Buffalo Wing Chicken Soup {with Orzo}
Recipe type: Soup
Serves: 4
  • 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
  1. Cook chicken breasts in slow cooker on low for 6-8 hours.
  2. Cook orzo according to package directions until about half way done. Drain and set aside.
  3. 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.
  4. 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.
  5. Serve with sliced scallions, additional cilantro and blue cheese crumbles.
Recipe by Lemony Thyme at http://www.lemonythyme.com/buffalo-chicken-wing-soup-with-orzo/