Its been cold. Very cold. One of the "pros" when deciding to move to Missouri 2 years ago, was that the Show Me state had a more moderate climate. Tell that to old man winter this year. Today, the high is -4 with a windchill between -25 and -30. Hello? When did that become moderate? Thankfully, the native Wisconsin blood that pulses through this body knows how to feed a half frozen family - its called soups and stews!
So when searching on pinterest for a new recipe (sorry kids, I wasn't in a corn chowder mood), I came across a picture for a Buffalo Chicken Soup. I followed the links, but they were dead - to just pics and no recipe. I turned to google ands struck gold.
This soup, adapted from several different recipes I found (isn't that how it always goes), reminded me of a dear friend back in Wisconsin. We share a love of bleu cheese, gorgonzola, the really creamy, danish and very bleu of them all. What makes this recipe - is the bleu cheese at the end. My husband does not share our love for this type of cheese and he still enjoyed it immensely, but really, if you are a bleu cheese lover, try it without and then with and you will understand completely when I say, it's a creamy, tangy and zippier soup with, than without!
So for Forrest, here is the recipe:
Buffalo Bleu Chicken Soup
Serves 4
1/2 c uncooked orzo pasta
1 T olive oil
1/4 c sweet onion, chopped
1 T garlic paste or chunky garlic paste
2 c (approximately) baby carrots, cut in half
1 T Hidden Valley Ranch dressing mix (I buy a large container of the mix, instead of the envelopes)
3 T Cilantro (you can use fresh or I also use Gourmet Garden as well, depending on the quality of fresh available)
32 oz of Chicken Stock (not broth)
2/3 c your favorite brand of hot sauce
2 T butter
4 oz sharp cheddar cheese
4 oz parmesan cheese
2 cups cooked chicken (I buy one of the rotisserie chickens, pull the meat off and then use it through the week. Great Bargin at usually 5-6$!)
1/4 c green onions, chopped
1/4 c bleu cheese, crumbled. For this recipe, I used a buttermilk Bleu - it was fabulous.
Cook orzo in already boiling, salted water, til partially cooked, approximately 3 minutes. Drain and put aside until later.
Heat olive in heavy soup-stew pot. (A type of cast-iron stew pot works great). Saute onion for a few minutes. Add garlic paste and half the green onions. Cook for a few more minutes, til onion is translucent.
Add carrots. Cook for 2-3 minutes. Add ranch dressing mix and cilantro. Stir togethers.
Add chicken stock, hot sauce, cheddar and parmesan cheese. Stir together. Add chicken. Bring entire mix to a simmer. Reduce heat and simmer 10 minute. Carrots will be tender, but still have a crunch.
Serve with condiments (this is where the bleu cheese comes in play) - green onions and crumbled bleu cheese.
Printable Buffalo Bleu Chicken Soup
Enjoy!
So when searching on pinterest for a new recipe (sorry kids, I wasn't in a corn chowder mood), I came across a picture for a Buffalo Chicken Soup. I followed the links, but they were dead - to just pics and no recipe. I turned to google ands struck gold.
 |
| Buffalo Bleu Chicken Soup |
So for Forrest, here is the recipe:
Buffalo Bleu Chicken Soup
Serves 4
1/2 c uncooked orzo pasta
1 T olive oil
1/4 c sweet onion, chopped
1 T garlic paste or chunky garlic paste
2 c (approximately) baby carrots, cut in half
1 T Hidden Valley Ranch dressing mix (I buy a large container of the mix, instead of the envelopes)
3 T Cilantro (you can use fresh or I also use Gourmet Garden as well, depending on the quality of fresh available)
32 oz of Chicken Stock (not broth)
2/3 c your favorite brand of hot sauce
2 T butter
4 oz sharp cheddar cheese
4 oz parmesan cheese
2 cups cooked chicken (I buy one of the rotisserie chickens, pull the meat off and then use it through the week. Great Bargin at usually 5-6$!)
1/4 c green onions, chopped
1/4 c bleu cheese, crumbled. For this recipe, I used a buttermilk Bleu - it was fabulous.
Cook orzo in already boiling, salted water, til partially cooked, approximately 3 minutes. Drain and put aside until later.
Heat olive in heavy soup-stew pot. (A type of cast-iron stew pot works great). Saute onion for a few minutes. Add garlic paste and half the green onions. Cook for a few more minutes, til onion is translucent.
Add carrots. Cook for 2-3 minutes. Add ranch dressing mix and cilantro. Stir togethers.
Add chicken stock, hot sauce, cheddar and parmesan cheese. Stir together. Add chicken. Bring entire mix to a simmer. Reduce heat and simmer 10 minute. Carrots will be tender, but still have a crunch.
Serve with condiments (this is where the bleu cheese comes in play) - green onions and crumbled bleu cheese.
Printable Buffalo Bleu Chicken Soup
Enjoy!
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