The Pioneer Woman Tasty Kitchen
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Buffalo Chicken Soup

4.33 Mitt(s) 3 Rating(s)3 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 5

Prep:

Cook:

Level: Easy

System:

4

Description

Simple, hearty weeknight soup with a Buffalo-style kick.

Ingredients

  • ½ cups Uncooked Orzo Pasta
  • 2 teaspoons Olive Oil
  • ¼ cups Chopped Yellow Onion
  • 1 clove Garlic, Minced
  • ¼ cups Green Onions, Chopped, Divided
  • 2 whole Medium Carrots, Peeled, Cut Into Half-Moons
  • 2 teaspoons Ranch Dressing Seasoning Mix
  • 2 Tablespoons Fresh Cilantro, Chopped, Divided
  • 32 ounces, fluid Chicken Stock
  • ⅔ cups Frank's Buffalo Wing Sauce
  • 4 ounces, weight Cheddar Cheese, Grated
  • 4 ounces, weight Parmesan Cheese, Grated
  • 2 cups Cooked Chicken, Cubed
  • ¼ cups Blue Cheese Crumbles

Preparation

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.

3 Comments

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Avatar of wendy'skitchen

wendy'skitchen on 6.8.2012

Very good, the whole family enjoyed this soup. Thanks for sharing.

Avatar of abittersweetwife

abittersweetwife on 3.6.2012

I’m making this tonight for my husband! He loves anything buffalo flavored.

Avatar of Jaimie Needham

Jaimie Needham on 3.3.2012

This looks SO good! I can’t wait to try it!

3 Reviews

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Avatar of wendy'skitchen

wendy'skitchen on 6.8.2012

This soup was amazing and the whole family loved it. We didn’t have powdered ranch so i just added a generous squirt of ranch dressing…and used chili garlic sauce instead of the buffalo sauce (didn’t have it). This recipe will be added to our fall/winter favorites.

Avatar of Allyson

Allyson on 4.13.2012

First off, the picture is great and is what made me want to try this soup. I like buffalo wings but was skeptical about the sauce in a soup. However, I added 1/2 cup instead of a cup of the wing sauce and next time I’d probably use only 1/4 cup. Because I’m on weightwatchers, I tried to make it more diet friendly by cutting back on the wing sauce, using 2oz parmesan instead of 4oz and using reduced fat sharp cheddar instead of regular. I thought it was wonderful! It was a very different type of soup but altogether the flavor was definitely there. I really enjoyed it and will make it again!

Avatar of Laura Mary

Laura Mary on 3.20.2012

No quite what I was expecting, but it was not bad. I ended up adding some stuff to change up the flavor a bit. It’s not a bad soup or flavor but must not be our style. Thanks for sharing.

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