Buffalo Chicken Soup

Even after all the food from Thanksgiving (which I will share all that fantastic food soon!), my husband and I needed dinner for tonight! We decided it needed to be something light(er), like a soup. So I got on Pinterest and looked through my Soups & Stews recipes. We decided to try one of the buffalo chicken soup recipes. I found one that looked easy (after cooking for Thanksgiving, I wasn't wanting a recipe that was too in-depth). My husband ended up cooking it and oh my, this is one of my new favorite soups...ever!

Buffalo Chicken Soup... YUM-O!

 Buffalo Chicken Soup
Serves 4
Calories per serving: about 480

Ingredients:
1/2 cup uncooked orzo pasta
2 tsp. olive oil
1/4 cup yellow onion, chopped
2 cloves garlic, minced
2 medium carrots, peeled and cut into half moons
2 tsp. ranch dressing seasoning mix
3 Tbsp. cilantro, divided
32 oz. chicken broth
2/3 cup Franks Buffalo Wing Sauce
4 oz cheddar cheese, grated
4 oz parmesan cheese, grated
2 cups cooked chicken, cubed or shredded
1/4 cup green onions, chopped and divided

Instructions:
1. Cook orzo according to package directions, until about halfway done. Drain and set aside.
2. Heat olive oil in a large Dutch oven. Saute yellow onion, garlic and half of the green onions in the olive oil for 2-3 minutes until onions are opaque and fragrant.
3. Add carrots, ranch mix and 2 Tbsp. cilantro. Stir to combine and saute until the carrots begin to soften.
4. 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.
5. Bring the soup to a boil, add the underdone orzo and stir frequently until orzo is al dente.
6. Serve with sliced green onions and additional cilantro. You can add blue cheese crumbles if you desire.