So I know many people have been all about Instagram for quite some time (months? years? I have no idea how long it’s been around…) but I just jumped on the bandwagon a few weeks ago because, well, I wanted to look at nail pictures. My amazing friend Kim is a consultant for Jamberry Nails (click on her name to go to the link!), which is a company that sells nail wraps/decals. They are AMAZING! Therefore, my latest obsession has been staying up late, searching for pictures on Instagram of the wraps on people’s nails. Yes, this is my life. In any case, last night, not only did I make a delicious dinner, but I also did my first full “Jamicure”! I find myself staring constantly at my nails (which reminds me of when I first got engaged, and my eyes were glued to my left hand). Don’t judge me. 😉
Like I just mentioned above, I also made an amazing and yummy and incredible and delicious and slightly spicy dinner. This Buffalo Chicken Soup recipe was posted Running to the Kitchen’s blog by the girl that runs Bake Your Day. I want to make sure both bloggers get props, because it was soooooo delicious.
I made a few slight changes, but not much. First, I omitted the cilantro. Don’t get me wrong – I *love* cilantro. But it didn’t seem worth it to buy it, just to use a few tablespoons, and I don’t have anything else on the meal plan involving it. I used to grow it, but it’s gone now. Sigh. Second, I used about one cup of wing sauce instead of 2/3 cup, because that’s how much was left in my bottle, and I didn’t want to just leave a few drops in the bottom.
The soup was actually pretty thin, which was surprising. I mean, it does call for quite a bit of chicken broth (I use the buillion cubes that I get for SUPER CHEAP from Costco), but for some reason I thought the wing sauce and simmering would let it thicken up a bit. It didn’t. Even today, the next day, it is still very thin. My husband was a bit surprised at dinnertime, because he thought it would have been a thicker soup. I’m sure it’d be ok to add milk or cream, but some adjusting would need to take place to make sure it still has the same feel.
Buffalo Chicken Soup
-1/2cu uncooked orzo pasta
-2tsp olive oil
-1/4cu yellow onion, chopped (I used 1/2cu)
-1 large clove garlic, minced
-2 medium carrots, peeled, and cut into half moons
-2 teaspoons ranch dressing seasoning mix (on the original blog, there was supposed to be a link to a recipe, but there wasn’t, so I just “winged” it, and used garlic powder, onion powder, and some chives, which was a loose adaptation of Gimme Some Oven’s ranch seasoning mix)
-3tbsp cilantro, divided
-32oz chicken broth
-2/3 or 1cu Frank’s Buffalo Wing Sauce (mine was store brand, haha, it’s cheaper!)
-4oz cheddar cheese, grated
-4oz parmesan cheese, grated
-2cu cooked chicken, cubed or shredded (I just baked 2 chicken breasts at 375 for 30ish minutes, until cooked through – any method works, though)
-1/4cu green onions, chopped and divided
-1/4cu blue cheese crumbles
-Cook orzo according to package directions until about half way done. Drain and set aside.
-Heat olive oil in a large Dutch oven or stockpot. 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 cilantro. Stir to combine and sauté until the carrots begin to soften (side note, I added my carrots after this, because I like them more on the “crisp-tender” side).
-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 or longer.
-Bring the soup to a boil, add the underdone orzo and stir frequently until orzo is done.
-Serve with sliced green onions, additional cilantro and blue cheese crumbles.