@daisy.giftsforyou: Picnic Day ✨#picnic #picnicaesthetic #40oztumblerwithhandle #halloween #sandjest

Daisy୨ৎ | yourgirlyfindbestie
Daisy୨ৎ | yourgirlyfindbestie
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Region: US
Monday 28 September 2026 01:47:42 GMT
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kiwi19357
Kiwi :
Wow
2026-09-30 21:52:59
1
jade.skiyn
Jade :
This is adorable! Perfect for a cozy picnic day out.
2026-09-29 00:21:24
3
normadjyxb6
??Abby?? :
Nice!
2026-09-30 15:57:46
1
tajaned
TajaneD :
This is fire
2026-09-29 02:08:04
4
karolina36586
karolina365 :
Awesome
2026-09-29 01:53:47
7
cassey.frost
Cassey Frost :
Wow
2026-09-29 00:04:10
7
otto.blair
Otto Blair :
Nice!
2026-09-30 01:18:36
1
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Mexican Caldo de Pollo: Traditional Chicken & Vegetable Soup A comforting Mexican chicken soup with tender chicken, big pieces of vegetables, lime, cilantro, and a flavorful homemade broth. Ingredients 1. 2½–3 lbs bone-in chicken thighs and/or drumsticks, skin removed if desired 2. 10 cups water or low-sodium chicken broth 3. ½ large white onion, cut into chunks 4. 4 garlic cloves, minced or crushed 5. 2 teaspoons salt, or to taste 6. 1 teaspoon black pepper 7. 1 teaspoon ground cumin 8. 2 tomatoes, diced 9. 2 carrots, peeled and cut into large pieces 10. 2 medium potatoes, quartered 11. 2 ears corn, each cut into 3 pieces 12. 2 zucchini, cut into thick pieces 13. ½ small green cabbage, cut into wedges 14. 1 jalapeño, left whole or sliced (optional) 15. ½ bunch fresh cilantro 16. 1–2 limes, for serving 17. 1 avocado, sliced, for serving 18. Warm corn tortillas, for serving Instructions 1. Make the broth. Place the chicken in a large stockpot with the water or broth, onion, garlic, salt, pepper and cumin. Bring to a boil, then reduce to a gentle simmer. Skim off any foam that rises to the surface. 2. Cook the chicken. Cover partially and simmer for about 25–30 minutes, until the chicken is nearly cooked through. 3. Build the flavor. Add the tomatoes, carrots, potatoes and corn. Simmer for another 15 minutes. 4. Add the tender vegetables. Add the zucchini, cabbage, jalapeño and cilantro. Simmer another 10–15 minutes, until all the vegetables are tender and the chicken reaches 165°F internally. 5. Taste the broth. Adjust the salt and pepper. Remove the whole cilantro stems and jalapeño if you don’t want them served. 6. Serve it Mexican-style. Place a piece of chicken in each bowl and ladle plenty of broth and chunky vegetables around it. Finish with fresh cilantro, avocado and a generous squeeze of lime. Mama Glo tip For an even richer, more traditional-tasting broth, don’t use boneless chicken breasts. Bone-in thighs and drumsticks create a much deeper chicken flavor. Add a spoonful of cooked Mexican rice to each individual bowl rather than cooking the rice directly in the soup, it keeps the broth from becoming cloudy or overly thick. For a little heat, serve with sliced jalapeños, salsa roja or chile de árbol on the side. #mexicanfood #caldo #soup #caldookCreatorSearchInsightsIncentive #TikTokCreatorSearchInsightsIncentive
Mexican Caldo de Pollo: Traditional Chicken & Vegetable Soup A comforting Mexican chicken soup with tender chicken, big pieces of vegetables, lime, cilantro, and a flavorful homemade broth. Ingredients 1. 2½–3 lbs bone-in chicken thighs and/or drumsticks, skin removed if desired 2. 10 cups water or low-sodium chicken broth 3. ½ large white onion, cut into chunks 4. 4 garlic cloves, minced or crushed 5. 2 teaspoons salt, or to taste 6. 1 teaspoon black pepper 7. 1 teaspoon ground cumin 8. 2 tomatoes, diced 9. 2 carrots, peeled and cut into large pieces 10. 2 medium potatoes, quartered 11. 2 ears corn, each cut into 3 pieces 12. 2 zucchini, cut into thick pieces 13. ½ small green cabbage, cut into wedges 14. 1 jalapeño, left whole or sliced (optional) 15. ½ bunch fresh cilantro 16. 1–2 limes, for serving 17. 1 avocado, sliced, for serving 18. Warm corn tortillas, for serving Instructions 1. Make the broth. Place the chicken in a large stockpot with the water or broth, onion, garlic, salt, pepper and cumin. Bring to a boil, then reduce to a gentle simmer. Skim off any foam that rises to the surface. 2. Cook the chicken. Cover partially and simmer for about 25–30 minutes, until the chicken is nearly cooked through. 3. Build the flavor. Add the tomatoes, carrots, potatoes and corn. Simmer for another 15 minutes. 4. Add the tender vegetables. Add the zucchini, cabbage, jalapeño and cilantro. Simmer another 10–15 minutes, until all the vegetables are tender and the chicken reaches 165°F internally. 5. Taste the broth. Adjust the salt and pepper. Remove the whole cilantro stems and jalapeño if you don’t want them served. 6. Serve it Mexican-style. Place a piece of chicken in each bowl and ladle plenty of broth and chunky vegetables around it. Finish with fresh cilantro, avocado and a generous squeeze of lime. Mama Glo tip For an even richer, more traditional-tasting broth, don’t use boneless chicken breasts. Bone-in thighs and drumsticks create a much deeper chicken flavor. Add a spoonful of cooked Mexican rice to each individual bowl rather than cooking the rice directly in the soup, it keeps the broth from becoming cloudy or overly thick. For a little heat, serve with sliced jalapeños, salsa roja or chile de árbol on the side. #mexicanfood #caldo #soup #caldookCreatorSearchInsightsIncentive #TikTokCreatorSearchInsightsIncentive

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