Puff Pastry Rocks!

We filled the buttery crisp dough with savory Buffalo Chicken Dip and baked it until it was warm and gooey! Your guests (and your family) will love this quick & easy appetizer!

I made this recipe for our neighborhood Thirsty Thursday gathering and it was a hit! As in, there were merely crumbs left at the end of the evening.

How to Assemble the Stromboli

• Thaw the puff pastry sheets at room temperature for about 40 minutes
• Unwrap and place onto a parchment lined baking sheet
• Generously fill the center third of the dough with cold buffalo chicken dip
• Sprinkle with green onion and crumbled blue cheese

• Using a pairing knife, cut 12 strips into the left and right thirds of the dough
• Alternate folding strips over filling, overlapping as you go
• Trim the last strips if necessary
• Brush with beaten egg
• Bake at 375 degrees F. for 35-40 minutes, until golden brown

The great thing about this Simple Buffalo Chicken Braided Stromboli recipe is everyone loves Buffalo Chicken Dip AND the result looks fancy, but is super easy to assemble.

The flavor pairings for these puff pastry Stromboli’s are endless. We’ve done Sausage, Peppers & Caramelized Onion; Bacon, Egg & Cheese; and Cheesy Chicken & Broccoli.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Simple Buffalo Chicken Braided Stromboli

Course Appetizer

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Time to Thaw Puff Pastry 40 minutes minutes

Servings 12

Author Libby with Lemony Thyme

Ingredients

• 8 ounces cream cheese softened & cubed
• 4 ounces Monterey Jack cheese shredded
• 1 cup ranch dressing
• 1/2 cup Frank's Hot Sauce
• 3 cups shredded cooked chicken a rotisserie chicken works well
• 3 scallions thinly sliced
• 1/2 cup blue cheese crumbles
• 1 17.3 ounce box frozen puff pastry (2 sheets) thawed
• 1 large egg beaten

Instructions

• Thaw puff pastry at room temperature for 40-45 minutes. Preheat oven to 375° F. Line baking sheet with parchment paper.

For the Buffalo Chicken Dip

• Meanwhile, prepare buffalo chicken dip. In a medium pan over medium heat, combine cream cheese, Monterey Jack cheese, ranch dressing and Frank's Hot Sauce. Stir until melted and fulled combined. Remove from heat and fold in shredded chicken. Cool.
• Unfold pastry sheets. Generously fill center third of each sheet with cooled buffalo chicken dip. Sprinkle each with half the sliced scallions and 1/4 cup crumbled blue cheese.
• Using a pairing knife, cut 12 strips into the left and right thirds of each pastry sheet, as shown in the images above. Alternate folding strips over filling, creating a 'braid'. Trim last strips if necessary. Brush tops with beaten egg.
• Bake at 375° F. for 35-40 minutes until tops of pastry is golden brown. Allow to cool slightly. Slice and enjoy!

The post Simple Buffalo Chicken Braided Stromboli appeared first on Lemony Thyme.

Crispy baked chicken wings get dosed with the perfect sauce and a sprinkle of blue cheese.

While I’ve technically completed my 5 New Chicken Wing Recipes in 5 Weeks personal challenge, I figured there’s always room for one more. Buffalo Chicken Wings are such a classic that I wanted the recipe documented in the archives. I now have six chicken wing recipes to share and growing.

I have this vision that one day my great grandchildren will be making my recipes. They’ll call them vintage and think they’re cool ;-)

Easy Preparation

While the wings are baking at 400 degrees F. for an hour, you’ll make the buffalo sauce. It’s three ingredients: Frank’s Redhot Sauce (1/2 ~ 1-1/2 cups depending on how hot you like your wings), 1/2 cup (1 stick) of melted butter, and 2 teaspoons garlic powder; whisked together over medium heat for just a few minutes until heated through.

I start with 1/2 cup of Frank’s for “medium” wings and build from there. Nick on the other hand is more of a “hot” kind of guy.

Pour this sauce over your wings and toss. The next step is the game-changer!

