ARTISAN CHARTICHOKE BISTRO BONANZA IN AWESOME BROTH
INGREDIENTS:
1 cup uncooked orzo pasta
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, chopped
8 cups chicken broth
1/2 cup dry sherry
1 (11 ounce) can whole kernel 
corn, undrained
1 (15 ounce) can artichoke 
hearts, drained
4 cups cooked chicken meat	10 large fresh mushrooms, 
quartered
1/2 teaspoon freshly ground 
black pepper
1 teaspoon crushed red 
pepper flakes
2 cups baby spinach, rinsed
1 (14.5 ounce) can diced 
tomatoes, drained	
DIRECTIONS:

1.	In a large stock pot, over medium-low heat, heat olive oil and saute garlic and onion until the onions are somewhat browned. Should take about 4-5 minutes.	
2.	Add all other ingredient with the exception of seashell pasta, and simmer for at least 30-40 minutes, stirring every so often. The longer the simmering, the better the soup.	
3.	Once the soup has simmered for a while, fill a medium saucepan with water and bring to a boil. Add orzo pasta and cook until tender (8 minutes or so). Drain water and set aside.	
4.	Remove the soup from the stove and stir in the drained pasta. Ladle into you serving container of choice and enjoy the living hell out of it.