. fresh lemon juice
  • 12 cups chicken broth (12 cups may seem like a lot, but the orzo will absorb the broth over time, ultimately leaving you with little to no broth if anything less than 12 cups is used)
  • 6 rainbow chard leaves, chopped
  • 2 tbsp. fresh tarragon, chopped
  • 2 cans lentils, drained
  • Himalayan salt to taste

What you’ll do:

  • Combine the chorizo, potatoes, orzo, onion, garlic, lemon juice, and broth in a large pot; bring to a boil
  • Boil for 5 minutes, stirring often
  • Once 5 minutes had elapsed, turn the heat down to its lowest setting and stir in the chard, tarragon, and lentils; season with desired amount of salt (you shouldn’t need much due to the sodium from the broth)
  • Simmer for an additional 3 minutes, or until the orzo is al dente and the chard is wilted

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