Week 41 :: Buffalo Chicken Soup

INGREDIENTS:
-1/2 cup orzo or pepe pasta
-2 tsp olive oil (can use other oil)
-1/2 yellow onion diced
-1 tsp minced garlic
-1/4 to 1/2 match stick carrots
-2 tsp ranch dressing mix
-3 tablespoons fresh cilantro
-32 oz chicken broth
-2/3 cups Franks buffalo wing sauce
-1/2 cup shredded cheddar cheese
-1/2 cup shredded Parmesan cheese
-2 cups cooked chicken, cubed or shredded
-1/4 cup chopped green onions

INSTRUCTIONS:
1. Cook pasta according to instructions for half the recommended time. Drain. Set aside.

2. Heat olive oil in stock pot and sauté yellow onions, garlic and half the green onions for 2 to 3 minutes until opaque. Add shredded carrots, ranch dressing mix and 2 Tablespoons cilantro and sauté until carrots begin to soften. Add chicken broth, chicken, buffalo sauce, cheddar, and Parmesan cheese and stir well to combine.

3. Bring to a simmer and cook ten minutes until carrots are soft.

4. Bring to a boil and add pasta. Cook for about five more minutes. Serve with left over cilantro, green onions and blue cheese crumbles if you want.

Rating: 4/5

"Notes for Next Time": Super spicy! Would use less hot sauce next time. Also, I think I sautéed the onions / garlic too long so would make sure I didn't burn that ;) and maybe add more chicken and less broth! 

Recipe by: Grace!