I am obsessed with soups this fall, thus I have decided it is the year of soup lol. This soup is amazing! I ate a bowl almost everyday the week that I made it. It kept well for a week in the refrigerator, but I am not sure how well it would freeze with the orzo in it. If you like more spice in your buffalo chicken, you can always pick a spicier wing sauce then I used. For all you local central PA people, they now sell Arooga's wing sauces in the grocery store and I bet that the Kangarooga sauce would be wonderful in this dish; I used their mild sauce. I also did not use blue cheese because I do not like it, but I sprinkled shredded mozzarella cheese on it. I found this recipe on Pinterest and it comes from a blog called Mi casa is your casa. For this recipe you will need the following:
1/2 cup uncooked orzo pasta
2 tsp olive oil
1/4 cup yellow onion, chopped
1 clove garlic, minced
2 medium carrots, peeled & cut into half moon shapes
2 tsp ranch dressing seasoning mix
3 tbsp fresh cilantro, divided
32 ounces chicken stock
2/3 cup the wing sauce of your choice
4 ounces shredded cheddar cheese
4 ounces grated Parmesan cheese
2 cups cooked chicken shredded
1/4 cup green onions, chopped & divided
1/4 cup blue cheese crumbles
Cook the orzo according to the package directions, until it is about half way done. Drain and then set aside.
In a large dutch oven, heat olive oil. Saute the onion, garlic, and half of the green onions in the oil for 2-3 minutes until the yellow onions are opaque and tender. Add the carrots, ranch dressing mix, and 2 tbsp of cilantro. Stir to combine and cook until the carrots begin to soften.
Add the chicken broth, wing sauce, cheddar cheese, Parmesan cheese, and shredded chicken. Reduce the heat and simmer for 10 minutes, until the carrots are tender, but still have a slight bite.
Bring the soup back up to a boil, over medium high heat. Add the orzo and stir frequently until the orzo is al dente. Top with remaining green onions and cilantro, and blue cheese crumbles.
