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.
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.
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!
P.S. – Have some water nearby. You might need some. Just saying.
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 crumblesDirections:
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.
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What a great soup idea. We love buffalo chicken and soup. I cannot wait to try this recipe! The soup look amazing, and the photos are just beautiful. Happy Friday!
These photos are great. They are making me hungry for spicy buffalo chicken soup, although I am pretty sure before 8am is too early for that.
I will be trying it out!
I too am madly in love with Frank’s Red Hot sauce! Makes the best fried chicken ever!
Haha we are such big Frank’s sauce fans too. This soup looks delicious!!! There are never too many buffallo recipes.
Have a great weekend!
: ))
Jen
This looks so so good. I love anything buffalo and Frank’s Red Hot so this is completely perfect for me. Beautiful photos and I love that you combined it with orzo. I want to have a few bowls of this! Although, I might be sweating by the end 😉
HECK yes.
Yummm! My aunt recently asked me if I had a Buffalo Chicken Chili recipe, but I think she would like this even more. I know that I sure would love a bowl, or a few!
Love that you included the orzo in there too, this looks yum!
What a delicious recipe. This one would make me happy on a chilly, chilly day!!
Wait…you don’t like Ranch?!
This soup looks positively gorgeous and yummy. I looooove Buffalo Chicken!!
Cassie replied: — March 2nd, 2012 @ 8:19 am
Haha! No, I never have and I want to, but I just can’t. I try and try and try but no luck yet!
O girl, I wish I could just dive right it! I ADORE wing sauce!
Honestly, I have no words. This looks unbelievably delicious!
Cassie…what a perfect soup for my sons, especially Matt who loves all things ‘buffalo’. And I’ve just turned them on to orzo. (it’s like the roni in rice-a-roni!). So I am really looking forward to trying this for them! Hope you have an awesome weekend! : )
omg. this looks incredible cassie. i’m in loooooove with anything buffalo and anything with blue cheese. love frank’s red hot too!
My husband will LOVE this!!! Can’t wait to make it.
I’m in love!!!! This is my kind of soup!! Yummers!!
My favorite part about your soup… the colors! The orangey-red and green just pop!
Spicy soup.. hell yeah!
If for nothing else, this post convinced me I need to try Frank’s Red Hot Sauce!
This is like an American version of Tom Yum Soup! Great idea I love it!
This looks amazing, Cassie! My husband always comments that “soup isn’t a meal” but I bet I could totally sway him with this one… It looks irresistible!
Looks magical! My husband is all about the ranch dressing too, “FRIES AND RANCH!”
Oh you know I am all over this soup! This is fabulous! You just help me complete my menu for next week! 🙂
This looks FABULOUS!!!!
Oh my yum! I wonder if I could do this in the crockpot?? Also I wouldn’t use the ranch since that irritates my stomach..I wonder if I should lessen the wing sauce then? Or just leave it spicy. 😉
Thanks for posting! This is going on my weekly favorites!
Cassie replied: — March 2nd, 2012 @ 2:33 pm
Hi Amanda! I think you could do it in the crock pot but it’s not really necessary since it only takes 30 minutes anyway. If you wanted to you, you could cook the chicken in stock in the crock pot during the day and then put it together quickly. I’m not sure how well the Frank’s and cheese would do being in the crock pot all day.
I have made it with and without the ranch dressing and both were fabulous. We like things spicy so I wouldn’t recommend reducing the wing sauce, unless you want it a little less spicy. ~C.
We are big time buffalo chicken fans in my house! I love that there is ranch involved…we’re not big blue cheese people, and I’m always making that substitution.
ooooobviously this is amazing. go buffalo sauce!!
Holy YUMMM!! Love this!
Cassie, I have always loved your love for all things buffalo-y but soup? Total genious! This one is getting bookmarked for sure!
I love all the buffalo chicken recipes you post! What a great idea for a soup! I need to bookmark this one for me and Hubs!
brilliant idea! yay for spicy! pinned!
LL
My husband just peeked over my shoulder and saw this… I think he wants to marry you!!!
Love the idea of this soup! I assume since you don’t like ranch either, the seasoning mix doesn’t give it a true ranch flavor? Ok, and I just have to ask – how cheesy is it? There isn’t a ton of cheese in there, so I think I would be ok. It looks wonderful though, and I really want to try it!
