Warm up your evenings with this creamy Instant Pot Keto Tuscan Soup that’s not only comforting but also low-carb! Perfect for busy nights. #Keto #InstantPot #SoupLovers #HealthyEating #LowCarb Ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 4 cups chicken broth - 1 can (14.5 ounces) diced tomatoes - 1 cup heavy cream - 2 cups chopped spinach - 1 teaspoon dried Italian herbs - Salt and pepper to taste - Grated Parmesan cheese for serving Directions: 1. First things first! Set your Instant Pot to sauté mode. Once it’s nice and hot, drizzle in the olive oil and toss in the diced onion. Sauté until the onion becomes translucent and fragrant. 2. Next up, add the minced garlic and continue to sauté for another minute. Your kitchen should be smelling heavenly right about now! 3. Pour in the chicken broth and add the diced tomatoes. Give everything a good stir to mix those flavors together. 4. It's time for a creamy upgrade! Stir in the heavy cream, followed by the chopped spinach and Italian herbs. Season with salt and pepper to your liking. 5. Seal the Instant Pot lid and switch to manual mode. Set the timer for 10 minutes and let the magic happen! 6. Once the timer goes off, carefully perform a quick release of the pressure. Watch out for steam! 7. Serve your delicious soup hot, topped with a generous sprinkle of grated Parmesan cheese. Nutrition Facts (per serving): - Serving Size: 1 cup - Calories: 290 kcal - Fat: 25g - Protein: 8g - Carbohydrates: 6g - Fiber: 2g Enjoy this delightful bowl of goodness that's perfect for a cozy night in!

Chicken Broth in a Slow Cooker Slow-Simmered Homemade Chicken Broth in the Crockpot Ingredients: 1 whole chicken carcass (or 2–3 lbs of chicken bones) 2 carrots, roughly chopped 2 celery stalks, roughly chopped 1 onion, quartered 4 cloves garlic, smashed 2 bay leaves 1 teaspoon whole peppercorns 1 tablespoon apple cider vinegar 10 cups water Fresh parsley or thyme (optional) Salt to taste (add after cooking) Directions: Place chicken bones, vegetables, garlic, bay leaves, and peppercorns into a large slow cooker. Add apple cider vinegar and pour in the water to cover all ingredients. Set the slow cooker to LOW and let it cook for 10–12 hours, or up to 24 hours for a richer broth. Strain the broth through a fine-mesh sieve into a large bowl or pot. Discard solids and season the broth with salt to taste. Let broth cool before storing. Store in the refrigerator for up to 5 days or freeze for up to 3 months. Prep Time: 10 minutes | Cooking Time: 12 hours | Total Time: 12 hours 10 minutes Kcal: 35 kcal | Servings: 8 cups #homemadebroth #chickenbroth #slowcookersoup #crockpotbroth #bonebroth #souprecipe #chickenstock #kitchenstaple #fromscratch #slowcooked #mealprepideas #comfortbase #souplovers #slowcookerrecipes #crockpotbasics #nutrientrich #easybroth #noadditives #cleanrecipes #pastinabase Simmering golden magic in my slow cooker today — this Chicken Broth is the ultimate base for all your cozy recipes!

Warm up with a comforting bowl of Green Enchiladas Chicken Soup! It's creamy, filled with flavor, and perfect for any night of the week! #SoupSeason #ComfortFood #Recipe Ingredients: - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 pound boneless, skinless chicken breasts - 4 cups chicken broth - 1 can (10 ounces) green enchilada sauce - 1 can (4 ounces) diced green chiles - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup heavy cream - 1 cup shredded Monterey Jack cheese - 1 avocado, diced - Fresh cilantro, for garnish - Lime wedges, for serving Directions: 1. In a large pot, warm the olive oil over medium heat. Toss in the diced onion and sauté until it becomes translucent, which should take about 5 minutes. Add the minced garlic and let it cook for another minute, just until fragrant. 2. Next, bring the chicken breasts into the party and pour in the chicken broth. Bring everything to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the chicken is cooked through. 3. Once the chicken is done, take it out and shred it using two forks. Return that beautifully shredded chicken back to the pot. 4. Now it’s time to amp up the flavors! Stir in the green enchilada sauce, diced green chiles, cumin, chili powder, smoked paprika, salt, and pepper. Let this simmer for another 5 minutes to let all those delicious flavors meld together. 5. Lower the heat a bit and pour in the heavy cream and shredded Monterey Jack cheese. Stir until everything is melted and wonderfully combined. 6. Serve this comforting soup hot, topped with diced avocado, a sprinkle of fresh cilantro, and lime wedges on the side for that extra zing! Nutritional Values (per serving): - Calories: 560 - Protein: 35g - Fat: 39g - Carbohydrates: 10g - Fiber: 2g Serving Size: About 1.5 cups Enjoy this creamy Green Enchiladas Chicken Soup and cozy up with your loved ones! #Yummy #Foodie #Delicious #Comforting #SoupLovers

