It’s soup weather in our neck of the woods AND the NFL Playoffs are under way. So when pondering What’s for Dinner, I came up with the combination of Buffalo Wings & Chicken Soup. Do you ever envision a recipe and think to yourself brilliant!, this is the most brilliant creation anyone has ever imagined. I will make it and they will name it after me. But just to be safe, let’s do a quick google search just to be sure someone else hadn’t already thought of it. For a fleeting moment this Buffalo Wing Chicken Soup was my chance for fame. Sadly, it’s not my time….let’s just say it’s been done a time or two.
I chose this recipe by Running to the Kitchen and followed it pretty closely. We started our chicken breasts in the slow cooker so that when we got home that night, all we had to do was build this wonderful soup. This is a great Game Day recipe or week night dinner and has all the goodness of a big plate of chicken wings served with a side of blue cheese dressing. Buffalo Wing Chicken Soup. Brilliant!
- 2 boneless skinless chicken breasts, cooked and shredded
- ½ cup uncooked orzo pasta
- 2 tsp. olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled, and cut into half moons
- 1 Tbl. ranch dressing dry seasoning mix
- 2 Tbl. cilantro
- 32 ounces chicken stock
- ⅔ cup Frank’s Buffalo Wing Sauce
- 4 ounces cheddar cheese, grated
- 4 ounces parmesan cheese, grated
- ¼ cup scallions, thinly sliced
- ¼ cup blue cheese crumbles
- cilantro leaves and scallions for garnish
- Cook chicken breasts in slow cooker on low for 6-8 hours.
- Cook orzo according to package directions until about half way done. Drain and set aside.
- Heat olive oil in a large Dutch oven. Sauté onion and carrots until just tender 4-5 minutes. Then add in garlic and scallions, and cook for another 1-2 minutes. Sprinkle with ranch mix and stir to combine.
- Add chicken broth, buffalo sauce, cheddar, parmesan and shredded chicken. Stir to combine and bring to a simmer. Reduce heat and simmer for 5 minutes, then add in the orzo and bring soup to a boil, stirring frequently until orzo is al dente.
- Serve with sliced scallions, additional cilantro and blue cheese crumbles.
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