Friday, March 2, 2012

Buffalo Chicken Soup with Orzo

Buffalo Chicken Soup with Orzo

Because Bake Your Day needed another buffalo chicken recipe, I made you buffalo chicken soup.  Spicy, brothy, stuffed-with-orzo-buffalo-y soup.

Buffalo Chicken Soup with Orzo

It’s no secret that we are fans of Frank’s Red Hot Sauce.  I’m fairly certain that if we could only choose one condiment to keep in our fridge, Frank’s would be my choice.  And if it wasn’t Paul’s choice, it would be second only to ranch dressing.  Which would actually work well considering that they go together like spaghetti and meatballs.  Well, except for me, because I don’t like ranch.

Buffalo Chicken Soup with Orzo

I already have another buffalo chicken recipe brewing in my mind.  You just wait.  And for now, let me just mention that this buffalo chicken soup only takes 30 minutes and there is everything to love about it.  Now, just go try it!

Buffalo Chicken Soup with Orzo

P.S. – Have some water nearby.  You might need some.  Just saying.

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Buffalo Chicken Soup with Orzo Recipe

Yield: 4 servings

Quick weeknight soup with a buffalo-style kick.

Ingredients:

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

Directions:

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.

Cassie's Notes:
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.

Buffalo Chicken Soup with Orzo

 

89 Responses to “Buffalo Chicken Soup with Orzo”

  1. #
    Vicky — March 5, 2012 @ 9:37 am

    I love buffalo chicken! SO I imagine I would absolutely love this soup!

  2. #
    Aggie — March 5, 2012 @ 8:06 pm

    This soup looks crazy good! We are huge Frank’s fans too. :)

  3. #
    amy @ fearless homemaker — March 6, 2012 @ 9:02 am

    whoa, how did i miss this last week!? this looks absolutely amazing + as a huge fan of all things buffalo chicken, i will definitely be making this! yum!

  4. #
    Jacklyn @ abittersweetwife — March 6, 2012 @ 6:33 pm

    Thank you so much for this recipe! I made this for my husband tonight. He LOVES all things buffalo. He loved it! I added a touch of sour cream to my bowl as I don’t like things as spicy as he does, but it was just delicious. Great soup for clearing out the sinus’s too. Maybe can replace the traditional chicken soup when your all stuffed up. Lol.

  5. #
    Jenn — April 11, 2012 @ 6:20 pm

    So impressed with the soup – my husband LOVED it and he doesn’t like soup! My blue cheese had gone bad so, in hopes to cut the spice, I added some Blue Cheese salad dressing – totally worked. I’ll keep checking for new recipes!

  6. #
    Nancy — September 18, 2012 @ 10:41 am

    This soup is delicious and easy. Will be making it again. My family are fans of Ken’s hot wing sauce. Loved the orzo too!

  7. #
    Fipsy — September 18, 2012 @ 1:17 pm

    Love it!

  8. #
    Joni Bishop — September 25, 2012 @ 12:54 pm

    This recipe has been pinned to my “Recipes to Try” board for a while, and I finally got around to making it. Yum! I will definitely be making it again! I didn’t add chicken, and I used basmati rice that i just cooked in the broth. Oh, I also sauteed some celery with the onion ad garlic, and added fresh celery in the bowl. Thanks for the recipe!

  9. #
    amy koffler — October 25, 2012 @ 11:41 am

    I plan to add CELERY to this otherwise perfect recipe !

  10. #
    Desi — December 4, 2012 @ 8:26 pm

    This.is.perfect!

  11. #
    Sara — December 31, 2012 @ 5:55 pm

    Great, great recipe! It was very flavorful and hearty. I did as others and added celery along with the carrots when I sauteed the veggies. Thanks for another tasty recipe.

  12. #
    Sarah Buck — January 23, 2013 @ 2:06 pm

    What if you don’t have a Dutch oven? How else can I cook it? Crock pot?

    • Cassie replied: — January 23rd, 2013 @ 3:11 pm

      Hi Sarah, you can use any pan or pot that you would normally cook soup in. I believe a crockpot would work well too!

  13. #
    Lisa C. — February 3, 2013 @ 4:30 pm

    I made this soup and I was very excited about trying it! But something happened with the combination of ingredients! I cant figure it out! It was so salty, my husband and I couldnt get thru our first bowl of it! I would like to try it again, but I am hesitant! I had a version of this soup at a restraurant and it was delicious and I dont understand where this went wrong! HELP! I need some insight! Pls and thx!

    • Cassie replied: — February 3rd, 2013 @ 5:02 pm

      Hi Lisa, I could only guess at what made it so salty – may of the ingredients are naturally salty (cheese, Frank’s sauce, chicken stock, ranch mix.) You could use reduced-sodium or homemade chicken stock which would greatly decrease the sodium.

      Also, how was the chicken prepared? If it was rotisserie chicken from the grocery store, that could be very salty too. You might try to poach or roast chicken breasts and shred them for the soup the next time – and don’t add any salt to the chicken to cook it.

      I hope this helps! C.

  14. #
    Heidi — February 15, 2013 @ 8:08 pm

    Tonight was my second time making this delicious soup. The family’s in various stages of suffering through and recovering from a cold, and a spicy soup is exactly what we needed. In addition to all the listed ingredients, I upped the veggies, adding a diced red bell pepper and a few cups of fresh baby spinach. It was so good!

    Thanks for posting such a fantastic recipe. It’s quickly becoming a hearty wintertime staple at my house.

  15. #
    Kim Brown — February 18, 2013 @ 9:08 pm

    Made this tonight as we love Franks! This is amazing soup!! We reduced the Franks sauce a bit since a few family members didn’t want spicy this evening but it was still very yummy! I’m sure this will be a regular at our house!

  16. #
    Pam — March 8, 2013 @ 7:43 pm

    Wow…this looks amazing. I will definitely have this on my meal plan this week to try. I can’t wait. I agree with all the others when I say your food photography is beautiful and so appetizing. I am your newest follower. Glad I stumbled upon your blog through a friend on Facebook!!!
    Pam @ The Patriotic Pam

  17. #
    Homecook — November 14, 2013 @ 6:16 pm

    I usually don’t comment on the recipes that I make, but I have to for this. I made it tonight, and it was SO good! Wasn’t too spicy at all…just had a nice, light heat. I used the homemade ranch dry powder recipe of yours and made homemade buffalo wing sauce. Thank you so much for the super satisfying dinner! My family and I looooved it!

    • Cassie replied: — November 17th, 2013 @ 7:57 am

      I’m so glad to hear you loved it! Thank you for reading :-)

  18. #
    Amber Bowler — November 16, 2013 @ 2:08 pm

    I had to improvise because I was out of carrots and didn’t have bleu cheese or cilantro. I cooked celery and yellow bell pepper with onions, followed the rest of the directions, but didn’t top it with anything. My husband and I ate three bowls each in one setting. Definitely keeping this recipe!

    • Cassie replied: — November 17th, 2013 @ 7:56 am

      I’m so glad you loved it; it’s a favorite here! Love your adaptations, too!

  19. #
    JATRINE — May 27, 2014 @ 2:27 pm

    LOOKS DELISH! How do you prepare the chicken? I’m assuming you use chicken breast??

    • Cassie replied: — May 28th, 2014 @ 7:34 am

      Hi Jatrine, I usually use store-bought rotisserie chicken for this recipe – both white and dark meat. But you could roast or pan-sear/fry a couple of chicken breasts and then shred them. Enjoy!

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