Buffalo chicken soup with orzo


  • 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


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