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@pochaders: Hate a @merchepochada no será tolerado en esta cuenta @Fruta Sobreviviente

pochaders
pochaders
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Region: ES
Sunday 19 July 2026 14:25:13 GMT
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Comments

whatyobarbername
imustbedreaming :
jajajajajjaja la calidad le da el toque
2026-07-19 14:29:47
23
merchepochada
merchepochada :
no si a veces es un cacho de pan 🥰
2026-07-19 15:15:46
10
kokorroka
𝟏𝟏ꨄ︎ :
Quien dijo eso de nuestra patrona la merche?
2026-07-19 14:39:59
8
rici_222
ᯓ paula ⸝⸝ ꒱ ★ :
k os pasa con la merche
2026-07-19 14:55:42
4
randomguyyoumetonline
RandomGuyYouMetOnline :
2026-07-19 14:32:14
3
26.pauu
️ ·˖✶𝓅𝒶𝓊✶˖· :
@𝓒.
2026-07-19 21:20:10
3
aliiciaasanchezz_
🧿 :
@danaechula
2026-07-19 16:33:23
3
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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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