Serve Them Up

After you toss your wings in the buffalo sauce, instead of serving them on a plate…pour them over a big bowl of tortilla chips and sprinkle with some crumbled blue cheese.

The extra buffalo sauce rolls off keeping the wings crispy not soggy sitting in a pool of sauce.

I’m definitely a crispy wing kind of girl.

When the wings are gone you’ll have a heavenly bowl of buffalo chips!

You’ll definitely want to serve with a side of Homemade Blue Cheese Dressing and Homemade Buttermilk Ranch.

I’m telling you this is a game changer.
Thanks RG for the chip tip all those years ago!

If you’re looking for all these amazing flavors stirred up into one dish, then you’ve got to try our Buffalo Chicken Dip recipe! It remains a family favorite and a game-day must!

How do you serve your chicken wings? I’d love for you to comment below and share your family favorites. And don’t forget to subscribe by email so you don’t miss a new recipe.

All my best, Libby

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Buffalo Chicken Wings

This post is a lot more about how I like to serve Buffalo Chicken Wings then it is about how to make them. After you toss your wings in the buffalo sauce, instead of serving them on a plate…pour them over a big bowl of tortilla chips and sprinkle with some crumbled blue cheese. You'll end up with a big bowl of buffalo chips!

Course Entree or Appetizer

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Servings 4

Ingredients

For Wings

• 2 pounds chicken wings flats & drummettes separated
• 1/2 ~ 1 1/2 cups Frank's Redhot Sauce adjust according to how hot you like your wings
• 1/2 cup butter
• 2 teaspoons garlic powder

For Serving

• tortilla chips
• blue cheese crumbles
• blue cheese & ranch dressing
• carrot & celery sticks

Instructions

For Wings

• Preheat oven to 400° F. Line baking sheet with aluminum foil and place a rack in pan. Arrange chicken wings in single layer on rack. Bake for 1 hour until wings are crispy.
• Meanwhile prepare sauce by melting butter in a small saucepan over medium heat. Add in garlic pwoder and desired amount of Frank's Redhot Sauce. 1/2 cup = mild. 1 cup = mild/medium. 1 1/2 cups = medium/hot. Whisk until combined and warmed through.
• When wings are crispy, remove to a bowl. Pour wing sauce over top and toss wings to coat.

To Serve

• Fill a bowl with tortilla chips. Pour sauced wings over chips. Sprinkle with blue cheese crumbles. Serve with carrot & celery sticks, blue cheese and ranch dressing.

The post Buffalo Chicken Wings {and how to serve them} appeared first on Lemony Thyme.

That bucket of perfectly Crispy Baked Potato Wedges deserved an equally perfect dunking sauce. 

But which one should I make?

Classic Fry Sauce

The “Classic” ketchup & mayo based sauce is what I grew up on.  Likely born out of a modestly stocked refrigerator and a creative mother, Classic Fry Sauce, made all things better. 

We put that stuff on everything.  Yes we dipped our fries in it, but it also doubled as a sandwich spread, salad dressing (no wedge was served without it), veggie dip, burger topping, grilled cheese dunking dip, you name it.   

As an adult I still love Classic Fry Sauce, but now we give it a little grown up love with the addition of Frank’s RedHot Sauce.

Hickory Red BBQ Fry Sauce

Now in our house, when we’re craving Fry Sauce, we most often turn to a BBQ Sauce & Mayo combination. 

For our second of three sauces I give your our Hickory Red BBQ Fry Sauce. 

This sauce is sweet & smoky and always served on our favorite BBQ Turkey Burgers.  The crispy pub fries sure were happy to be introduced as well.

White BBQ Sauce

It wasn’t until a few years ago, that I discovered White BBQ Sauce, and it continues to be such a treat. 

A few more ingredients than the previous two Fry Sauces, but worth the extra few minutes it takes to come together. 

This sauce is amazing on Pulled Pork. 

Wait, this sauce is amazing on everything.  It delivers complexity with the same level of creamy comfort sitting to it’s left and right.

This tray of saucy goodness was the perfect Game Day treat. 

