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@sparkyatthesnackshack: just a rant.

🍿 Sparky At The SnackShack 🍿
🍿 Sparky At The SnackShack 🍿
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Friday 18 July 2025 02:44:17 GMT
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Ah le croissant, il est sec!
Ah le croissant, il est sec!




Ubat sakit hati yg sihat.. rupanya hiking bersama load 70L lagi sakit hati🤣#gunungstong#kelantan #fypage #fyppppppppppppppppppppppp
Ubat sakit hati yg sihat.. rupanya hiking bersama load 70L lagi sakit hati🤣#gunungstong#kelantan #fypage #fyppppppppppppppppppppppp
*Ingredients:** Creamy Mushroom Chicken & Wild Rice Soup - Easy DIY Recipe! Comfort food at its finest! This creamy soup is packed with flavor and super easy to make, perfect for a cozy evening in. It's gentle on the stomach and uses simple ingredients you likely already have. **Ingredients:** * 1 tbsp olive oil * 1 onion, chopped * 2 cloves garlic, minced * 8 oz cremini mushrooms, sliced * 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces * 4 cups chicken broth (low sodium preferred) * 1 cup wild rice blend (or brown rice) * 1 cup heavy cream or coconut cream (for a lighter option) * 1 tsp dried thyme * Salt and pepper to taste * Fresh parsley, chopped (for garnish) **Instructions:** 1. **Sauté the aromatics:** Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and mushrooms and cook for another 3-5 minutes, until mushrooms are tender. 2. **Cook the chicken:** Add the chicken to the pot and cook until browned on all sides. 3. **Simmer the soup:** Pour in the chicken broth and add the wild rice blend and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and the rice is tender. 4. **Blend (optional):** For a creamier soup, carefully use an immersion blender to partially blend the soup. Alternatively, you can carefully transfer portions of the soup to a regular blender (in batches) and blend until smooth. Be cautious when blending hot liquids! 5. **Stir in the cream:** Stir in the heavy cream or coconut cream. Season with salt and pepper to taste. 6. **Serve:** Garnish with fresh parsley and enjoy! This recipe is easily adaptable – add other vegetables like carrots or celery for extra nutrients! Leftovers are great for lunch the next day. Let me know if you try it and how you liked it! . * 1 tbsp olive oil * 1 onion, chopped * 2 cloves garlic, minced * 8 oz cremini mushrooms, sliced * 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces * 4 cups chicken broth (low sodium preferred) * 1 cup wild rice blend (or brown rice) * 1 cup heavy cream or coconut cream (for a lighter option) * 1 tsp dried thyme * Salt and pepper to taste * Fresh parsley, chopped (for garnish) **Instructions:** 1. **Sauté the aromatics:** Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and mushrooms and cook for another 3-5 minutes, until mushrooms are tender. 2. **Cook the chicken:** Add the chicken to the pot and cook until browned on all sides. 3. **Simmer the soup:** Pour in the chicken broth and add the wild rice blend and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and the rice is tender. 4. **Blend (optional):** For a creamier soup, carefully use an immersion blender to partially blend the soup. Alternatively, you can carefully transfer portions of the soup to a regular blender (in batches) and blend until smooth. Be cautious when blending hot liquids! 5. **Stir in the cream:** Stir in the heavy cream or coconut cream. Season with salt and pepper to taste. 6. **Serve:** Garnish with fresh parsley and enjoy! This recipe is easily adaptable – add other vegetables like carrots or celery for extra nutrients! Leftovers are great for lunch the next day. Let me know if you try it and how you liked #EasyRecipes #souprecipe #comfortfood #delicious #fyp
*Ingredients:** Creamy Mushroom Chicken & Wild Rice Soup - Easy DIY Recipe! Comfort food at its finest! This creamy soup is packed with flavor and super easy to make, perfect for a cozy evening in. It's gentle on the stomach and uses simple ingredients you likely already have. **Ingredients:** * 1 tbsp olive oil * 1 onion, chopped * 2 cloves garlic, minced * 8 oz cremini mushrooms, sliced * 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces * 4 cups chicken broth (low sodium preferred) * 1 cup wild rice blend (or brown rice) * 1 cup heavy cream or coconut cream (for a lighter option) * 1 tsp dried thyme * Salt and pepper to taste * Fresh parsley, chopped (for garnish) **Instructions:** 1. **Sauté the aromatics:** Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and mushrooms and cook for another 3-5 minutes, until mushrooms are tender. 2. **Cook the chicken:** Add the chicken to the pot and cook until browned on all sides. 3. **Simmer the soup:** Pour in the chicken broth and add the wild rice blend and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and the rice is tender. 4. **Blend (optional):** For a creamier soup, carefully use an immersion blender to partially blend the soup. Alternatively, you can carefully transfer portions of the soup to a regular blender (in batches) and blend until smooth. Be cautious when blending hot liquids! 5. **Stir in the cream:** Stir in the heavy cream or coconut cream. Season with salt and pepper to taste. 6. **Serve:** Garnish with fresh parsley and enjoy! This recipe is easily adaptable – add other vegetables like carrots or celery for extra nutrients! Leftovers are great for lunch the next day. Let me know if you try it and how you liked it! . * 1 tbsp olive oil * 1 onion, chopped * 2 cloves garlic, minced * 8 oz cremini mushrooms, sliced * 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces * 4 cups chicken broth (low sodium preferred) * 1 cup wild rice blend (or brown rice) * 1 cup heavy cream or coconut cream (for a lighter option) * 1 tsp dried thyme * Salt and pepper to taste * Fresh parsley, chopped (for garnish) **Instructions:** 1. **Sauté the aromatics:** Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and mushrooms and cook for another 3-5 minutes, until mushrooms are tender. 2. **Cook the chicken:** Add the chicken to the pot and cook until browned on all sides. 3. **Simmer the soup:** Pour in the chicken broth and add the wild rice blend and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and the rice is tender. 4. **Blend (optional):** For a creamier soup, carefully use an immersion blender to partially blend the soup. Alternatively, you can carefully transfer portions of the soup to a regular blender (in batches) and blend until smooth. Be cautious when blending hot liquids! 5. **Stir in the cream:** Stir in the heavy cream or coconut cream. Season with salt and pepper to taste. 6. **Serve:** Garnish with fresh parsley and enjoy! This recipe is easily adaptable – add other vegetables like carrots or celery for extra nutrients! Leftovers are great for lunch the next day. Let me know if you try it and how you liked #EasyRecipes #souprecipe #comfortfood #delicious #fyp


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