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@king.baloch3118: ❤️❤️😘شادی مبارک ہو تم بھی
king baloch 🔥🔥
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Region: PK
Friday 25 September 2026 17:11:27 GMT
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NOUMAN💸جتوئی :
[Starry hearts][Starry hearts][Starry hearts]
2026-09-27 03:33:43
1
NOUMAN💸جتوئی :
[Heartwarming][Heartwarming][Heartwarming]
2026-09-27 03:33:45
1
💫☠️اویس بھیا ااا☠️💫 :
🥰🥰🥰
2026-09-28 02:26:57
1
Sardar Zubair Baloch jatoi :
🥰🥰🥰
2026-09-25 18:05:33
1
saleembaloch2562 :
🥰🥰🥰
2026-09-25 19:04:43
1
🥰زشین جتوئی 🥰 :
🥰🥰🥰
2026-09-29 08:26:45
1
To see more videos from user @king.baloch3118, please go to the Tikwm homepage.
Other Videos
Creamy Chicken and Vegetable Soup When the frost hits, this is the bowl you want in your hands. 🍲 You'll need: • 1½ lbs boneless, skinless chicken breasts • 2 tbsp butter • 1 onion, diced • 3 carrots, sliced • 3 celery stalks, sliced • 3 cloves garlic, minced • 1½ lbs Yukon gold potatoes, cubed • 6 cups chicken broth • 1 cup heavy cream • 1 tsp dried thyme, salt and pepper to taste • Fresh parsley, for garnish How to make it: 1. Melt the butter in a large pot or Dutch oven over medium heat. Sauté the onion, carrots, and celery about 5 minutes, until softened. Stir in the garlic for 1 minute. 2. Add the broth, potatoes, thyme, salt, and pepper. Bring to a boil, then simmer 15 minutes. 3. Add the chicken breasts and simmer 15–20 minutes, until cooked through. Lift them out and shred with two forks. 4. Stir the shredded chicken back in along with the heavy cream. Simmer 5 more minutes — don't let it boil hard. Ladle into bowls and top with fresh parsley. ⏱ Prep: 15 min | Cook: 40 min | Total: 55 min 🍽 Serves: 6 Chef's Tip: Stir the cream in off a hard boil so the soup stays silky instead of breaking. And shred the chicken right over the pot so none of the juices go to waste. Macros per serving (estimated): ~400 calories | 21g fat | 24g net carbs | 28g protein #ComfortFood #ChickenSoup #FallRecipes
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