Buffalo chicken soup with orzo

Ingredients

• ¼ cup blue cheese crumbles
• ¼ cup green onions, chopped and divided
• 2 cups cooked chicken, cubed or shredded
• 4 ounces parmesan cheese, grated
• 4 ounces cheddar cheese, grated
• ²/₃ cup Frank’s Buffalo Wing Sauce
• 32 ounces chicken stock
• + 7 more ingredients
• • 3 tablespoons cilantro, divided
  • 2 teaspoons ranch dressing seasoning mix (see below for link to Cassie’s own recipe for this)
  • 2 medium carrots, peeled, and cut into half moons
  • 1 clove garlic, minced
  • ¼ cup yellow onion, chopped
  • 2 teaspoons olive oil
  • ½ cup uncooked orzo pasta

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. Sauté yellow onion, garlic and half of the green onions in the olive oil for 2-3 minutes until the onions are opaque and fragrant. 3. Add carrots, ranch mix and ...

View full recipe at SpringPad