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.


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.

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