@zmingoc: #foryoupage

zmingoc

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Tuesday 21 July 2026 01:11:15 GMT

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mexicana :

baddieeeee 😍

2026-08-08 07:43:40

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🥷🍀 :

girl you’re THAT baddie

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Rssss

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_rox 𖣂 :

body tea

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tiktokuser910383 :

this shit inspirational

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😍😍

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Creamy Herb Chicken & Spaghetti Noodle Soup Ingredients 2 large carrots, diced 2 celery stalks, diced ½ large yellow onion, diced 2 chicken breasts, diced 1½ teaspoons each: Garlic powder, Thyme, Parsley, Oregano, Buttery garlic & herb seasoning, and Salt ½ teaspoon black pepper 8 cups water (add more water if you like a broth soup) 2 tablespoons chicken base or seasoning (I use Better Than Bouillon) 4 tablespoons butter 4½ tablespoons all-purpose flour 8 ounces spaghetti noodles ½ cup heavy cream Instructions 1. Melt the butter in a large pot over medium heat. Add the carrots, celery, and onion and cook for 5–7 minutes, or until they begin to soften. 2. Sprinkle in the flour and stir until the vegetables are evenly coated. Cook for 1–2 minutes. 3. Slowly pour in the water, stirring as you pour. Add the chicken base, garlic powder, thyme, parsley, oregano, buttery garlic & herb seasoning, salt, and black pepper. Stir well to combine. 4. Add the diced chicken breasts. Bring to a gentle boil, then reduce the heat and simmer for 10–15 minutes, or until the chicken is cooked through and the vegetables are tender. 5. Break the spaghetti noodles in half and add them to the soup. Cook according to the package directions, stirring occasionally. 6. Once the noodles are tender, reduce the heat to low and stir in the heavy cream. Cook for another 2–3 minutes, just until warmed through. 7. Taste and adjust the seasonings as needed. If you like your soup with more broth, add additional water or chicken broth until it reaches your desired consistency. Note: The noodles will continue to absorb the broth as the soup sits, so you may need to add additional water or broth when reheating. #EasyRecipe #DinnerIdeas #soupseason #comfortfood #quickrecipes

Creamy Herb Chicken & Spaghetti Noodle Soup Ingredients 2 large carrots, diced 2 celery stalks, diced ½ large yellow onion, diced 2 chicken breasts, diced 1½ teaspoons each: Garlic powder, Thyme, Parsley, Oregano, Buttery garlic & herb seasoning, and Salt ½ teaspoon black pepper 8 cups water (add more water if you like a broth soup) 2 tablespoons chicken base or seasoning (I use Better Than Bouillon) 4 tablespoons butter 4½ tablespoons all-purpose flour 8 ounces spaghetti noodles ½ cup heavy cream Instructions 1. Melt the butter in a large pot over medium heat. Add the carrots, celery, and onion and cook for 5–7 minutes, or until they begin to soften. 2. Sprinkle in the flour and stir until the vegetables are evenly coated. Cook for 1–2 minutes. 3. Slowly pour in the water, stirring as you pour. Add the chicken base, garlic powder, thyme, parsley, oregano, buttery garlic & herb seasoning, salt, and black pepper. Stir well to combine. 4. Add the diced chicken breasts. Bring to a gentle boil, then reduce the heat and simmer for 10–15 minutes, or until the chicken is cooked through and the vegetables are tender. 5. Break the spaghetti noodles in half and add them to the soup. Cook according to the package directions, stirring occasionally. 6. Once the noodles are tender, reduce the heat to low and stir in the heavy cream. Cook for another 2–3 minutes, just until warmed through. 7. Taste and adjust the seasonings as needed. If you like your soup with more broth, add additional water or chicken broth until it reaches your desired consistency. Note: The noodles will continue to absorb the broth as the soup sits, so you may need to add additional water or broth when reheating. #EasyRecipe #DinnerIdeas #soupseason #comfortfood #quickrecipes

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