Buffalo Chicken Soup

1. 1

   Cook orzo according to package directions but only cook it until it's about half-way done (just half the time that the package recommends for cooking it). Drain and set aside.

2. 2

   Heat olive oil in a large Dutch oven over medium heat. Saute 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 saute until the carrots just barely begin to soften.

3. 3

   Add chicken broth, Buffalo wing sauce, cheddar cheese, Parmesan cheese and the cooked chicken. Stir to combine and bring to a simmer. Then reduce heat a tad so that it remains at a simmer. Simmer for 10 minutes, until the carrots are tender, but still have a slight bite.

4. 4

   Bring the soup to a boil, add the under-cooked orzo and stir frequently until orzo is al dente (again, use the timing that the package recommends for al dente-just remember to subtract the amount of time that you've already cooked it).

5. 5

   Serve with the remaining sliced green onions and cilantro and the blue cheese crumbles.

* Per serving · 4 servings · Values may vary.