all in one make up kit

SLOW COOKER WHOLE CHICKEN SOUP

The comforting aroma of classic chicken soup, filled with fragrant herbs and vegetables, is one of the most inviting scents to fill a kitchen. For a richly flavorful and deeply chicken-y broth, a long, slow simmer is essential. That’s why the slow cooker is the perfect partner for chicken soup—it does all the work while you go about your day.

Using a whole chicken ensures a soup that’s packed with flavor and loaded with tender, shred-worthy meat, making it hearty and satisfying. Plus, this method yields quarts of soup, perfect for lunches, sharing with friends, or freezing for quick, healthy dinners.

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 4 medium carrots, peeled and diced
  • 3 medium celery stalks, diced
  • 8 cups (2 quarts) water
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1 whole chicken (4 to 5 pounds), neck and giblets removed
  • 1 tablespoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 2 tablespoons fresh Italian parsley, coarsely chopped
  • 2 cups cooked rice or noodles (optional)

INSTRUCTIONS

  • Prepare the Vegetables and Broth Base:
    • Heat the olive oil in a medium skillet over medium heat until shimmering.
    • Add the diced onion and cook, stirring occasionally, until softened and lightly browned, about 7 minutes.
    • Meanwhile, dice the carrots and celery, then transfer them to a 6-quart or larger slow cooker.
    • Add the water, thyme, and bay leaves to the slow cooker. Once the onion is ready, add it to the slow cooker and stir to combine.
  • Prepare the Chicken:
    • Pat the chicken dry with paper towels. Season the inside and outside with salt and pepper.
    • Place the chicken on top of the vegetables in the slow cooker.
  • Cook the Soup:
    • Cover and cook until the chicken is fully cooked and tender, about 6 hours on HIGH or 8 hours on LOW.
  • Shred the Chicken:
    • Carefully transfer the chicken to a rimmed baking sheet (it’s okay if it breaks apart).
    • Once cool enough to handle but still warm, shred the meat into bite-sized pieces, discarding the skin, bones, and cartilage.
  • Finish the Soup:
    • Return the shredded chicken to the slow cooker and stir in the parsley.
    • Add the cooked rice or noodles, if desired, and stir to combine. Taste the soup and adjust the seasoning with additional salt and pepper as needed.

NOTES

  • Make Ahead: You can sauté the onion up to 2 days in advance and store it in an airtight container in the refrigerator.
  • Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 2 months.

Enjoy this hearty and comforting chicken soup as a wholesome meal for any occasion!

HOW TO MAKE RECIPE FOR DRY CAT FOOD 

Here’s a simple homemade dry cat food recipe that can serve as an alternative to raw meat. Packed with over 50% protein and 20% fat, it’s designed to keep your cat strong and healthy. This recipe is quick and easy to prepare, requiring minimal effort. Simply chop the ingredients, mix them together, add eggs, and cook for 45 minutes before serving.

Many cat owners prefer making their own pet food for a variety of reasons, including the belief that it’s healthier and more cost-effective than store-bought dry food. The following recipes will provide you with a great starting point for creating your own nutritious homemade dry cat food.

INGREDIENTS

  • 3 cans of tuna in water (drained)
  • 2 cups whole wheat flour
  • 1 egg
  • 5 tablespoons mayonnaise
  • 3/4 cup unsalted butter (room temperature)
  • 1/4 cup olive oil
  • 1 teaspoon water (for dough)
  • 2 cups whole wheat flour (for dough)

PREPARATION STEPS

  • Mix the drained tuna with mayonnaise in a bowl.
  • Combine the tuna mixture with 2 cups of whole wheat flour.
  • Add 1 teaspoon of water to the mixture to help form the dough.
  • Add unsalted butter (room temperature) and olive oil to the dough mixture.
  • Stir until the mixture reaches a dough-like consistency.
  • Roll the dough out on a flat surface using a rolling pin until it’s about 1/8-inch thick. To make it easier to cut, chill the dough in the freezer for 15 minutes.
  • Use a pizza cutter or small sharp knife to cut the dough into your desired shapes.
  • Place the cut treats on a baking sheet lined with parchment or wax paper.
  • Bake at 350°F (175°C) for 12-20 minutes, depending on the size of the treats. Keep an eye on them to prevent burning. Test one to check for crispness.
  • Let the treats cool on a wire rack for 20 minutes before serving. This ensures they stay crisp. If not fully cooled, they may become soft in the fridge.

VIDEO

NUTRITION FACTS FOR DRY CAT FOOD RECIPE

  • Calories: 370.2
  • Carbohydrates: 24.8 grams
  • Total Fat: 50.5 grams
  • Protein: 26 grams

HOW TO MAKE DRY CAT FOOD WET

Making dry cat food wet is a simple and quick process, and it doesn’t require any cooking. One of the easiest methods is just to add water to the dry food, making it softer and more appealing for your cat.

Here’s a straightforward guide:

Steps to Make Dry Cat Food Wet:

  • Wash your hands and all utensils. Spread the dry cat food evenly on a clean surface, such as a small baking dish.
  • Sprinkle a small amount of water over the dry food, just enough to create about a 1/4-inch layer of water on top.
  • Use a clean fork to mix the food thoroughly, ensuring the water covers the surface evenly. If you’re making this for kittens, you can use milk instead of water for added flavor.
  • Let the mixed food sit in the fridge for about 10 minutes to soften and allow your cat to digest it more easily.
  • Serve and enjoy!

This method is fast, easy, and keeps your kitchen mess-free while making dry food more palatable for your kitty.