I don’t think I’ve told you but I was introduced to Fantasy Football this year (the free kind) and we are hooked.  I built our virtual team from players across the NFL.  It’s made Sunday’s so much fun now that we have players in almost every match up. 

At the close of Week #6 I’m pleased to say I’m 5-1-0. 

Not too shabby for a rookie.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Homemade Fry Sauce {Three Ways}

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Author Libby with Lemony Thyme

Ingredients

For the Classic…

• 1/2 cup ketchup
• 1/2 cup mayonnaise
• 1-2 Tbl. Franks RedHot Sauce or to taste

For the Red BBQ…

• 1/2 cup Hickory BBQ Sauce we like KC Masterpiece
• 1/2 cup mayonnaise

For the White BBQ…

• 1/2 cup mayonnaise
• 1/8 cup apple cider vinegar
• 1/8 cup cream
• 1 1/2 tsp. prepared horseradish
• 1 garlic clove minced
• 1/2 tsp. creole mustard
• 1/2 tsp. black pepper
• 1/4 tsp. salt
• 1/4 tsp. sugar

Instructions

• For each fry sauce, combine ingredients, then refrigerate until ready to use.

The post Homemade Fry Sauce {Three Ways} appeared first on Lemony Thyme.

We were gifted 7 pounds of fresh-off-the-boat Georgia shrimp a month or two back (thanks to my mom & dad in-law).  I froze them in one pound packs so they would thaw quickly when we had a shrimp hankering.  On this particular day, I couldn’t get enough of these Buffalo Shrimp.  They were too tasty not to share.

Have you ever had Hooters Buffalo Shrimp? I asked that question to three of the ladies I work with and without hesitation they all said yes, yep, love them.  Looking forward to trying them, but for now this was my attempt to recreate what I had heard were some damn good Buffalo Shrimp.

For this recipe I made two changes to my standard Crispy Fried Shrimp recipe.  First, I butterfly cut the shrimp.  For a quick tutorial on how to Butterfly Shrimp click here.  Then instead of a full panko crust, I simply used a flour and cornstarch dredge.  I liked the butterfly cut a lot but would go with a little extra coating next time.

Once the shrimp are fried and drained, we tossed them in buffalo sauce, then layered them onto a bed of tortilla chips.  Couldn’t resist this trick that we first learned from an old friend, that we’ll affectionately call Ferris.  Making Buffalo Wings, finish them in a giant bowl filled with tortilla chips.  Any sauce that drips off the wings or shrimp, create a layer of buffalo nachos if you will.

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Buffalo Shrimp

Servings 2 -4

Author Hooters copycat recipe

Ingredients

• 1 lb. large shrimp peeled & deveined, then butterflied
• 1 cup flour
• 1/4 cup cornstarch
• 1 tsp. black pepper
• 1/2 tsp. salt
• 1 egg
• 1/2 cup buttermilk or milk
• oil for frying canola or peanut oil

For buffalo sauce…

• 1 stick butter
• 1/2 cup Frank’s hot sauce
• 1 Tbl. brown sugar
• 1 tsp. balsamic vinegar
• 1/2 tsp. paprika
• 1/4 tsp. garlic powder
• 1/4 tsp. cayenne pepper

To serve…

• Tortilla Chips
• side of ranch or blue cheese dressing

Instructions

• Prepare butterfly shrimp (see how-to link in post).
• Line a shallow baking sheet with parchment paper.
• Combine flour, cornstarch, salt & pepper in a bowl or zipper top bag. Whisk together egg & buttermilk in a second bowl. Working in small batches, toss shrimp buttermilk/egg, then into flour. Place in single layer on parchment lined baking sheet.
• Meanwhile, combine buffalo sauce ingredients in a small saucepan; bring to a boil then reduce heat to low to keep warm.
• Heat 3-inches of oil in a deep pot to 375 degrees. Fry shrimp in small batches, for 2-3 minutes until golden brown. Remove to drain on brown paper bags.
• To serve, place tortilla chips in a large bowl. Toss shrimp in buffalo sauce then place on chips to drain. Serve with a side of blue cheese or ranch dressing and extra buffalo sauce.

The post Buffalo Shrimp appeared first on Lemony Thyme.

