From BakeYourDay.net To go to the recipe click here.
*My husband and I made this recently using KFF carrots. Everyone at the farm loves anything “buffalo-style” so this seemed perfect to pass along. If you are vegetarian you could easily use veg broth and either add extra carrots, tofu, or faux chicken in for the real chicken. ~Erika
Yield: 4 servings
Quick weeknight soup with a buffalo-style kick.
1/2 cup uncooked orzo pasta
2 tsp. olive oil
1/4 cup yellow onion, chopped
1 clove garlic, minced
2 medium carrots, peeled, and cut into half moons
2 tsp. ranch dressing seasoning mix*
3 Tbs. fresh cilantro, divided
32 ounces chicken stock
2/3 cup Frank’s Buffalo Wing Sauce
4 ounces cheddar cheese, grated
4 ounces Parmesan cheese, grated
2 cups cooked chicken, cubed or shredded
1/4 cup green onions, chopped and divided
1/4 cup blue cheese crumbles
Cook orzo according to package directions until about half-way done. Drain and set aside.
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. Add carrots, ranch dressing seasoning and 2 tablespoons cilantro. Stir to combine and sauté until the carrots begin to soften.
Add chicken broth, buffalo sauce, cheddar, parmesan and shredded chicken. Stir to combine and bring to a simmer. Reduce heat and simmer for 10 minutes, until the carrots are tender, but still have a slight bite.
Bring the soup to a boil, add the underdone orzo and stir frequently until orzo is al dente.
Serve with sliced green onions, additional cilantro and blue cheese crumbles.
Substitute homemade ranch dressing mix with a store-bought mix if you prefer to take a little help from the store.
Feel free to use any combination of cheeses that you prefer. Or switch out the orzo for your favorite pasta.
Inspired by How Sweet It Is