Creamy Chicken Chili

Use great northern beans for this Creamy Chicken Chili as they are a small, mild bean that soaks up the delicious chili flavors. For the fastest version, use canned beans and cook this chili on the stove, or use pressure-cooked dry beans, or start it in the slow cooker in the morning and enjoy a perfect dinner.

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Creamy Chicken Chili

To a large pot, heated to medium, add:

1 tsp oil

1/2 cup onion, finely diced

2 tsp garlic, minced

Sauté for 2 minutes. Add:

1 lb chicken, cut into 1/2” cubes

1 tsp dried oregano

1 tsp ground cumin

1 tsp ground coriander

1 tsp chili powder

1 tsp salt

1/2 tsp pepper

1/4 tsp cayenne pepper

Cook for 5 minutes, stirring regularly. Pour in:

4 cups chicken broth

2 (15 oz) cans great northern beans, drained and rinsed

1 (4 oz) can diced green chilies

1 (15 oz) can corn

Simmer for 30-90 minutes. Stir in:

4 oz cream cheese

1/4 cup heavy cream

Serve hot with tortilla chips, garnish with:

• Avocados, diced

• Tomatoes, diced

• Cheese, shredded

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Brenda’s tips:

• Serving size: 4-8 servings

• Substitute: instead of using canned beans, pressure cook 1 1/2 cups dry great northern beans (drained & rinsed)

• This recipe can be prepared in the slow cooker. Simply add all ingredients to a slow cooker, cook on High for 3 hours or Low for 6 hours.

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Window to B’s kitchen . . .

Ham Bone Soup

Anytime you serve a bone-in ham, you should plan to have Ham Bone Soup shortly thereafter. When the ham is carved, simply set aside the bone - it’s even better if there is a bit of ham still stuck to it - and that bone will become the base of this soup. Remember to refrigerate (or freeze) until it’s time to make the soup.

For the most economical soup, start with dry beans.

Ham Bone Soup

Step 1: Pressure dry beans

To the removable pot of a pressure cooker, add:

1 lb dry navy beans (or great northern)

~4 cups water

Put removable pot in pressure cooker and lock lid in place. Select the "Beans" cycle, adjusting time to “25” minutes. Once complete, allow the natural release for at least 5 minutes. Release remaining pressure (carefully).

Step 2: Wrap Bone (optional)

• Optional step. By wrapping the bone in cheesecloth all the flavor can permeate the broth to create an amazing soup, while simultaneously keeping the bones contained and easy to remove before serving.

Spread a 12” square piece of cheesecloth over a dinner plate and in the center, place:

Ham bone

Wrap the cheesecloth over and around the bone, being sure to encase the full bone in cheesecloth. Add another piece of cheesecloth if needed.

Step 3: Slow Cooker

To a slow cooker, add in order:

Ham bone, wrapped

1 cup apple juice

5 cups water

1 lb navy beans (pressure cooked, drained & rinsed)

4 Tbsp brown sugar

2 Tbsp molasses

1/4 cup onion, finely diced

1 tsp garlic, finely minced

1 tsp dry mustard

1/8 tsp red pepper flakes

2 tsp salt

~1/2 cup ham, chopped (optional)

Place lid on slow cooker. Cook on High for 3-5 hours or Low for 5-8 hours.

Step 4: Serve

Transfer bone bundle to a plate. Using kitchen shears, cut off the cheesecloth to expose the bone. Pull off any bits of ham and add ham back to the soup. Serve soup hot with fresh crusty bread.

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Brenda’s tips:

• Serving size: 8 servings

• Sub: canned beans for the dry beans if needed

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Window to B’s kitchen . . .

