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Creamy Avocado Crispy Chicken🥑🍗

Frozen Berry Protein Smoothie

Cozy Homemade Chicken Pot Pie Soup: Best Comfort In A Bowl

Ingredients:
1 tablespoon canola or vegetable oil
1 medium yellow onion, finely chopped
3 celery ribs, chopped
2 cloves garlic, minced
¼ teaspoon poultry seasoning
¼ teaspoon ground black pepper or white pepper
1 teaspoon crushed rosemary
2 teaspoons fresh thyme or 1 teaspoon dried
4 tablespoons unsalted butter
¼ cup all-purpose flour
4 cups low sodium chicken broth
3 carrots, peeled and chopped
2 Yukon gold potatoes, peeled and small diced
2 bay leaves
1 cup frozen peas
2 ½ cups cooked cubed rotisserie chicken breast
½ cup heavy cream
Kosher salt and fresh ground black pepper
Dried parsley and thyme leaves for garnish

Instructions:

Heat oil in a large pot over medium heat. Add onion and celery, then cook until softened.
Stir in garlic, poultry seasoning, pepper, rosemary, and thyme. Cook for 1 minute.
Add butter and let it melt. Sprinkle in flour and stir until combined.
Slowly pour in chicken broth, stirring constantly until smooth.
Add carrots, potatoes, and bay leaves. Bring to a boil, then reduce heat and simmer until vegetables are tender.
Stir in peas, cooked chicken, and heavy cream. Simmer until heated through.
Remove bay leaves. Season with kosher salt and fresh ground black pepper.
Garnish with dried parsley and thyme leaves before serving.

Creamy Garlic Tomato Soup

Ingredients:
3–4 lbs ripe organic tomatoes, cut into wedges
2 garlic bulbs
½ onion, chopped
1 tablespoon extra virgin olive oil
1½ cups organic heavy cream
2 cups organic vegetable stock
4 tablespoons organic tomato paste
1 teaspoon sea salt, plus more to taste
1 teaspoon all-purpose seasoning blend
½ teaspoon smoked paprika
Optional: grilled cheese sandwich

Instructions:

Roast the tomato wedges and garlic bulbs until soft, fragrant, and lightly caramelized.
In a large pot, heat olive oil and sauté the chopped onion until softened.
Add the roasted tomatoes, roasted garlic, vegetable stock, tomato paste, sea salt, seasoning blend, and smoked paprika.
Simmer for 15–20 minutes to let the flavors come together.
Blend the soup until smooth and creamy.
Stir in the heavy cream and warm gently.
Taste and adjust salt if needed.
Serve hot with grilled cheese if desired.

Best Ever Wonton Soup

Ingredients:
8 medium-sized ripe tomatoes, cut in half
1 entire head of garlic
2 tablespoons olive oil
1 medium yellow onion, diced
1 medium carrot, peeled and diced
3 cups vegetable broth or chicken broth
½ cup heavy cream or coconut milk
1 teaspoon dried basil or 2 tablespoons fresh basil
1 teaspoon smoked paprika
Salt and black pepper, to taste
Fresh basil leaves, optional garnish

Instructions:

Preheat oven to 400°F.
Place tomatoes and garlic on a baking tray.
Drizzle with olive oil, then roast until soft and slightly caramelized.
In a pot, sauté onion and carrot until softened.
Add roasted tomatoes, roasted garlic, and broth.
Simmer until everything is tender.
Blend until smooth.
Stir in heavy cream or coconut milk.
Add basil, smoked paprika, salt, and black pepper.
Serve warm with fresh basil on top.

Delicious Potsticker Soup Recipe

Ingredients:
20–24 potstickers
4 cups chicken broth
2 tablespoons soy sauce
1 tablespoon sesame oil
1-inch piece ginger, thinly sliced
2 cloves garlic, minced
2 green onions, chopped
1 medium carrot, cut into matchsticks
1 cup baby bok choy or spinach, chopped
1 tablespoon rice vinegar
1 tablespoon hoisin sauce, optional
Red pepper flakes, optional
Fresh cilantro, optional

Instructions:

Heat sesame oil in a pot over medium heat.
Add ginger, garlic, and green onions. Cook until fragrant.
Pour in chicken broth, soy sauce, rice vinegar, and hoisin sauce.
Add carrots and bring to a gentle simmer.
Add potstickers and cook until tender and heated through.
Stir in bok choy or spinach and cook until wilted.
Add red pepper flakes if desired.
Serve hot with fresh cilantro and extra green onions.

Cabbage Fat Burning Soup

Ingredients:

1 medium head cabbage, chopped
1 onion, diced
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 can diced tomatoes with juice
4 cups vegetable broth
1 tablespoon olive oil
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
Salt to taste
1 tablespoon fresh parsley, chopped
1 tablespoon lemon juice

Instructions:

Heat olive oil in a large pot over medium heat.
Add onion, carrots, celery, and garlic. Cook for 4–5 minutes, stirring often.
Add chopped cabbage, diced tomatoes with juice, vegetable broth, turmeric, cumin, black pepper, paprika, and salt.
Stir well and bring to a boil.
Reduce heat, cover, and simmer for 25–30 minutes, or until the vegetables are tender.
Stir in lemon juice, if using.
Serve warm and garnish with fresh parsley.