Buffalo chicken soup with orzo
Recipe by Dara Merz
1/2 cup uncooked orzo pasta
2 tsp. olive oil
1/4 cup yellow onion, chopped
1 clove garlic, minced
2 medium carrots, peeled, cut into half moons
2 tsp. ranch dressing seasoning mix
3 Tbs. fresh cilantro, divided
32 oz. chicken stock
2/3 cup Frank's Buffalo Wing Sauce
4 oz. cheddar cheese, grated
4 oz. parmesan cheese, grated
2 cups cooked chicken, cubed or shredded
1/4 cup green onions, chopped and divided
blue cheese crumbles for topping
Prep. Time → 10-15 min
Cook Time → 35 min
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. Saute yellow onion, garlic, and half of the green onions in the oil for 2-3 minutes until the onions are opaque and fragrant.
3. Add carrots, ranch seasoning, and 2 Tbs. of cilantro. Stir to combine and saute until the carrots begin to soften.
4. 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 carrots are tender but still have a slight bite (i.e. not soft and mushy).
5. Bring the soup to a boil, add the orzo and stir frequently until the orzo is al dente.
6. Serve with sliced green onions, additional cilantro, and blue cheese crumbles.
main courses, buffalo, chicken, orzo, soup, spicy September 09, 2014 01:06
Author bakeyourday.net/buffalo-ch...
No one has liked this recipe.
No comments yet.