cassandra gilling wonderful poetry blog

This comforting soup combines the flavors of a classic chicken pot pie with the convenience of a soup. Topped with homemade cheddar biscuits, it's a hearty and satisfying meal perfect for chilly days. Ingredients: 1 lb chicken breast, cooked and shredded 4 cups chicken broth 1 cup heavy cream 1 cup frozen mixed vegetables 1 cup diced potatoes 1/2 cup diced onions 1/2 cup diced carrots 1/4 cup all-purpose flour 4 tbsp butter 1 tsp dried thyme Salt and pepper to taste 2 cups shredded cheddar cheese 2 cups biscuit mix 2/3 cup milk Instructions: In a large pot, melt butter over medium heat Add onions, carrots, and potatoes Cook until vegetables are tender Stir in flour and cook for 1-2 minutes Gradually pour in chicken broth, stirring constantly to avoid lumps Add shredded chicken, mixed vegetables, thyme, salt, and pepper Simmer for 10-15...

Creamy and fragrant soup made with sweet butternut squash, rich coconut milk, and spicy curry spices. It's served over soft rice noodles and is a comforting and filling meal. Ingredients: 1 butternut squash, peeled, seeded, and cubed 1 onion, chopped 3 cloves garlic, minced 1 can 14 oz coconut milk 3 cups vegetable broth 2 tbsp red curry paste 1 tbsp grated ginger 1 tbsp soy sauce 1 tbsp brown sugar 1 lime, juiced Salt and pepper to taste 8 oz rice noodles, cooked according to package instructions Fresh cilantro and lime wedges for garnish Instructions: Put vegetable broth, red curry paste, ginger, soy sauce, brown sugar, lime juice, salt, and pepper in a slow cooker Add the butternut squash and mix them all together Cook on low for 6 to 8 hours or high for 3 to 4 hours, until the squash is soft Blend the soup until it's smooth with an immersion b...