Buffalo Chicken Soup

Cook orzo according to package directions but only cook it until it’s about half-way done (just half the time that the package recommends for cooking it). Drain and set aside.

Heat olive oil in a large Dutch oven over medium heat. 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 just barely begin to soften.

Add chicken broth, Buffalo wing sauce, cheddar cheese, Parmesan cheese and the cooked chicken. Stir to combine and bring to a simmer. Then reduce heat a tad so that it remains at a simmer. Simmer for 10 minutes, until the carrots are tender, but still have a slight bite.

Bring the soup to a boil, add the under-cooked orzo and stir frequently until orzo is al dente (again, use the timing that the package recommends for al dente—just remember to subtract the amount of time that you’ve already cooked it).

Serve with the remaining sliced green onions and cilantro and the blue cheese crumbles.