Chicken with Rice Soup Comforting Chicken and Rice Soup with Herbs and Vegetables Ingredients: 1 tablespoon olive oil 1 onion, diced 2 garlic cloves, minced 2 carrots, peeled and sliced 2 celery stalks, sliced 1 lb boneless, skinless chicken breasts or thighs 6 cups chicken broth 1/2 cup long-grain white rice (or brown rice) 1 bay leaf 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano Salt and pepper to taste Juice of 1/2 lemon (optional for brightness) 2 tablespoons fresh parsley, chopped (for garnish) Directions: In a large soup pot, heat olive oil over medium heat. Sauté onion and garlic until fragrant, about 2–3 minutes. Add carrots and celery. Cook for another 4–5 minutes until slightly softened. Place chicken breasts or thighs into the pot and pour in the chicken broth. Stir in rice, bay leaf, thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until rice is tender and chicken is cooked through. Remove chicken, shred it with two forks, then return it to the pot. Stir in lemon juice, if using. Taste and adjust seasoning. Serve hot, garnished with fresh parsley. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 310 kcal | Servings: 4 servings #chickenandrice #comfortfoodrecipes #souprecipes #homemadesoup #onepotmeals #easychickensoup #healthydinnerideas #cozymeals #familyfriendlyrecipes #simpleingredients #wholesomefood #souprecipeideas #herbalsoups #classiccomfort #mealinabowl #easymealprep #homemadegoodness #ricebasedrecipes #chickensoupheals #heartyandhealthy 🍲 There's nothing quite like a bowl of Chicken and Rice Soup to warm the soul. Hearty, healthy, and full of flavor – perfect for busy nights or sick days! 🥕🌿

Classic Slow Cooker Pot Roast Tender Slow Cooked Pot Roast with Vegetables and Savory Gravy Ingredients: 3–4 lbs chuck roast 2 tablespoons olive oil Salt and black pepper to taste 1 teaspoon garlic powder 1 teaspoon onion powder 1 tablespoon Worcestershire sauce 1 tablespoon tomato paste 1 cup beef broth 1/2 cup red wine (optional) 4 carrots, peeled and cut into chunks 4 potatoes, peeled and halved 1 large onion, sliced 3 garlic cloves, smashed 2 sprigs fresh rosemary 3 sprigs fresh thyme 1 tablespoon cornstarch + 2 tablespoons cold water (for optional gravy) Directions: Season chuck roast with salt, pepper, garlic powder, and onion powder on all sides. Heat olive oil in a skillet over medium-high heat. Sear the roast for 2–3 minutes per side until deeply browned. Place roast in slow cooker. Add carrots, potatoes, onion, and garlic around the roast. In a small bowl, whisk together beef broth, Worcestershire sauce, tomato paste, and red wine (if using). Pour over roast and vegetables. Add rosemary and thyme on top. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until roast is fork-tender and vegetables are soft. Optional: To make a gravy, remove 2 cups of the cooking liquid, bring to a simmer in a saucepan, and whisk in cornstarch slurry until thickened. Shred the roast, serve with vegetables, and ladle over gravy if using. Prep Time: 15 minutes | Cooking Time: 8 hours (low) | Total Time: 8 hours 15 minutes Kcal: 525 kcal | Servings: 6 servings #slowcookerpotroast #classicpotroast #comfortfoodrecipes #slowcookerdinners #homestylemeals #beefrecipes #roastandpotatoes #crockpotrecipes #easyfamilydinners #heartymeals #potroastgravy #fallapartbeef #comfortcooking #savorysundays #weeknightmeals #onepotdinners #slowcookedbeef #familyfavorites #winterwarmers #meatandpotatoes There’s nothing like coming home to the smell of a Classic Slow Cooker Pot Roast. 🥩🥕🧄 Tender, juicy beef and veggies slow-cooked to perfection!

Beef Barley Soup Hearty Beef and Barley Stew with Garden Vegetables Ingredients: 1 lb beef stew meat, cut into bite-sized pieces 2 tablespoons olive oil 1 large onion, chopped 3 cloves garlic, minced 3 carrots, peeled and diced 2 celery stalks, diced 1 cup pearl barley 6 cups beef broth 1 (14.5 oz) can diced tomatoes 1 teaspoon dried thyme 2 bay leaves Salt and black pepper to taste 2 cups fresh spinach or kale, chopped (optional) Directions: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef and brown on all sides, about 5-7 minutes. Remove beef and set aside. In the same pot, add onion, carrots, and celery. Cook until vegetables are softened, about 5 minutes. Add garlic and cook for 1 more minute. Return beef to the pot and add beef broth, diced tomatoes, barley, thyme, bay leaves, salt, and pepper. Stir to combine. Bring to a boil, then reduce heat to low. Cover and simmer for 1 to 1.5 hours, or until beef is tender and barley is cooked through. If using, stir in spinach or kale and cook for an additional 5 minutes until greens are wilted. Remove bay leaves before serving. Adjust seasoning with salt and pepper as needed. Prep Time: 15 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 1 hour 45 minutes Kcal: 320 kcal per serving | Servings: 6 servings #beefsoup #barleysoup #heartymeal #comfortfood #stewsoup #homemade #slowcooker #easyrecipes #souprecipes #healthymeals #winterfood #beefrecipes #wholegrains #souplover #comfortfoodrecipes #onepotmeal #winterwarmers #mealprep #nutritionpacked #homecooking Warm up with a bowl of hearty Beef Barley Soup — tender beef, wholesome barley, and fresh veggies make the perfect comforting meal! 🥣🍲🥕