Buffalo Chicken Soup

Buffalo Chicken Soup 

Yield: 8 servings

ingredients:

1 cup uncooked orzo pasta
4 t. olive oil(or enough to cover the bottom of your dutch oven)
1/2 cup yellow onion, chopped
2 cloves garlic, minced
1 cup carrots cut into half moons 

1/2 cup celery cut into half moons

1/2 packet dry ranch dressing seasoning mix 

6 T. fresh cilantro, divided

64 ounces chicken stock
1 cup of Buffalo Wing Sauce(like Frank’s or Moore's)
1 1/2 cups shredded cheddar cheese
4 cups cooked chicken, shredded
1/2 cup green onions, chopped and divided
1/2 cup blue cheese crumbles

directions:

Cook the orzo according to the package directions until about half-way done. Drain and set aside.

Heat olive oil in a large Dutch oven. Sauté the yellow onion, garlic and half of the green onions in the olive oil for 2-3 minutes over medium heat. Add carrots, ranch dressing seasoning and 4 tablespoons cilantro. Stir to combine and sauté until the carrots begin to soften.

Add the chicken broth, buffalo sauce, cheddar, 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 cooked.

Serve with sliced green onions, cilantro and blue cheese crumbles.
If you like it spicy you can add 1 1/3 cups of buffalo sauce.  But I would start out with 1 cup and go from there.  My kids ate it and thought it was good.