Cassie replied: — March 2nd, 2012 @ 5:57 pm
It’s not too cheesy at all but you can cut back in the cheddar. I would leave the Parmesan as is though. The ranch doesn’t come through too much. It adds good flavor, mostly the fill!
Oh yum! Looks great and everything!
Cassie, this looks fabulous! Pinning it so I can find it later 🙂 Have a great weekend!
I am positively craving this now! I’m so mad that I’m out of town and can’t make it tonight! Will make it as soon as I get home! I hope I can find Frank’s Red in Cali…
Cassie this looks so good. Can there ever be too much buffalo chicken? Every time I see someone us Frank’s I think of that little old lady in their commercials.
Okay – I’m a fan! I love Franks, too…and this soup is SO creative!
Kim from At Home with Kim sent me your way. So glad she did. I have a new favorite blog ; )
Cassie replied: — March 4th, 2012 @ 8:27 pm
Awe, thanks Shelia, I’m glad you are here. Heading over to check out your blog now!
This soup looks really amazing!! I love the flavors you have here. YUM!! 🙂 Have a great weekend! ~ Ramona
We all knew you’d do Buffalo Chicken Soup eventually, and it would be awesome 🙂 Gorgeous pictures, Cassie!
This sounds so good Cassie! I can’t wait to try it!
OH, LOVE THIS! 🙂
A comforting and delicious soup!
What a gorgeous soup! This would be a major hit with my boys 🙂
my mouth literally watered when I saw this!!! I swear!. Anything “buffalo” has to be amazing!
Hi Cassie! I just read your interview on Maureen’s site and hop over. I loved reading about you! I’m glad you tried sushi when you are 22! =) I came to the US when I was 20, and I tried a lot of new food around that time too. Your Buffalo chicken soup looks yum! Lately I’m enjoying soups a lot and this one sounds really good! I’m going to pin this. Thanks!
Cassie, this looks fantastic. I make a tortilla soup that is similar but leaves out the pasta and puts tortilla chips at the bottom of each bowl before serving. Since we don’t eat pasta in our house due to allergies, this might be a nice option for those with flour issues. I love the change ups you make with the ranch sesoning and cheese additions. Wonderful possibilities to go from here. I also make a buffalo chicken dip using your favorite and mine, Franks! It’s fantastic and I’m happy to share if you’re interested!
Cassie replied: — March 4th, 2012 @ 8:24 pm
Please share however you’d like to. Thanks for stopping by!
Hi Cassie! I am such a happy camper right now and really glad that I pop over. Will continue to do so from now on. I really love soups and yours is just so hearty and comforting. Love the ingredients in them too. Seriously I have never had Buffalo Chicken soup before so this would be the first. Since I am crazy over Buffalo Chicken Wings, this will fit right up my alley. Have a good week ahead!! Cheers, Jo
Cassie replied: — March 4th, 2012 @ 8:25 pm
Hi Jo! Thanks so much for stopping by, and for commenting! I hope you enjoy the soup! ~C.
Keep on bringing the buffalo chicken recipes! This looks amazing! 😀
I love buffalo chicken! SO I imagine I would absolutely love this soup!
This soup looks crazy good! We are huge Frank’s fans too. 🙂
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!
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.
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!
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!
Love it!
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!
I plan to add CELERY to this otherwise perfect recipe !
This.is.perfect!
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.
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!
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.
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.
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!
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
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 🙂
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!
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!
I just recently moved to Buffalo, NY and have become obsessed with all buffalo foods, this recipe was a great find. I made this for dinner the other night and it was delicious! I used frozen pre-cut carrots because it makes this recipe even easier, less chopping and they become soft in about 1 minute. The brand of carrots that I used were unusually sweet, and that gave the soup a really odd flavor so I’ll try another brand or just fresh carrots next time. I also fully cooked the orzo separately so that I could adjust the amount of pasta in each serving. I then made the mistake of combining the soup and orzo when putting the leftovers in the fridge, the pasta soaked up all of the liquid and it’s not exactly a soup anymore. Another thing that I will change for next time is using only 1/3 cup of wing sauce and then substitute normal Frank’s red hot sauce for the other 1/3 cup. After a few helpings of this I felt sick to my stomach from the grease 🙁 (wing sauce is really just hot sauce with butter). I also skipped the blue cheese and garnished with shredded cheddar instead. Overall this is a delicious recipe and I will be making it again with the few minor changes!