Cook the pasta in a large pot of boiling salted water until al dente. Drain and set aside.
Cut the chard stems from the leaves. Coarsely chop the stems and set aside. Coarsely chop the leaves and set aside separately.
In the same saucepan over medium heat, soften the chard stems in the oil, about 2 minutes. Add the chard leaves and garlic. Cook for 1 or 2 minutes. Season with salt and pepper. Add the broth and reduce by half. Add the orzo and cook until the broth is absorbed.
Adjust the seasoning.Serve with Salmon Poached in Olive Oil with Garlic and Thyme.