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Classic Chicken Soup

A comforting and nourishing soup that's perfect for chilly days.

• 1 whole chicken, cut into pieces
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 8 cups chicken broth
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. In a large pot, combine chicken, carrots, celery, onion, garlic, chicken broth, bay leaf, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer for 1 to 1.5 hours, until chicken is cooked through and vegetables are tender.
3. Remove chicken from pot and shred meat. Return shredded chicken to the pot.
4. Adjust seasoning if necessary. Serve ho/ol>

Blueberry Muffins

Delicious muffins bursting with juicy blueberries.

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tabbeaten
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 400°F (200°C). Grease muffin cups or line with muffin liners.
2. In a large bowl, mix together flour, sugar, baking powder, and salt.
3. In another bowl, combine milk, vegetable oil, and egg. Pour wet ingredients into dry ingredients and stir until just moistened. Fold in blueberries.
4. Fill muffin cups 2/3 full with batter.
5. Bake for 20 to 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
6. Cool in pan for 5 minutes, then remove muffins from pan and cool on wire rack.