HOW TO: Turkey Bone Broth

Thanksgiving is a beautiful time where we remember, gather, celebrate, and eat! Turkey is a traditional favorite, and if you’re the one privileged to roast the big bird, Brenda recommends that you also make Turkey Bone Broth. You can use Turkey Bone Broth for these recipes:

• Turkey Broth Gravy

• Turkey Noodle Soup

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HOW TO: Turkey Bone Broth

Make Turkey Broth or Stock with the leftover carcass

*Turkey has been carved, leaving the stripped bones.

• Prepare a large stockpot or 8-qt pot by adding ~2-qt’s water

• Remove turkey skin and discard immediately

• All those bones and anything clinging to them go into the pot

• Sprinkle in some rosemary and thyme, add a clove or two of fresh garlic

• Cover and set to low and let it be for the next 12-24 hours

• Drain & strain

  • set up a mesh strainer over a 4-qt pot & pour the broth through the strainer

  • for refrigeration, transfer to quart jars

• Refrigerate for up to 1 week or use immediately

Prefer stock over broth? Throw some veggies or veggie scraps in the pot before cooking.

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Thanksgiving Dinner Bonus Tip

Keep the carved turkey hot in a slow cooker

This is the best Thanksgiving trick Brenda ever learned since it keeps the turkey hot without drying it out.

• The turkey just finished roasting = internal temp 165F

  • Insert instant-read thermometer in the thickest part of the breast or the innermost part of the thigh to test

• Remove turkey from oven and let rest, 10-30 minutes

• While waiting, prep a slow cooker, set to “warm” or “low” with about 1/2 cup broth or water added to the pot

• Drain & strain cooking broth from the cooked turkey (use for gravy)

  • set up a mesh strainer over a 4-qt pot & pour the broth through the strainer

• Carve turkey, placing beautiful slices directly in the warmed slow cooker

• The turkey will stay hot, without drying out, and can be transferred to a platter for Thanksgiving dinner

Creamy Chicken Soup

Sam, Brenda’s 2 year old son, loves to help his mom in the kitchen. She recently sent me a video of Sam making french toast all by himself. He also looooooves Brenda Cookies.

Vivian, Brenda’s 1 year old daughter, is the sweetest girl. Smiling, squawking, and on the move. She’s also a human vacuum for Brenda Food. She recently scooted her way across the floor to consume Brenda Cookie crumbs kindly left behind by Sam.

While they love all of Brenda’s cooking, this soup recipe is Vivian’s favorite. If it’s good enough for Vivian, it’s good enough for us all!

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Creamy Chicken Soup

In a large pot heated to medium, cook:

1 lb chicken, cut into 1/2" cubes

1 tsp oil 

Season lightly with:

Seasoned salt

Garlic powder

Brown and then let simmer, stirring regularly, for 5 min.

Remove chicken from pot, set aside.

In the same pot, heated to medium, saute:

1/4 cup onion, finely diced

1/2 cup celery, finely diced

1 tsp oil

Deglaze the pan with:

1/2 cup cold water, or broth 

Then add:

6-8 cups chicken broth

Bring to boil and add:

2 cups carrots, diced 1/4"

1/4 tsp garlic powder

1/4 tsp dried rosemary, crushed

1/2 tsp dried thyme, crushed

1/2 tsp dried parsley

3/4 tsp salt 

Cook 5 minutes on medium, then add:

6 oz pasta, ditalini recommended

Reduce heat to medium-low and cook, covered, for 15 minutes. 

While soup simmers:

In a non-stick skillet set to medium heat, make a roux:

3 T butter

3 T flour

Stir together until melted and bubbling, then whisk in:

1 cup milk

Continue to cook white sauce on medium heat until thickened, 2-4 minutes. 

Whisk white sauce into soup. 

Add: 

Cooked chicken

Immediately prior to serving, stir in:

1/2 cup frozen petite peas

Serve hot. 

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Brenda’s tips:

• Serving size: 4 servings

• Brenda usually uses bouillon + water in place of broth when making soup. 

• Brenda prefers to crush the dried thyme and rosemary using a small mortar & pestle, to enhance flavor. 

