Love buffalo wings? Then you’ll love this cheesy, spicy, buffalo chicken soup with orzo. It’s a simple and easy meal that’s ready in just 30 minutes!
What I would give to go back to the Hanover Grill in Carlisle, PA for 10 cent wings on Thursday nights in college…
So anything that claims to taste like it, I’m in. 110%.
The thought of this buffalo chicken wing soup on a cold winter day almost makes me excited for the cooler weather when I get back.
Because I love buffalo chicken any way it’s cooked, I also make some Buffalo Chicken Broccoli Cheddar Bites, which are phenomenal especially as a party appetizer!
Why This is the Best Buffalo Chicken Soup
- Hearty – it’s filled with protein from the chicken and could have even more if you use a protein orzo such as Banza (which is exactly what I do to make this a gluten-free buffalo chicken soup.
- Quick and Easy – ready in just 30 minutes.
- Crowd Pleaser – great for parties and game days and if you are feeding a large group of people you can easily double or triple this recipe. I will either make a pot of this soup or some brisket chili on Sundays for game day meals.
Buffalo Chicken Soup Ingredients
- orzo pasta
- olive oil
- yellow onion
- ranch dressing seasoning mix – here’s a homemade ranch recipe if you don’t want to use store bought
- chicken stock or broth
- buffalo wing sauce
- cheddar cheese
- parmesan cheese
- cooked chicken – for added convenience you can use a rotisserie chicken
- green onions
- blue cheese crumbles
How to Make Easy Buffalo Chicken Soup with Orzo
Cook the orzo according to the instructions on the packaging until it’s about halfway done, then drain and set it to the side.
In a large stockpot or dutch oven, heat the olive oil. Then add the diced onions, garlic, and half of the green onions. Sauté for 2 to 3 minutes just until they are softened and fragrant.
Add the ranch seasoning, carrots, and cilantro. Continue to cook and stir until the carrots are soft.
Pour in the chicken stock, buffalo sauce, parmesan cheese, cheddar cheese, and cooked chicken. Simmer for about 10 minutes.
Bring the soup to a boil and add the orzo, stirring frequently. Remove the soup from the heat once the orzo is fully cooked to an al dente texture.
Serve with the remaining green onions, blue cheese crumbles, and cilantro. I even like some finely chopped celery on top. It’s great added crunch and goes well with the whole buffalo chicken wing vibe of this soup.
I use chopped celery on these buffalo chicken Triscuit nachos too – they’re so fun!
Can I Make it Spicier?
Sure! You can increase the amount of buffalo sauce or add in some cayenne pepper when you add the other spices.
I choose a mild buffalo wing sauce when making this soup though and find it plenty spicy from that alone!
What’s the Best Kind of Chicken To Use?
Honestly, it doesn’t matter. You can use boneless skinless chicken breasts or thighs. Here’s a great recipe for buffalo Instant Pot chicken legs by the way!
I also mentioned earlier that if you don’t want to cook your own chicken, you can shred rotisserie chicken that you can buy from the deli.
Alternatively, use raw chicken and just add it to the pot along with the carrots. Cut into small cubes, it will be fully cooked after sautéing with the carrots and then simmering in the chicken stock.
Or, make an air fryer cornish hen and shred that. It’s quicker and easier than roasting a whole chicken and can be used in place of the chicken in this recipe. Cornish hens are just a specific breed of chicken anyway!
Can You Freeze Buffalo Chicken Soup for Later?
Yes! This soup is actually really great for meal prepping.
Once it has cooled completely, transfer it to a freezer-safe container or bag. If you are using a plastic bag, store it flat so it takes up less space.
Also, divide the soup out into individual portions to make it easier to serve in the future if you want to take it for lunch.
To reheat, you can let it thaw in the fridge or place it in a saucepan and heat of medium heat until it’s warm all the way through.
How To Make Dairy-Free Buffalo Chicken Soup
Surprisingly this recipe is actually quite easy to make dairy-free. Simply use a plant-based cheddar and parmesan cheese.
I like Miyokos and Forager brands the best when it comes to plant-based grated cheeses.
Omit the blue cheese crumbles as garnish and this buffalo chicken soup becomes dairy-free!
MORE SOUPS LIKE THIS TO TRY:
Buffalo Chicken Soup with Orzo
- 1/2 cup uncooked orzo pasta use GF if needed. I like Banza brand
- 1 tablespoon extra virgin olive oil
- 1/2 medium yellow onion chopped
- 1/4 cup green onions chopped and divided
- 2 cloves garlic minced
- 2 medium carrots peeled, and cut into half circles
- 2 teaspoons ranch seasoning mix
- 3 tablespoons cilantro minced and divided
- 32 ounces chicken stock
- 2/3 cup buffalo wing sauce
- 4 ounces cheddar cheese grated
- 4 ounces parmesan cheese grated
- 2 cups cooked chicken cubed or shredded (*see note for using raw chicken)
- blue cheese crumbles
- finely chopped celery
- Cook orzo according to package directions until about half way done. Drain and set aside.
- Heat olive oil in a large Dutch oven. Sauté yellow onion, garlic and half of the green onions in the olive oil for 2-3 minutes until the onions are opaque and fragrant.
- Add carrots, ranch mix and 2 tablespoons of the cilantro. Stir to combine and sauté until the carrots begin to soften.
- Add chicken broth, buffalo sauce, cheddar, parmesan and 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 half cooked orzo and cook, stirring frequently until orzo is al dente, about another 3-4 minutes.
- Serve with sliced green onions, additional cilantro, chopped celery and blue cheese crumbles.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
*This recipe was originally posted in September of 2012. The post, recipe and photography have been updated as of January 2022.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.