Buffalo Chicken Soup Recipe

Name: Buffalo Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Uncooked Orzo Pasta; 2 teaspoons Olive Oil; 1/4 cups Chopped Yellow Onion; 1 clove Garlic, Minced; 1/4 cups Green Onions, Chopped, Divided; 2 whole Medium Carrots, Peeled, Cut Into Half-Moons; 2 teaspoons Ranch Dressing Seasoning Mix; 2 Tablespoons Fresh Cilantro, Chopped, Divided; 32 ounces, fluid Chicken Stock; 2/3 cups Frank's Buffalo Wing Sauce; 4 ounces, weight Cheddar Cheese, Grated; 4 ounces, weight Parmesan Cheese, Grated; 2 cups Cooked Chicken, Cubed; 1/4 cups Blue Cheese Crumbles

Servings: persons

1/2 cups Uncooked Orzo Pasta
2 teaspoons Olive Oil
1/4 cups Chopped Yellow Onion
1 clove Garlic, Minced
1/4 cups Green Onions, Chopped, Divided
2 whole Medium Carrots, Peeled, Cut Into Half-Moons
2 teaspoons Ranch Dressing Seasoning Mix
2 Tablespoons Fresh Cilantro, Chopped, Divided
32 ounces, fluid Chicken Stock
2/3 cups Frank's Buffalo Wing Sauce
4 ounces, weight Cheddar Cheese, Grated
4 ounces, weight Parmesan Cheese, Grated
2 cups Cooked Chicken, Cubed
1/4 cups Blue Cheese Crumbles

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

1006

kcal

Calories

Fat

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cups Uncooked Orzo Pasta, 2 teaspoons Olive Oil, 1/4 cups Chopped Yellow Onion, 1 clove Garlic, Minced, and more.

Yes, Buffalo Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buffalo Chicken Soup

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