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@zensart4:

Zeenu salam
Zeenu salam
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Wednesday 28 October 2026 04:13:09 GMT
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🚛 Những lô vắc xin đầu tiên đã về đến kho lạnh VNVC, sẵn sàng cho hành trình đến gần 300 trung tâm trên toàn quốc. Cùng đón chờ lễ ra mắt chính thức vào sáng mai, ngày 28/10, để khám phá phương thức phòng cúm hoàn toàn mới dành cho trẻ em Việt Nam! #VNVCdienbienphu #tiktokforhealth #tiemchungVNVC #vaccineso #VNVC
🚛 Những lô vắc xin đầu tiên đã về đến kho lạnh VNVC, sẵn sàng cho hành trình đến gần 300 trung tâm trên toàn quốc. Cùng đón chờ lễ ra mắt chính thức vào sáng mai, ngày 28/10, để khám phá phương thức phòng cúm hoàn toàn mới dành cho trẻ em Việt Nam! #VNVCdienbienphu #tiktokforhealth #tiemchungVNVC #vaccineso #VNVC
#блогер_Алихан_Хасанович #Честность - это когда страшно, но ты всё равно делаешь правильно. Порядочность - это когда никто не видит, а ты не берешь чужого. Совесть - это когда один съеденный огурец не дает тебе спокойно спать. Быть честным - это богатство. Быть порядочным - это сила. Альхамдулиллях за чистое сердце.
#блогер_Алихан_Хасанович #Честность - это когда страшно, но ты всё равно делаешь правильно. Порядочность - это когда никто не видит, а ты не берешь чужого. Совесть - это когда один съеденный огурец не дает тебе спокойно спать. Быть честным - это богатство. Быть порядочным - это сила. Альхамдулиллях за чистое сердце.


This queen needed 2 factor authentication on me 😂😂 #brandynitti
This queen needed 2 factor authentication on me 😂😂 #brandynitti


