Buffalo Chicken Soup

Buffalo Chicken Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup uncooked orzo pasta

  • 2

    tsp. olive oil

  • ¼

    cup yellow onion, chopped

  • 1

    clove garlic, minced

  • 2

    medium carrots, peeled, and cut into half moons

  • 2

    tsp. ranch dressing seasoning mix

  • 3

    Tbs. fresh cilantro, divided

  • 32

    ounces chicken stock

  • cup Frank’s Buffalo Wing Sauce

  • 4

    ounces cheddar cheese, grated

  • 4

    ounces Parmesan cheese, grated

  • 2

    cups cooked chicken, cubed or shredded

  • ¼

    cup green onions, chopped and divided

  • ¼

    cup blue cheese crumbles

Directions

Cook orzo according to package directions until about half-way done. Drain and set aside. Heat olive oil in a large Dutch oven. Sauté yellow onion, garlic and half of the green onions in the olive oil for 2-3 minutes until the onions are opaque and fragrant. Add carrots, ranch dressing seasoning and 2 tablespoons cilantro. Stir to combine and sauté until the carrots begin to soften. Add chicken broth, buffalo sauce, cheddar, parmesan and shredded chicken. Stir to combine and bring to a simmer. Reduce heat and simmer for 10 minutes, until the carrots are tender, but still have a slight bite. Bring the soup to a boil, add the underdone orzo and stir frequently until orzo is al dente. Serve with sliced green onions, additional cilantro and blue cheese crumbles. Cassie's Notes: Substitute homemade ranch dressing mix with a store-bought mix if you prefer to take a little help from the store. Feel free to use any combination of cheeses that you prefer. Or switch out the orzo for your favorite pasta


Nutrition

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