Well, I’m off to a terrible start this year blogging. Believe it or not, it’s been a pretty busy month, despite the freezing temps and frigid weather. I had several things I planned on blogging about this month. For one, I thought I was going to do Bachelor recaps. However, after the first show or two, I realized this season is REALLY not very interesting. The lead barely speaks English, and the girls are pretty blahh. So I didn’t have much motivation to blog about it. Then G & his dad painted our kitchen/dining room, and it looks AWESOME! We still have some projects to finish it off, but the paint looks great. We went with Naval (navy blue) and white, and I’m really happy with how it turned out. Maybe this weekend I will get my kitchen put together enough to take some pictures and post the before and afters.
Last weekend I got to celebrate my friend Tiffany’s 30th birthday at her 90’s theme party. We had SO much fun reliving the 90’s in costume, complete with lots of denim, clogs, and some butterfly clips. I was so impressed how into it everyone got. Lots of great costumes and fun games. One guy even came dressed as a TY BEANIE BABY. It was awesome.
Me and “Cher” – the birthday girl!
He’s got his tag….how much is he worth?!
Bottom’s Up to the Birthday Girl!
It’s going to be a fun year with so many of my friend turning the big 3-0 this year! (I still have another year, though, YIPPEE!)
Tonight I tried a new recipe that I wanted to share while it’s still bitterly cold outside. This chicken noodle soup recipe will make your house smell amazing and will warm you right up–and the best part is it’s SUPER easy and only takes about 30 minutes to make! I did make a few changes to the original recipe found on Pinterest.
Homestyle Chicken Noodle Soup
Ingredients:
1/2 medium onion, chopped
1 bag of egg noodles (medium or wide)
2 cans of cooked chunk chicken breast, strained
1 can sliced carrots, strained
8 cups water
Chicken Boullion cubes
Spinach leaves, cut in thin strips
Parsley Flakes
Directions:
1) In a large soup pot, saute onion in olive oil until translucent.
2) Add 8-10 cups hot water and add bouillon cubes (I used 8 cubes)- you could also use canned chicken broth.
3) Bring to a rolling boil and add bag of egg noodles.
4) Boil until noodles are tender (approx. 8-10 minutes, according to package), and stir occasionally.
5) Add carrots, spinach, and chicken and reduce heat to low. Simmer for 10 more minutes. (I did a quick taste test here and add more seasoning if it needs it including some salt/pepper.)
6) Sprinkle parsley flakes on top and serve!!! (Don’t skip out on the parsley flakes- it really adds to the “homestyle” look of the soup.)
This recipe makes a big pot of soup, so you’ll have left overs for a couple days. It is so easy and delicious, and perfect for this time of year. Enjoy!
Little Ivory Tower 