• Instead of mixing in the frozen peas, Brenda suggests pouring about 2T in each bowl and ladling the hot soup over the peas. This sufficiently heats the peas and enhances the individual textures.

Turkey Noodle Soup

Still have leftover turkey from Thanksgiving? Look no further! Make this delicious Turkey Noodle Soup to warm your soul.

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Turkey Noodle Soup

In a large soup pot, sauté:

1 tsp oil

1/2 cup onions, finely diced

1 clove garlic, minced

Then add:

6-8 cups turkey broth

1/2 tsp dried rosemary, crushed

1/4 tsp dried sage, ground

1 tsp salt

1/4 tsp pepper

Bring to boil, then add:

8 oz pasta

Cook until tender (7-12 minutes), stir in:

1-2 cups turkey, chopped

Serve hot.

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Brenda’s tips:

• Serving Size: 4 servings

• This is the best way to use leftover turkey.

• Always taste-test soup. Salt is a bit finicky in broth and sometimes more will be needed than the recipe suggests.

• Brenda often makes the noodles from scratch because that is the way her mother always made turkey noodle. Here is how.

• You can always make Turkey Bone Broth from your Thanksgiving turkey bones, or replace with chicken broth.

Homemade Soup Noodles

Homemade Soup Noodles

In a medium bowl, whisk together:

1 egg

2 Tbsp water

1/4 tsp salt

3/4 cup flour

Dough should be shaggy. Knead, sprinkle regularly with:

1 Tbsp flour, repeating, to total 1/4-1/2 cup

Once smooth, cover and let rest 15 minutes. On a lightly floured surface, roll out as large sheet, about 1/16”-1/8” thick. Cut 1/4” rows to form noodles. Or use a pasta machine for same results.

Drop into boiling broth, keeping noodles separated to prevent clumps that won’t cook. Stir periodically.

Noodles need to boil 8-12 minutes. 

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Brenda’s tips:

• Serving Size: 4 servings

• Brenda often made this with her mother and learned that fresh noodles require more careful care. She learned to have broth at a rolling boil and to drop the noodles in one by one. You may question if the first-in will be entirely cooked and the last-in will be raw? Practice, you’ll get an entire batch added in less than a minute, even adding individually.

Coconut Chicken Curry Soup

Brenda lives in cold country. For 4-6 MONTHS of the year she’s surrounded by snow-covered fields. In the summers temperatures peak in the low 80s. Contrast that to Texas where we have a slight chance of experiencing one frost each winter, and summer temperatures peak at 105.

Since Brenda’s winter is three times as long as the winter I experience she’s become a master of creating hearty curries and soups. This is one of her favorites. You can view the original recipe and learn how to make this recipe in the slow cooker by clicking the links below:

Coconut Chicken Curry

Coconut Chicken Curry in a Slow Cooker

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Coconut Chicken Curry Soup

Heat a large pot to medium, add:

1 Tbsp oil

1/3 cup onion, finely chopped

Saute, then add:

2 cloves garlic, minced

1 jalapeno pepper, minced

2 Tbsp curry powder

1/2 tsp ground ginger

1/8 tsp red pepper flakes

1/2 tsp salt

Continue to cook 1-2 minutes, add:

1 lb chicken breast, cut into 1/2" cubes

Brown chicken, cooking about 5 minutes, then add:

1 can (15 oz) diced tomatoes

1 can (8 oz) tomato sauce

1 tsp lime juice

1 tsp lemon juice

1 tsp cilantro, sliced

1/4 tsp pepper

2 tsp sugar

2 carrots, peeled and sliced 1/8"

1 can (15 oz) coconut milk

4 cups chicken broth

6-8 oz rice noodles

Cover and bring to low boil. Reduce heat to medium-low and continue to simmer 15 minutes. Serve hot.