Baked Sweet Potato with Buffalo Chicken.  Now here’s where you might say….Really? I’m here to tell you that the sweet of the potato is exactly what our Buffalo Chicken was hoping to cuddle up to.  These chickens, they try to be all aloof and such but they are real cuddle bugs.

Don’t pigeon hole your buffalo chicken into a manly-man hole.  Sophisticated palates will agree that sweet and heat are a force to be reckoned with.  Top your Perfectly Baked Sweet Potato with roasted chicken, a few dashes of your favorite buffalo sauce (like Franks Hot Sauce), then sprinkle on blue cheese crumbles.  Easy as can be with big flavor wow!!

The post Baked Sweet Potato {with Buffalo Chicken} appeared first on Lemony Thyme.

Who doesn’t LOVE Buffalo Chicken Dip?!!

I’m certain Shelby requested it multiple times per week when we first discovered it years ago.  It remains a family favorite and just this morning my sister requested a copy of the recipe.  Can’t believe I haven’t shared it before now.  There are lots of variations of this great dip.  Here’s how we put it together.

I only see 5-Ingredients.  I bought a rotisserie chicken and it was good.  I had this dip ready for it’s photo shoot in 20 minutes.  Buffalo Chicken Dip is officially easy, quick & beautiful.  Those qualities are hard to beat.

This low-carb, gluten-free dip is a crowd pleaser.  Serve it with carrot and celery sticks for your low-carb friends, corn chips for your gluten-free friends (I love this dip with Fritos Scoops), fill up a bread bowl for your extra hungry friends, or layer it nacho-style for a great recipe twist.  No matter how you serve it, your family and friends will love Buffalo Chicken Dip.  And YOU for making it.

Recipe Note: the amount of Frank’s RedHot Original Hot Sauce you add is a matter of preference.  Just like how you order your Buffalo Wings.

Here’s our “Hotness” guide:
Mild = 1/2 cup hot sauce
Medium = 3/4 cup hot sauce
Hot = 1 cup hot sauce

If you find yourself with leftover Buffalo Chicken Dip try our Buffalo Chicken Taquitos.

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Buffalo Chicken Dip

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 12

Ingredients

• 1 8- ounce block cream cheese softened
• 4- ounces Monterey Jack cheese shredded
• 1 cup ranch dressing
• 1/2 – 1 cup Frank’s Hot Sauce
• 2 cups shredded cooked chicken a rotisserie chicken works well
• serve with veggie sticks corn chips, or in bread bowl

Instructions

• On the stovetop or in microwave safe bowl, heat cream cheese until melting.
• Stir in shredded cheese, ranch dressing, hot sauce, and shredded chicken. Heat for another minute or two until hot and bubbly.
• Transfer to crock pot or chafing dish and keep warm over low heat.
• Serve with veggie sticks, corn chips or in bread bowl.

Notes

Recipe Note: the amount of Frank’s RedHot Original Hot Sauce you add is a matter of preference. Just like how you order your Buffalo Wings.

Here’s our “Hotness” guide:
Mild = 1/2 cup hot sauce
Medium = 3/4 cup hot sauce
Hot = 1 cup hot sauce

The post Buffalo Chicken Dip appeared first on Lemony Thyme.

Deconstructed Shrimp & Grits ~ One small bite at a time.

I’m not sure where to begin with this one.  I was fumbling around the kitchen one Saturday afternoon, clearly making no headway on dinner.   An ensuing melt-down in the making (doesn’t happen often but apparently there are precursors).  To head it off, I was given a challenge.  “Forget dinner.  You have one hour to create an appetizer, something you’ve never made before.  Then we’ll decide about dinner.”

Two hours later :) I presented Deconstructed Shrimp & Grits.

Not that it takes two hours to prepare this dish, but it took two hours to develop the plan and execute.  I’ve seen other bloggers refer to themselves as ‘recipe developers,’ I’m beginning to understand what that means.

When I presented crispy panko crusted shrimp, individual ‘heart shaped’ cheddar grit cakes, each topped with a spoonful of slightly spicy and very flavorful sauce, he gave me the look.  The one that says, I’m not exactly sure how these dishes come together but I’m glad they do.

