Chicken Soup

• 2 lbs chicken, boneless
• 1 cup celery, chopped
• 1 cup carrot, chopped
• 1 cup bell pepper
• 2 tablespoons creole hot sauce (tobasco is best)
• 1 teaspoon thyme
• 1 teaspoon cayenne pepper, powder
• 1 teaspoon basil
• 1 teaspoon bay leaf, ground (use mortar and pistil)
• 1 cup water
• 2 cups chicken bouillon, cubes will work with 2 more cups of water
• 1 cup orzo pasta

1. Grind the bay leaves in the mortar and pistil.
2. Chop the Chicken into small pieces.
3. Except for the Orzo, throw all ingredients into a pot, and turn on medium heat for 20 minutes.
4. Add the Orzo and cook for an additional 10 minutes, and serve.
5. Add water if it is not soupy enough, but I like it chunky.

chicken, celery, carrot, bell pepper, hot sauce, thyme, cayenne pepper, basil, bay leaf, water, chicken bouillon, orzo pasta

Taken from www.food.com/recipe/chicken-soup-437961 (may not work)