How’s the week going friends? Mine is okay, the days are long, I’m sleeping hard, and I’m ready for the weekend 3 days too soon. It’s not all doom and gloom though. Monday night I didn’t have dance, as we had practice during the day thanks to Martin Luther King Jr. and the girls not having school. It’s hard to believe the JV teams will be done on Friday night, and the Varsity is almost to Sections! I am looking forward to not having practice each night, and hopefully getting into the kitchen more often.
With my free time Monday night I re-made one of my favorite soups, Buffalo Chicken Noodle! I found the recipe here on Pinterest, but I have some notes for the chef….
- The recipe calls for orzo pasta, which I happen to have thanks to Trader Joes, however, I think this soup would be even better with elbow noodles.
- I have no clue why the recipe calls for Parmesan cheese, maybe for added flavor, but I think the cheddar melted in, plus the blue cheese crumbles on top are best.
- I doubled the carrots and subbed celery for the green onion. I didn’t have fresh herbs on hand, so I skipped those all together.
- I considered adding black beans or chickpeas, but decided I’d stick with two chicken breasts cooked and cubed. If you don’t eat/like chicken, make it with the extra veggies and let me know how it goes!