I don’t recall if we even had dinner that night, but I do remember that Deconstructed Shrimp & Grits, were thoroughly enjoyed one small bite at a time.

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Deconstructed Shrimp & Grits {one small bite at a time}

Course Appetizer

Cook Time 1 hour hour

Total Time 1 hour hour

Servings 6

Author Libby with Lemony Thyme

Ingredients

For the grits…

• 1 cup yellow corn grits Polenta – not instant
• 4 cups water
• 1 tsp. salt
• 2 Tbl. butter
• 1 Tbl. olive oil
• 1/2 cup sharp cheddar cheese grated

For the sauce…

• 4 slices bacon
• 1 Tbl. reserved bacon fat
• 2 shallot fine diced
• 2 garlic cloves minced
• ½ cup white wine
• 1 cup chicken broth
• 3-4 Tbl. Frank’s hot sauce to taste
• 1 Tbl. fresh lemon juice
• 2 scallions thinly sliced
• 2 Tbl. fresh parsley minced
• Salt & freshly cracked pepper

For the shrimp…

• 24 medium shrimp about 1/2 lb., peeled and deveined
• ½ cup flour
• ¼ tsp. cayenne pepper
• ¼ tsp. salt
• ¼ tsp. black pepper
• 1 egg beaten
• 1 ½ cups panko breadcrumbs
• Canola oil for frying

Instructions

For the grits…

• In a medium sauce pan bring 4 cups of salted water to a boil. Slowly stir in grits, reduce heat to low and allow to simmer, stirring frequently for 20 minutes or until grits are tender. Remove from heat and stir in butter. Season with salt & pepper to taste.
• Oil a 9″x9″ or 11″x7″ pan. Pour in cooked grits and allow to cool at least 15 minutes (prepare sauce at this time). Turn grits out onto a flat surface. Use a small cookie cutter to cut 24 individual grit cakes. Arrange on a shallow baking sheet coated with cooking spray. Sprinkle tops of each cake with grated cheese. Reserve. Just before serving, place cakes under the broiler to melt the cheese.

For the sauce…

• Cook bacon in a skillet until crispy. Remove and drain, reserving 1 Tbl. bacon fat. Saute shallot over medium-low heat until soft, add in garlic saute another minute. Add wine, allow to simmer 3-4 minutes then add chicken broth, lemon juice, and scallions. Allow mixture to gently simmer for 10 – 15 minutes, until reduced by at least half. Stir in crumbled crispy bacon. Reserve.

For the shrimp…

• Arrange 3 dishes for coating the shrimp. Combine flour with seasoning in a medium covered bowl or zipper bag. Beat egg in second dish. Place panko crumbs in third dish. Line shallow baking sheet with parchment paper. Pat shrimp dry, then toss in seasoned flour. Individually dip each shrimp in egg, then into crumbs, then place on baking sheet.
• To fry the shrimp, add enough canola oil to a deep pan and heat to 375 degrees. Fry shrimp in small batches until golden brown. Drain on a brown bag.

To assemble…

• For each serving plate a cheddar grit cake, topped with a spoonful of warm sauce, and a crispy fried shrimp. Sprinkle with fresh parsley.

Notes

To serve this appetizer to a larger group, prepare the grit cakes and sauce ahead of time. Individually bread the shrimp then refrigerate until ready to fry. When it’s time to assemble, grit cakes can be warmed in the oven and plated when the shrimp are ready to serve.

The post Deconstructed Shrimp & Grits {one small bite at a time} appeared first on Lemony Thyme.

Cheez-It Crusted Buffalo Chicken Fingers

The allure of Chicken Fingers….what a powerful thing. 

I can spend hours creating a dish to share at a family gathering, knowing full well it will never compete with the platter of chicken fingers.  I’ve come to accept that.

I have seen grown men nearly knock one another down trying to get to the last nugget.  I will not judge.

So while I like to share recipes that incorporate fresh herbs, layers of flavor, sometimes exotic ingredients….I recognize the importance of a good Chicken Finger recipe when you need to pull out the big guns.  I think I’ve found it.

