Buffalo Chicken Orzo Soup

If you've been following the Facebook page, you can probably figure out that I LOVE spicy food.  I also love soups & stews.  I took those two concepts, put them together, and came up with this Buffalo Chicken Orzo Soup recipe.

Ingredients:

• 3/4c orzo pasta (uncooked)
• olive oil
• 1/3c diced yellow or white onion
• 1/4c diced green onion
• 2 minced garlic cloves
• 2 sliced jalapenos (omit if desired)
• 1/4c diced celery
• 1/4c diced carrot
• 12oz bottle of your favorite Ale (can substitute chicken broth)
• 1 tbsp ranch seasoning
• 1 tbsp italian seasoning
• 1/4c flour
• 2 3/4c chicken broth 
• 1/2c buffalo sauce
• 3 diced cooked boneless skinless chicken breasts
• 3/4c shredded cheddar cheese

• Optional garnishes: diced green onion, crumbled gorgonzola or bleu cheese and/or bacon

1. Cook the orzo in boiling, salted water for 5 min.  Drain and reserve.
2. While the pasta is cooking, heat some olive oil in a soup pot or dutch oven.  Add the onion, garlic, jalapeno if using, celery and carrot.  Add 1/4c beer or chicken broth, and saute for 10 minutes on medium heat.  Stir in the ranch seasoning, italian seasoning, and 1/4c flour and cook for 1 minute, stirring constantly.
3. Add 2 3/4c chicken broth, 1/2c buffalo sauce, the rest of the Ale (or chicken broth as a substitute), and the diced chicken.  Bring to a boil, and reduce heat/simmer for 10 min uncovered.
4. Add the cheddar and the cooked drained orzo.  Cook on low heat for 10 min, stirring often.
5. Serve in bowls garnished with diced green onion, crumbled gorgonzola and bacon (pictured)

You can adjust the amount of buffalo sauce to taste.  I've heard from folks who have added more (brave souls!) and less.