1/2cupuncooked orzo pastause GF if needed. I like Banza brand
1tablespoonextra virgin olive oil
1/2medium yellow onionchopped
1/4cupgreen onionschopped and divided
2clovesgarlicminced
2medium carrotspeeled, and cut into half circles
2teaspoonsranch seasoning mix
3tablespoonscilantrominced and divided
32ounceschicken stock
2/3cupbuffalo wing sauce
4ouncescheddar cheesegrated
4ouncesparmesan cheesegrated
2cupscooked chickencubed or shredded (*see note for using raw chicken)
For Garnish
blue cheese crumbles
finely chopped celery
Instructions
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.
Notes
-Here's an easy ranch seasoning recipe you can throw together yourself with spices you have on hand.-If you don't have any orzo on hand, switch it out with your favorite pasta, or choose rice or quinoa following the same method of half cooking separately before adding it to the soup to finish cooking.-If using raw chicken, cut it into small bite-sized cubes and add it to the pot with the carrots to brown before adding the stock. It will fully cook as the soup simmers for the 10 minutes.