Heat a large stockpot over medium heat.

Add the bacon and cook, stirring occasionally until crisp, about 8-12 minutes.

Remove from the crisp bacon from the pot, and set on a paper towel lined plate to drain. Set aside for later.

Reduce the heat to medium-low Add the celery, shallot, carrot and red pepper to the pot with the bacon fat, season with salt and fresh ground black pepper, and cook 7-10 minutes, until slightly softened.

Add the parsley, garlic, dry thyme, crushed red pepper flakes, and smoked paprika, and cook 1 minute, until just fragrant.

Add the chicken stock and chicken thighs, and bring heat to high.

Bring to a boil.

Once boiling, cover, reduce heat to medium-low, and simmer soup for 20 minutes.

While soup simmers, cook orzo according to package directions for al dente, drain, and set aside. Reserve pot for making roux.

Make the roux- add butter to reserved saucepan and melt over medium-low. Add the flour and stir or whisk well to combine. Cook, stirring frequently for 1 minute. Add the heavy cream and cook, stirring occasionally until thickened, 3-5 minutes. Turn off heat until ready to use.

After soup is summered 20 minutes remove cooked chicken thighs to cutting board and shred.

Once chicken is cooked and shredded, reduce soup to low and whisk in the roux/cream mixture, being sure to stir vigorously until well combined.

Add the cooked orzo and shredded chicken and season with salt and pepper to taste

Adjust heat to medium-low and cook the soup uncovered for 5-10 minutes more, until slightly thickened. Serve with reserved bacon and shaved parmesan cheese.