So guess who woke up with the symptoms of a lovely head cold yesterday morning? This girl.
Boo! It sucks. I thought it might just be from how I slept, since I usually sleep with my mouth open. (with a nice puddle of drool…isn’t that nice?!)
But as the day went on I just kept having more of a scratchy feeling in my throat rather than just a ‘I slept with my mouth open’ kind of feeling. Ugh. 😦
Guys, I JUST got over being sick. I was sick for nearly two weeks with that funky bug that is going around that I feel everyone has had. It was terrible. Everyone I know said that they had it for at least 2 weeks. Well a few weeks ago I started feeling myself again.
Then this morning hit. I have been trying all of the remedies that I know to try to get rid of it. I have downed ‘E-mer-gen-c’ like water. I also have been eating even MORE fruits & vegetables than I normally do. (and more ‘normal’ intake is pretty ridiculous) And the hand sanitizer has become my new best friend.
Needless to say when I was driving home from work I only had one thing on my mind: soup. Nothing quite helps a head cold more than soup.
When I was thinking of a recipe, one kept popping up in my head. A week or so ago I saw a recipe for Buffalo Chicken Soup on Jessica’s blog. (if you read my old blog you know that I have an obsession with her recipes.) The best part? It takes less than 30 minutes to make!
I did my own spin on her recipe, only because I wanted to make the soup a bit more filling & because I wanted to add in some more vegetables.
Buffalo Noodle Soup
(slightly adapted from Jessica’s Buffalo Chicken Soup)
2 boneless, skinless chicken breasts, cubed
1 tablespoon olive oil
1 sweet onion, diced
3 carrots, diced
2 stalk celery, diced
2 garlic cloves, minced
1 tablespoon flour
32 ounces low-sodium chicken stock
1/2 cup buffalo wing sauce
1/3 cup freshly grated cheddar cheese
1/4 cup freshly grated parmesan cheese
1/2 cup ditalini, or other small pasta
sliced green onions, crumbled gorgonzola and cilantro for topping
Heat a skillet over medium high heat, & spray with cooking spray. Add the chicken & cook until no longer pink in the middle. Set chicken aside.
Heat a large pot over medium heat and add olive oil. Add onions, carrots & celery with a sprinkle of salt to the pot, stirring to coat, then cook for about 5 minutes until soft. Add in garlic and cook for 1-2 minutes more. Sprinkle in flour and stir for another 1-2 minutes. Add in stock, buffalo sauce, chicken and grated cheeses, stirring constantly. Bring to a boil, then add you pasta. Reduce and let simmer (stirring occasionally) for 20- 25 minutes, or until the pasta is cooked.
I also made a side of corn bread. Because what doesn’t go with corn bread?! Oh maybe it’s more of ‘I’m a CARB-O-AHOLIC’ & can’t get enough. Nothing says I love carbs more than adding pasta to a soup recipe, topping it with croutons & then having a side of bread. Oh yes, I love my carbs. 😉 Remember all of those extra vegetables I added to the recipe? They help counter balance all of the carbs, I promise!
(and if you’re like me, you make a mess. Gotta love the little noodle & crumbs sitting next to the bowl. Now that’s some great photography. 🙂 )
Just be prepared when you eat this soup. Your nose will run. I guarantee it. It is pretty funny to try to eat your dinner in between blowing your nose. We were quite a pair to see.
This soup is spicy. But not the kind of spicy like, ‘OMG! My tongue is going to fall off from the flames.’ But more of a subtle spicy, that kicks in as you eat. That is my favorite kind of spicy!
The only negative Craig had to say about the soup was that he ‘didn’t like the carrots.’ No surprise there, he hates them & I swear he can spot them in anything. I always try to sneak them in, but he finds them & ends up pushing them aside. Typical guy, right?! 😉
If you try it, I hope you enjoy it! & thank you to Jessica for such a great recipe!