Heat enough vegetable oil to cover the bottom of a soup pot.

Place flour in a small bowl with a large pinch of salt and freshly cracked black pepper.

Dredge chicken in flour on both sides.

Sear chicken on both sides then transfer to a plate.

Add celery, carrots, bay leaf, onions, paprika, and bell pepper with a tiny bit of oil if necessary. Add salt and pepper.

Saute until veggies are just starting to softened, about 5 minutes.

Add tomato paste. Stir to coat. Cook until paste is caramelized, about 1-2 minutes.

Add 1 C of chicken stock. Use a wooden spoon to scrape up the brown bits on the bottom of the pan.

Add remaining chicken stock and orzo. Simmer until chicken is fully cooked through and orzo is tender, about 25 minutes. Remove bay leaf.

Remove chicken with tongs and shred into a seperate bowl. Return back to soup. Alternatively, chop the chicken into cubes.

Garnish with parsley.

Variations; Asparagus, artichoke, barley, avocado, couscous, chickpeas, eggplant, leeks, corn, zucchini, beets, bell peppers, capers, cannellini beans, white beans, green beans, kidney beans, cayenne, swiss chard, cream, sour cream, chives, chervil, cilantro, scallions, coriander, cumin, lemon thyme, dill, beets, farro, bulgur wheat, dijon, rosemary, thyme, oregano, sage, mint, marjoram, olives, parsnips, quinoa, rice, potatoes, sweet potatoes, celery root, celery seed, saffron, shallots,

Cont'd: savory, spinach, soy sauce, thyme, vegetable stock, red wine, red wine vinegar, tarragon, sherry, dill, worcestershire sauce, butter, roux, smoked paprika,