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Buffalo Wing Chicken Soup

Buffalo Wing Chicken Soup {with Orzo}

Libby with Lemony Thyme
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Course Soup
Servings 4

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.