Buffalo Chicken Soup

Ingredients

  • 1/2 cup uncooked orzo pasta
  • 1 tablespoon extra virgin olive oil
  • 1/2 medium yellow onion, chopped
  • 1/4 cup green onions, chopped and divided
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled, and cut into half circles
  • 2 teaspoons ranch seasoning mix
  • 3 tablespoons cilantro, minced and divided
  • 32 ounces chicken stock
  • 2/3 cup buffalo wing sauce
  • 4 ounces cheddar cheese, grated
  • 4 ounces parmesan cheese, grated
  • 2 cups cooked chicken, cubed or shredded (*see note for using raw chicken)

    • Directions

    1. Cook orzo according to package directions until about half way done. Drain and set aside.
    2. 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.
    3. Add carrots, ranch mix and 2 tablespoons of the cilantro. Stir to combine and sauté until the carrots begin to soften.
    4. Add chicken broth, buffalo sauce, cheddar, parmesan and 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.
    5. Bring the soup to a boil, add the half cooked orzo and cook, stirring frequently until orzo is al dente, about another 3-4 minutes.
    6. Serve with sliced green onions, additional cilantro, chopped celery and blue cheese crumbles.
    7. Category.
    8. Soup.
    9. Keywords.
    10. Buffalo Sauce.
    11. Chicken.
    12. Orzo Pasta.

    Category

  • Soup

    • Keywords

  • Buffalo Sauce
  • Chicken
  • Orzo Pasta

    • C u i s i n e S c h u l z