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Brenda’s Tips:

• Serving Size: 4

• Brenda adds whatever veggies are in season or in her freezer. Sometimes it's cubed summer squash, sometimes it's frozen beans. sometimes it's fresh garden peas. Brenda really enjoys vegetables and works to incorporate in every dinner.

• Spice level can always be adjusted, so add or subtract jalapenos and red pepper flakes to taste.

Coconut Chicken Curry

Brenda lives in cold country. For 4-6 MONTHS of the year she’s surrounded by snow-covered fields. In the summers temperatures peak in the low 80s. Contrast that to Texas where we have a slight chance of experiencing one frost each winter, and summer temperatures peak at 105.

Since Brenda’s winter is three times as long as the winter I experience she’s become a master of creating hearty curries and soups. This is one of her favorites. You can learn how to make this recipe in the slow cooker and how to turn it into a soup by clicking the links below:

Coconut Chicken Curry in a Slow Cooker

Coconut Chicken Curry Soup

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Coconut Chicken Curry

Heat a large pot to medium, add:

1 Tbsp oil

1/3 cup onion, finely chopped

Saute, then add:

2 cloves garlic, minced

1 jalapeno pepper, minced

2 Tbsp curry powder

1/2 tsp ground ginger

1/8 tsp red pepper flakes

1/2 tsp salt

Continue to cook 1-2 minutes, add:

1 lb chicken breast, cut into 1/2" cubes

Brown chicken, cooking about 5 minutes, then add:

1 can (15 oz) diced tomatoes

1 can (8 oz) tomato sauce

1 tsp lime juice

1 tsp lemon juice

1 tsp cilantro, sliced

1/4 tsp pepper

2 tsp sugar

2 carrots, peeled and sliced 1/8"

1 can (15 oz) coconut milk

Cover and bring to low boil. Reduce heat to medium-low and continue to simmer 15 minutes. Serve hot with rice.

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Brenda’s Tips:

• Serving Size: 4

• Brenda adds whatever veggies are in season or in her freezer. Sometimes it's cubed summer squash, sometimes it's frozen beans. sometimes it's fresh garden peas. Brenda really enjoys vegetables and works to incorporate in every dinner.

• Spice level can always be adjusted, so add or subtract jalapenos and red pepper flakes to taste.

Coconut Chicken Curry in a Slow Cooker

Brenda lives in Cold Country. For 4-6 MONTHS of the year she’s surrounded by snow-covered fields. In the summers temperatures peak in the low 80s. Contrast that to Texas where we have a slight chance of experiencing one frost each winter, and summer temperatures peak at 105.

Since Brenda’s winter is three times as long as the winter I experience she’s become a master of creating hearty curries and soups. This is one of her favorites. You can view the original recipe and learn how to turn it into a soup by clicking the links below:

Coconut Chicken Curry

Coconut Chicken Curry Soup

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Coconut Chicken Curry in a Slow Cooker

To a slow cooker add in this order:

1 lb chicken breast, cut into 1/2" cubes

2 Tbsp curry powder

1/2 tsp ground ginger

1/8 tsp red pepper flakes

1/2 tsp salt

1/3 cup onion, finely chopped

2 cloves garlic, minced

1 jalapeno pepper, minced

1 can (15 oz) diced tomatoes

1 can (8 oz) tomato sauce

1 tsp lime juice

1 tsp lemon juice

1 tsp cilantro, sliced

1/4 tsp pepper

2 tsp sugar

2 carrots, peeled and sliced 1/8"

1 can (15 oz) coconut milk

Cook on high for 2-3 hours or low for 6-8 hours. Serve over rice.

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Brenda’s Tips:

• Serving Size: 4

• Brenda adds whatever veggies are in season or in her freezer. Sometimes it's cubed summer squash, sometimes it's frozen beans. sometimes it's fresh garden peas. Brenda really enjoys vegetables and works to incorporate in every dinner.

• Spice level can always be adjusted, so add or subtract jalapenos and red pepper flakes to taste.