Yesterday was sunny, cool, and crisp outside. It was actually nice, especially after the grey, gloomy weather we’ve had for a couple of weeks. Perfect fall weather. Perfect soup weather.
After church, we went home and were actually quite productive at home. Those are my favorite kind of Sundays. J worked in the yard, and I got busy cleaning inside. You see, there’s nothing like having a house guest to make you really clean.
Sad? Maybe. True? Definitely. One of my besties will be coming into town tonight to stay for a couple of nights. Work seminar and such. But, I’m looking so forward to hanging out, cooking dinner together, and having girlie cocktails! I’m sure J is not quite as excited, but…that just gives him more free time to do his man stuff.
I much prefer for Sundays to be spent at home, rather than out and about. I just feel like that’s good family and housework time. You know – laundry, cleaning floors and bathrooms, yard work, and making delicious soup on a crisp fall (or winter) day.
And this soup will most definitely warm you up. Inside and out! Because…buffalo sauce, y’all. Yum.
Just imagine your favorite, saucy buffalo wings but without the bones, frying, or skin. So…all the good stuff is still intact. Chicken breast, buffalo sauce, and even blue cheese crumbles. If you’re into that kind of thing. J loves blue cheese. Me? Notsomuch.
I do, however, love this soup. So, so much. The chicken, buffalo sauce, cheesy goodness, and orzo are all right up my alley. I’ve made it quite a few times and finally am getting to share it with you all!!
Oh, and have I mentioned yet how easy it is? Very little hands-on time. And, it reheats very well. Great for leftovers!! If there is any left in the pot, that is.
Buffalo Chicken Orzo Soup
As seen on Running to the Kitchen
- ½ cup uncooked orzo pasta
- 2 boneless, skinless chicken breasts, cut into bite size pieces
- 2 tsp olive oil
- 1 clove garlic, minced
- 2 tsp ranch dressing seasoning mix
- 3 Tbsp cilantro, divided
- 32 oz chicken stock
- ⅔ cup Buffalo Wing Sauce (Frank’s or Louisiana hot sauce brands both have good ones)
- 4 oz cheddar cheese, grated
- 4 oz Parmesan cheese, grated
- ¼ cup green onions, chopped and divided
- ¼ cup blue cheese crumbles
- Cook orzo according to package directions , drain and set aside.
- Heat olive oil in a large stock pot or Dutch oven. Add the chicken pieces and cook 2-3 minutes or until cooked through. Add the garlic, half of the green onions, the ranch dressing mix, and 2 tablespoons of the cilantro. Stir to combine and cook about 1 minute.
- Add chicken broth, buffalo sauce and cheeses. Stir to combine and bring to a simmer. Reduce heat and simmer for 10 minutes.
- Add the orzo, return to a boil and cook a couple more minutes, until the orzo is warmed.
- Serve with the remaining green onions, cilantro, and blue cheese crumbles.