My first Cheez-It Crusted Chicken experience was at my sister’s house several years ago.  I had arrived in for a week-long visit and she was preparing my welcome dinner.  Sarah is quite resourceful.  So as we stood in the kitchen talking a mile a minute, she dredging chicken thighs in crushed Cheez-It’s, all I could do was assume she had run out of breadcrumbs.  It wasn’t until we sat down to dinner and I put the first bite of Cheez-It Chicken Love in my mouth that I knew this was the plan all along.

Crispy, cheesy, salty goodness.  No one is claiming Cheez-It Crusted Buffalo Chicken Fingers belong on the healthy living choices list, but if you’re looking for something men will fight over, here you go.

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Cheez-It Crusted Buffalo Chicken Fingers

Servings 4

Ingredients

• 2 boneless skinless chicken breasts cut into strips or 1 1-lb package of chicken tenders
• 1/2 cup buttermilk
• 1/2 cup Frank’s Hot Sauce
• 2 cups Cheez-It Crackers

Instructions

• Combine chicken strips, buttermilk, and Frank’s in a large zipper bag; refrigerate for at least an hour or up to overnight.
• Preheat oven to 475 degrees. Coat baking sheet with cooking spray.
• Place crackers in a medium zipper bag and crush to small pieces. Transfer to a shallow dish. Take each chicken strip, shake off excess buttermilk, dredge in crackers, place on prepared baking sheet.
• Bake 15 minutes, turning once until crispy and internal temp. reaches 165 degrees.

The post Cheez-It Crusted Buffalo Chicken Fingers appeared first on Lemony Thyme.

Chicken Wing shortage?  Now that would be a ‘fowl play’ just two days before Game Time.  It is estimated that American’s will eat 1.23 billion chicken wings this Super Bowl weekend or an average of 4 wings per person.  There’s no question we LOVE our Super Bowl food, so much so that it has become the 2nd largest eating holiday, after Thanksgiving.  While I think the chicken wing shortage story has been refuted by the National Chicken Council, let me offer up a Chicken Wing alternative just in case.  Baked Buffalo Chicken Meatballs. 

We combined ground chicken with spicy turkey sausage, fresh herbs, and aromatics.  Rolled the mixture into meatballs and baked them until done.  Tossed them in our favorite wing sauce (Franks Hot Sauce & butter).  Sprinkled on some crumbled blue cheese, served with a side of celery and carrots with ranch dressing.  I’m quite happy with these Baked Buffalo Chicken Meatballs.  And looking around, I’m not seeing any leftovers either. 

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Baked Buffalo Chicken Meatballs

Course Appetizer

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author adapted from Rachel Ray

Ingredients

• 1 lb. ground chicken
• 3 Jennie-O Hot Italian Turkey Sausage
• 1/2 cup fresh parsley or cilantro or both
• 1/4 cup red onion fine diced
• 2-3 garlic cloves minced
• sea salt & freshly cracked pepper
• olive oil for drizzling
• 3 Tbl. butter
• 1/2 cup Franks Hot Sauce or your favorite
• 2 Tbl. blue cheese crumbles
• handful of celery & carrot sticks
• ranch dressing for dipping

Instructions

• Preheat oven to 400 degrees. Line baking sheet with parchment paper.
• Combine chicken, sausage, fresh herbs, onion, garlic, salt & pepper. Form into meatballs, ours made 25.
• Arrange meatballs on baking sheet so they are just barely touching each other. Drizzle with olive oil.
• Bake for 18 – 20 minutes until meat thermometer registers 165 degrees.
• In the meantime, melt butter in a small pan then add in hot sauce and whisk to combine. Toss cooked meatballs in hot sauce.
• Serve in a bowl, sprinkle with blue cheese crumbles and a side of carrots & celery with ranch dressing.

The post Baked Buffalo Chicken Meatballs appeared first on Lemony Thyme.

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.

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!

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Buffalo Wing Chicken Soup {with Orzo}

Course Soup

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 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

Instructions

• 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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