by ItsPaulinaMejiaarroyo@iheartmedia.com

Taufatofua, competed in taekwondo in Rio and Tokyo and participated in the 2018 Pyeongchang Winter Olympics as a cross-country skier.

Even with all those accomplishments he’s best known for carrying his country’s flag in the Parade of Nations with his oiled up chest.

Here’s what he had to say about missing the Winter Olympics this year:

His absence from this year’s opening ceremony did not go unnoticed as he was trending all over social media.

Taufatofua will instead focus on relief efforts for Tonga, where humanitarian aid is beginning to arrive and communications are gradually being restored after last month’s volcano eruption and tsunami.

Porter Ranch could soon be home to “E.T. Park”.

The 1982 blockbuster hit was filmed at “Porter Ridge Park”, specifically the scene where Elliot takes E.T. to a park to help him escape the police and eventually return home.

Well, now the LA Board of Parks and Rec is looking into changing the name of that park in honor of the film after a neighborhood council proposed the name switch.

E.T. may soon be able to phone home from Porter Ranch!

Celebrate National Homemade Soup Day with Ellen K’s recipe.

Classic, comforting, easy, and fast.

This soup is AMAZING and it’ll be your new favorite recipe, Ellen K swears by it!

INGREDIENTS

• 2 tablespoons olive oil
• 1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots)
• 1 cup celery, sliced thin (about 2 stalks)
• 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
• 2 garlic cloves, minced
• 64 ounces (8 cups) low-sodium chicken broth, plus more if desired
• 2 bay leaves
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon dried oregano
• 1 teaspoon pepper, or to taste
• 12 ounces wide egg noodles (or your favorite noodles or pasta)
• 2 cups shredded cooked chicken (use store-bought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
• 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
• 1 tablespoon lemon juice, optional salt, to taste

INSTRUCTIONS

• To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
• Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
• Add the garlic and sauté for another 1 to 2 minutes.
• Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender. Note – If you like brothier soup, add additional broth, possibly as much as an additional 64 ounces because as time passes the noodles will continue to absorb broth.
• Add the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. At the end you will adjust the salt level.
• Add the chicken, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until chicken is warmed through. Taste soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately.

NOTES

• Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.