#warmthfromwithin

This gluten-free soup is hearty and full of flavor. It has tender chicken, white beans, and a mix of spices that make it a comforting and filling meal. Ideal for a cozy evening or a laid-back dinner with friends.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 2 cans 15 oz each white beans, drained and rinsed. 1 onion, chopped. 3 cloves garlic, minced. 1 can 4 oz diced green chilies. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper adjust to taste. 4 cups gluten-free chicken broth. 1 cup frozen corn kernels. 1 cup diced tomatoes. 1/2 cup chopped fresh cilantro. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Saut until onions become translucent. Add diced chicken and cook until no longer pink, stirring occasionally. Stir in ground cumin, chili powder, paprika, and cayenne pepper. Add diced green chilies, white beans, chicken broth, frozen corn, and diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes. Stir in chopped cilantro and season with salt and pepper to taste. Simmer for an additional 5 minutes to let the flavors meld together. Serve hot, garnished with additional cilantro if desired. Enjoy your gluten-free White Bean Chicken Chili Soup!

Prep Time: 15 minutes

Cook Time: 35 minutes

A healthy and comforting soup with soft chicken, hearty vegetables, and tasty spinach dumplings.

Ingredients: 1 lb chicken breast, diced. 8 cups chicken broth. 2 carrots, sliced. 2 celery stalks, sliced. 1 onion, chopped. 2 cloves garlic, minced. 1 cup spinach, chopped. 1 cup all-purpose flour. 2 eggs. 1/4 cup milk. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon dried thyme. 1/4 teaspoon dried parsley. 1/4 teaspoon dried rosemary. 1/4 teaspoon dried sage. 1/4 teaspoon dried oregano.

Instructions: Bring chicken broth to a boil in a large pot. Carrots, celery, onion, garlic, and diced chicken should all be added. The chicken is done when it's no longer pink. Make a dough in a bowl by mixing together flour, eggs, milk, salt, pepper, thyme, parsley, rosemary, sage, and oregano. Mix in the chopped spinach to the dough. Spoon chunks of the dough into the soup that is already boiling. Turn down the heat and let the dumplings simmer for 15 to 20 minutes, or until they are fully cooked. If you think it needs it, add more salt and pepper. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 30 minutes

This is a hearty and tasty chili recipe that you can make ahead of time and freeze for later. This meal is great for busy days because it's full of comforting things like ground beef, beans, tomatoes, and spices.

Ingredients: 2 lbs ground beef. 1 onion, chopped. 3 cloves garlic, minced. 2 cans 14.5 oz each diced tomatoes. 1 can 15 oz tomato sauce. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 can 4 oz diced green chilies. 1 cup beef broth. 2 tablespoons chili powder. 1 tablespoon ground cumin. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: In a skillet, brown ground beef over medium heat until no longer pink. Drain excess fat. Transfer browned beef to a slow cooker. Add chopped onions, minced garlic, diced tomatoes, tomato sauce, kidney beans, black beans, diced green chilies, beef broth, chili powder, ground cumin, paprika, salt, and pepper to the slow cooker. Stir well to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until flavors are blended and chili is heated through. Let chili cool completely before transferring to freezer-safe containers or bags. Label containers with the date and freeze for up to 3 months. To reheat, thaw chili overnight in the refrigerator. Warm chili in a pot on the stove over medium heat until heated through, stirring occasionally.

Prep Time: 15 minutes

Cook Time: 360 minutes

If you want to change up the usual hot chocolate, try Baked Hot Chocolate. It has a rich, creamy texture with a slightly crispy top. Great for cozy nights in or getting together in the winter.

Ingredients: 4 cups milk. 1/4 cup cocoa powder. 1/4 cup sugar. 1/4 cup chocolate chips. 1 teaspoon vanilla extract. Pinch of salt. Mini marshmallows for topping.

Instructions: Preheat oven to 350F 175C. In a saucepan, heat milk over medium heat until it starts to steam. Whisk in cocoa powder, sugar, chocolate chips, vanilla extract, and salt until smooth. Pour mixture into oven-safe mugs or cups. Bake for 15-20 minutes or until the top is slightly crispy. Carefully remove from the oven and let cool for a few minutes. Top with mini marshmallows and serve warm.

Prep Time: 10 minutes

Cook Time: 20 minutes

This easy beef stew in the crock pot is hearty and comforting, and it's great for a cozy meal on a cold day. The slow cooking lets the flavors blend together perfectly, making a beef stew that is both tasty and tender.

Ingredients: 2 lbs beef stew meat, cubed. 4 potatoes, diced. 4 carrots, sliced. 1 onion, chopped. 3 cloves garlic, minced. 2 cups beef broth. 1 can 14.5 oz diced tomatoes. 1/4 cup tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons all-purpose flour. 2 tablespoons water.

Instructions: Set the crock pot on low and add the beef, potatoes, carrots, onion, and garlic. Put tomato paste, thyme, rosemary, salt, and pepper in a separate bowl and mix them with beef broth. Cover and cook on low for eight hours. Add the vegetables and beef. Turn the heat to low and cook for 8 hours or high for 4 hours, until the vegetables are soft and the beef is cooked all the way through. Mix flour and water together in a small bowl until you get a slurry. Add to the stew to make the broth thicker. If you want, you can serve it hot with fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 240 minutes

This creamy, dairy-free sweet potato soup has hints of coconut and spices, making it perfect for a cozy meal on a cold day. It's smooth, tasty, and incredibly satisfying. This soup tastes great and is full of good things for you.

Ingredients: 2 large sweet potatoes, peeled and diced. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 4 cups vegetable broth. 1 14 oz can coconut milk. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander. Salt and pepper to taste. Optional toppings: chopped cilantro, coconut cream, pepitas.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the garlic and onion dices and saut until the onions are clear. Put in coconut milk, ground cumin, ground coriander, diced sweet potatoes, and vegetable broth. Bring to a boil, then lower the heat and let it cook for about 20 minutes, or until the sweet potatoes are soft. Pour the soup into a blender and blend it until it is smooth. Add pepper and salt to taste. If you want, you can serve it hot with chopped cilantro, a drizzle of coconut cream, and pepitas on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

This comforting chicken and noodles dish cooked in a slow cooker is the epitome of cozy home cooking. Tender chicken, flavorful vegetables, and hearty noodles come together in a creamy sauce that's sure to warm you up on chilly days.

Ingredients: 4 boneless, skinless chicken breasts. 1 can condensed cream of chicken soup. 1/2 cup chicken broth. 1/2 cup chopped onion. 1/2 cup sliced carrots. 1/2 cup sliced celery. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1/2 teaspoon dried rosemary. Salt and pepper to taste. 8 oz wide egg noodles. 1 cup frozen peas. 1/2 cup heavy cream.

Instructions: Put chicken breasts at the bottom of a slow cooker. Place onion, carrots, celery, garlic, thyme, rosemary, salt, and pepper in a bowl. Add chicken broth and cream of chicken soup. Mix well. Put the mix on top of the chicken. Put the lid on top and set the heat to low. Roast the chicken for 6 to 7 hours, or until the vegetables are soft. Follow the directions on the package to cook the egg noodles about 30 minutes before you serve them. Remove the water and set it aside. Remove the chicken from the crock pot and use forks to shred it. Put the chicken shreds back into the slow cooker. Add heavy cream, cooked egg noodles, and frozen peas and mix well. Put the lid on and cook for another 15 to 20 minutes, until everything is hot. If you need to, change the seasonings. Serve hot.

Prep Time: 15 minutes

Cook Time: 360 minutes