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@http.celebs.facts: Last one was shocking 😳 #celebrity #hollywood #billieeilish #justinbieber #jennaortega

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Saturday 04 July 2026 00:50:33 GMT
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dariaolszewska19
Dary🥊💥🦋🌸🌹🌺 :
Natalie Portman isn't jewish?🤔
2026-07-04 01:23:50
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I make this every time I come up with a cold! WHAT YOU NEED For the soup: - 1 small whole chicken - 1 onion, diced - 1 carrot, diced - 4 celery, diced - 4 garlic cloves, minced - 1.5 tbsp Italian seasoning - Olive oil - Beef broth, enough to cover everything (around 2 L) - 1 cup Orecchiette pasta - Salt and pepper For the lemon-egg finish: - 3 eggs - Juice of 1 lemon - 1 cup of broth from the pot To finish: - Fresh dill and parsley - Good olive oil HOW TO MAKE IT 1. In a pot toss in the onion, carrot, celery. When softened add garlic and Italian seasoning. Cook for 2 more minutes. 2. Pour in the broth and put the chicken in. Keep it at a low, simmer for about 20 minutes. 3. Add the pasta and let it cook right in the broth for 8–10 minutes. 4. While that's going, whisk the eggs and lemon juice, in a bowl. Now the one step that matters: slowly drizzle in a ladle of hot broth while whisking nonstop. Do it 2–3 times. This warms the eggs up gently so they don't scramble when they hit the pot. 5. Kill the heat or drop it to low, then slowly stir the egg-lemon mix back into the soup. Watch it go creamy. 6. Taste for salt, and serve hot with dill, parsley and a drizzle of olive oil.
I make this every time I come up with a cold! WHAT YOU NEED For the soup: - 1 small whole chicken - 1 onion, diced - 1 carrot, diced - 4 celery, diced - 4 garlic cloves, minced - 1.5 tbsp Italian seasoning - Olive oil - Beef broth, enough to cover everything (around 2 L) - 1 cup Orecchiette pasta - Salt and pepper For the lemon-egg finish: - 3 eggs - Juice of 1 lemon - 1 cup of broth from the pot To finish: - Fresh dill and parsley - Good olive oil HOW TO MAKE IT 1. In a pot toss in the onion, carrot, celery. When softened add garlic and Italian seasoning. Cook for 2 more minutes. 2. Pour in the broth and put the chicken in. Keep it at a low, simmer for about 20 minutes. 3. Add the pasta and let it cook right in the broth for 8–10 minutes. 4. While that's going, whisk the eggs and lemon juice, in a bowl. Now the one step that matters: slowly drizzle in a ladle of hot broth while whisking nonstop. Do it 2–3 times. This warms the eggs up gently so they don't scramble when they hit the pot. 5. Kill the heat or drop it to low, then slowly stir the egg-lemon mix back into the soup. Watch it go creamy. 6. Taste for salt, and serve hot with dill, parsley and a drizzle of olive oil.

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