French Onion Soup Gratinée Classic French Onion Soup with Caramelized Onions and Melted Gruyère Ingredients: 6 large yellow onions, thinly sliced 4 tablespoons unsalted butter 2 tablespoons olive oil 1 teaspoon sugar 4 cloves garlic, minced 8 cups beef broth (or vegetable broth for vegetarian option) 1 cup dry white wine (optional) 2 bay leaves 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) Salt and freshly ground black pepper, to taste 1 baguette, sliced 2 cups grated Gruyère cheese Directions: In a large heavy-bottomed pot, melt butter with olive oil over medium heat. Add sliced onions and sugar. Cook, stirring frequently, for about 40-45 minutes until onions are deep golden brown and caramelized. Add garlic and cook for another minute until fragrant. Pour in white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer until wine reduces by half. Add beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Season with salt and pepper to taste. Remove bay leaves. Preheat oven broiler. Ladle soup into oven-safe bowls. Place baguette slices on top, then generously cover with grated Gruyère. Place bowls on a baking sheet and broil until cheese is bubbly and golden brown, about 3-5 minutes. Watch carefully to avoid burning. Serve hot and enjoy the comforting layers of rich, savory soup with cheesy crust. Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutes Kcal: 380 kcal | Servings: 6 servings #frenchonionsoup #onionsoup #frenchcuisine #comfortfood #gruyerecheese #caramelizedonions #souprecipe #classicrecipes #souplover #broiledcheese #frenchfood #homemadesoup #winterwarmers #cheesycomfort #breadandsoup #heartymeal #slowcookedonions #gourmetcomfortfood #soupseason #easyfrenchrecipe Warm up with a bowl of French Onion Soup Gratinée—caramelized onions, savory broth, and melty Gruyère cheese on toasted baguette. Pure comfort!

Golden Potato Soup Creamy Golden Potato Soup with Leeks and Fresh Herbs Ingredients: 4 large golden potatoes, peeled and diced 2 tablespoons unsalted butter 2 tablespoons olive oil 2 leeks, white and light green parts only, sliced and rinsed 3 cloves garlic, minced 4 cups vegetable broth (or chicken broth) 1 cup heavy cream 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) Salt and freshly ground black pepper, to taste Fresh chives, chopped (for garnish) Optional: crispy bacon bits or shredded cheddar cheese for topping Directions: In a large pot, heat butter and olive oil over medium heat. Add leeks and garlic, sautéing until soft and fragrant, about 5-7 minutes. Add diced potatoes and cook for 3-4 minutes, stirring occasionally. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes. Using an immersion blender or regular blender (in batches), puree the soup until smooth and creamy. Stir in the heavy cream and thyme. Season with salt and pepper to taste. Warm through without boiling. Serve hot, garnished with fresh chives and optional bacon or cheese. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 280 kcal per serving | Servings: 6 servings #potatosoup #comfortfood #creamsoup #souprecipes #vegetablesoup #heartymeals #homemadesoup #easyrecipes #winterwarmers #souplover #veggiecomfort #goldenpotatoes #soupseason #cozymeals #leeksoup #healthycomfortfood #onepotmeal #soupandbread #quickdinner #foodie Warm up your soul with this creamy Golden Potato Soup—rich, velvety, and perfect for chilly days!