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@anas.ahmad63: #ماشاءالله_تبارك_الله #ماشاءالله #ئەکتیڤبن🥀🖤ـہہـ٨ــہ #ئەکتیڤ_سفڕە_یەک_تۆز_ئەکتیڤ_بن_دڵەکان😻💔 #دهۆک_هەولێر_سلێمانی_زاخۆ_کەرکوک

🦅𝜜𝜨𝜜S QALAP🦅
🦅𝜜𝜨𝜜S QALAP🦅
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Wednesday 18 March 2026 14:56:13 GMT
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maghdid.222
حاجی یوسف :
2026-03-18 19:03:58
1
esmahelslahmuhamad
ESMAHEL Slah :
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2026-03-18 16:57:37
1
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2026-03-19 17:12:00
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2026-03-19 11:14:23
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2026-03-20 01:22:27
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2026-03-21 16:57:51
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2026-03-21 09:17:39
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2026-03-21 19:10:06
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2026-03-21 11:21:09
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2026-03-19 13:49:07
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2026-03-21 06:22:40
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2026-03-18 16:00:06
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ali.zaher.01
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2026-03-18 15:04:17
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salah01.mm2
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2026-03-19 04:04:46
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2026-03-18 15:23:14
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hbdlhmed
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2026-03-19 06:41:40
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rebazsyan97
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2026-03-18 15:33:15
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1290wwpp
لاين گراني سكفان حمو ميراني :
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2026-03-18 15:23:48
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2026-03-18 16:10:13
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2026-03-18 16:12:41
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2026-03-18 16:03:17
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2026-03-18 16:12:22
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2026-03-18 15:52:27
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2026-03-18 16:12:37
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2026-03-18 15:07:46
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A hearty, nourishing Italian chicken vegetable soup packed with fiber, anti-inflammatory spices, and the goodness of kale and colorful vegetables, all made in one pot and suitable for a gluten-free, dairy-free, egg-free diet. Ingredients: - 1 lb (450 g) skinless chicken thighs, cut into chunks - 2 cloves garlic, minced - 2 medium carrots, sliced - 2 zucchinis, sliced - 2 cups chopped kale - 2 cups chopped tomatoes (fresh or canned, no added sugar) - 1 teaspoon turmeric - 8 oz (227 g) gluten-free pasta (e.g., rice or corn-based) - 2 tablespoons olive oil - 4 cups chicken or vegetable broth (low sodium) - Salt and pepper to taste - Optional: fresh basil for garnish Instructions: 1. In a large pot, heat olive oil over medium heat. Add chicken pieces and cook until browned, about 5-7 minutes. 2. Add minced garlic and cook for 1 minute until fragrant. 3. Stir in sliced carrots, zucchinis, and chopped tomatoes. Cook for another 5 minutes. 4. Pour in broth and bring to a boil. Reduce heat to simmer. 5. Add turmeric, salt, and pepper. Cover and cook for 15 minutes to let flavors meld. 6. Meanwhile, cook gluten-free pasta separately according to package instructions, drain, and set aside. 7. Add chopped kale to the soup and cook for 5 minutes until wilted. 8. Add cooked pasta to the soup and stir well. 9. Serve hot, garnished with fresh basil if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
A hearty, nourishing Italian chicken vegetable soup packed with fiber, anti-inflammatory spices, and the goodness of kale and colorful vegetables, all made in one pot and suitable for a gluten-free, dairy-free, egg-free diet. Ingredients: - 1 lb (450 g) skinless chicken thighs, cut into chunks - 2 cloves garlic, minced - 2 medium carrots, sliced - 2 zucchinis, sliced - 2 cups chopped kale - 2 cups chopped tomatoes (fresh or canned, no added sugar) - 1 teaspoon turmeric - 8 oz (227 g) gluten-free pasta (e.g., rice or corn-based) - 2 tablespoons olive oil - 4 cups chicken or vegetable broth (low sodium) - Salt and pepper to taste - Optional: fresh basil for garnish Instructions: 1. In a large pot, heat olive oil over medium heat. Add chicken pieces and cook until browned, about 5-7 minutes. 2. Add minced garlic and cook for 1 minute until fragrant. 3. Stir in sliced carrots, zucchinis, and chopped tomatoes. Cook for another 5 minutes. 4. Pour in broth and bring to a boil. Reduce heat to simmer. 5. Add turmeric, salt, and pepper. Cover and cook for 15 minutes to let flavors meld. 6. Meanwhile, cook gluten-free pasta separately according to package instructions, drain, and set aside. 7. Add chopped kale to the soup and cook for 5 minutes until wilted. 8. Add cooked pasta to the soup and stir well. 9. Serve hot, garnished with fresh basil if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!


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