This Creamy Mushroom Chicken and Wild Rice Soup combines deeply seared chicken breast, earthy sautéed mushrooms, and wild rice in a luxurious, velvety garlic-herb reduction. ⏱️ Cook Time & Yield • Prep Time: 15 minutes • Cook Time: 35 minutes • Total Time: 50 minutes • Yield: 4 to 6 generous servings 🛒 Ingredients • Chicken & Starches: 1.5 lbs boneless skinless chicken breasts (or thighs), diced into bite-sized pieces • The Grains: 1 cup long-grain wild rice, thoroughly rinsed • The Produce: 8 oz cremini or button mushrooms (thickly sliced), 1 medium yellow onion (diced), 2 carrots (sliced), 2 celery stalks (chopped), and 4 cloves garlic (minced). • Liquids & Aromatics: 4 cups high-quality low-sodium chicken broth, 1 cup water, 1 cup heavy whipping cream, 3 sprigs fresh thyme, and 1 bay leaf. • Fats & Seasonings: 2 tbsp unsalted butter, 1 tbsp olive oil, 2 tbsp all-purpose flour (for thickening), sea salt, and freshly cracked black pepper to taste. 👩‍🍳 Step-by-Step Instructions 1. Sear the Chicken: Heat the olive oil and 1 tablespoon of butter in a large Dutch oven or heavy-bottomed stockpot over medium-high heat. Season the diced chicken pieces generously with salt and pepper. Add the chicken to the hot pan and sear for 5 to 6 minutes until golden brown on all sides. Remove the chicken with a slotted spoon and set aside, leaving the savory drippings behind. 2. Sauté the Aromatics: Turn the heat down to medium and add the remaining tablespoon of butter. Drop in the sliced mushrooms, diced onion, carrots, and celery. Sauté for 6 to 8 minutes until the vegetables soften and the mushrooms turn beautifully golden brown. Stir in the minced garlic and cook for 1 additional minute until highly fragrant. 3. Build the Thickener & Simmer: Sprinkle the 2 tablespoons of flour evenly over the sautéed vegetables. Stir continuously for 1 to 2 minutes to cook out the raw flour taste. Slowly pour in the chicken broth and water, using a wooden spoon to scrape up any delicious browned bits (fond) stuck to the bottom of the pot. 4. Cook the Wild Rice: Stir in the rinsed wild rice, fresh thyme sprigs, bay leaf, and the seared chicken along with its resting juices. Bring the liquid to a rolling boil, then immediately drop the heat to low, cover tightly with a lid, and let it simmer gently for 25 to 30 minutes, or until the rice grains open up and are completely tender. 5. Finish with Velvet Cream: Remove the pot from the burner heat. Discard the woody thyme stems and the bay leaf. Slowly pour in the heavy whipping cream while stirring continuously to build a smooth, velvety emulsion. Taste the broth and adjust with extra sea salt or cracked black pepper if needed. Allow the soup to sit uncovered for 5 minutes to thicken beautifully before ladling into bowls. #soup #mushroom #mushroomsoup #homecooking #homemaderecipe Follow for more recipes.
This Creamy Mushroom Chicken and Wild Rice Soup combines deeply seared chicken breast, earthy sautéed mushrooms, and wild rice in a luxurious, velvety garlic-herb reduction. ⏱️ Cook Time & Yield • Prep Time: 15 minutes • Cook Time: 35 minutes • Total Time: 50 minutes • Yield: 4 to 6 generous servings 🛒 Ingredients • Chicken & Starches: 1.5 lbs boneless skinless chicken breasts (or thighs), diced into bite-sized pieces • The Grains: 1 cup long-grain wild rice, thoroughly rinsed • The Produce: 8 oz cremini or button mushrooms (thickly sliced), 1 medium yellow onion (diced), 2 carrots (sliced), 2 celery stalks (chopped), and 4 cloves garlic (minced). • Liquids & Aromatics: 4 cups high-quality low-sodium chicken broth, 1 cup water, 1 cup heavy whipping cream, 3 sprigs fresh thyme, and 1 bay leaf. • Fats & Seasonings: 2 tbsp unsalted butter, 1 tbsp olive oil, 2 tbsp all-purpose flour (for thickening), sea salt, and freshly cracked black pepper to taste. 👩‍🍳 Step-by-Step Instructions 1. Sear the Chicken: Heat the olive oil and 1 tablespoon of butter in a large Dutch oven or heavy-bottomed stockpot over medium-high heat. Season the diced chicken pieces generously with salt and pepper. Add the chicken to the hot pan and sear for 5 to 6 minutes until golden brown on all sides. Remove the chicken with a slotted spoon and set aside, leaving the savory drippings behind. 2. Sauté the Aromatics: Turn the heat down to medium and add the remaining tablespoon of butter. Drop in the sliced mushrooms, diced onion, carrots, and celery. Sauté for 6 to 8 minutes until the vegetables soften and the mushrooms turn beautifully golden brown. Stir in the minced garlic and cook for 1 additional minute until highly fragrant. 3. Build the Thickener & Simmer: Sprinkle the 2 tablespoons of flour evenly over the sautéed vegetables. Stir continuously for 1 to 2 minutes to cook out the raw flour taste. Slowly pour in the chicken broth and water, using a wooden spoon to scrape up any delicious browned bits (fond) stuck to the bottom of the pot. 4. Cook the Wild Rice: Stir in the rinsed wild rice, fresh thyme sprigs, bay leaf, and the seared chicken along with its resting juices. Bring the liquid to a rolling boil, then immediately drop the heat to low, cover tightly with a lid, and let it simmer gently for 25 to 30 minutes, or until the rice grains open up and are completely tender. 5. Finish with Velvet Cream: Remove the pot from the burner heat. Discard the woody thyme stems and the bay leaf. Slowly pour in the heavy whipping cream while stirring continuously to build a smooth, velvety emulsion. Taste the broth and adjust with extra sea salt or cracked black pepper if needed. Allow the soup to sit uncovered for 5 minutes to thicken beautifully before ladling into bowls. #soup #mushroom #mushroomsoup #homecooking #homemaderecipe Follow for more recipes.

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