Buffalo chicken soup

1 lb chicken thighs, cut into cubes

2 T rice flour

salt and pepper

1 T butter

1 onion

2 carrots

2 stalks of celery

4 c chicken broth

1/2 to 1 c hot wing sauce (Franks brand is gf)

1 c gf noodles (I used Tinkyada fusilli)

3/4 c blue cheese, crumbled

Dredge the chicken cubes in rice flour, and sprinkle with salt and pepper. Melt the butter in an appropriate soup making pot, and brown the chicken on all sides. Once browned, remove the chicken from the pot and stir in the vegetables. Cook the vegetables 15 minute over medium-low heat until softened. Add the chicken and any juices that have oozed out, then stir in the chicken broth, hot wing sauce and noodles. Watch out, the soup will be much spicier once it cooks for a few minutes than it will when you start! Bring to a simmer and cook about fifteen minutes, until noodles are tender. Stir in the blue cheese, and serve with extra blue cheese just in case.