Buffalo Chicken Soup

By felcrs0513

Ingredients

• 1/2 cup uncooked orzo pasta
• 2 tsp. olive oil
• 1/4 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
• 2/3 cup Frank’s Buffalo Wing Sauce
• 4 ounces cheddar cheese, grated
• 4 ounces Parmesan cheese, grated
• 2 cups cooked chicken, cubed or shredded
• 1/4 cup green onions, chopped and divided
• 1/4 cup blue cheese crumbles

Details

Adapted from bakeyourday.net

Preparation

Step 1

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