Sometimes a little comfort food can go a long way.

2020 was a year like no other, but there is light at the end of the tunnel.

As we begin this new year, let’s take what we have learned and how we have grown and build upon it. Although there is still a long road we must travel together, let’s take some time to stir up some joy with those around you. A bit of comfort can go a long way.

With wishes for a 2021 that is filled with more light each and every day.

Chicken or Turkey Noodle Soup


8 oz. pasta noodles of your choice
4 Tbsp unsalted butter
½ cup onion, diced
2 celery stalks, diced
3 carrots, diced
½ tsp kosher salt
¼ tsp ground white pepper
8 cups chicken broth or homemade stock
4 cups shredded cooked chicken or turkey breast
1 Tbsp fresh parsley, chopped


In a large soup pot melt butter over medium heat.
Add onion and sauté until softened.
Add celery and carrots and cook until soft and tender. Add chicken broth or homemade stock, salt and pepper.
Add noodles, simmer until cooked thoroughly, about 5-8 minutes.
Add chicken and simmer for 15 minutes.
Sprinkle with parsley.
Serve with oven fresh sourdough bread.

Noodle soup graphic

Sunday Pot Roast


1 – 5 lb. chuck roast
3 Tbsp olive oil
1 Tbsp kosher salt
1 Tbsp freshly ground black pepper
4 large russet potatoes, peeled and cut into 2” chunks
1 white onion, halved
8 carrots, cut into 2-3” chunks
2 garlic cloves, minced
2 cups beef broth
¼ cup Worcestershire sauce
4 thyme sprigs


Preheat oven to 300°F.
Rub roast with olive oil and sprinkle it evenly with salt and pepper.
In a large Dutch oven, over medium heat, sear the roast until browned on all sides, 6-8 minutes on each side.
Add the potatoes, carrots, onion, garlic, beef broth, Worcestershire sauce and thyme to the pot.
Cover and transfer to oven. Roast until meat falls apart and the vegetables are fork tender, about 4 hours.
Serve pot roast hot with vegetables.

Pot roast graphic

White Chicken Chili


1 lb. Great northern beans, rinsed
6+ cups chicken broth, low sodium
1 onion, chopped
1 Tbsp olive oil
6 – 8 garlic cloves, minced
4 oz. can diced chilies
2 – 3 tsp cumin
2 tsp oregano
1 tsp cayenne
4 cups cooked chicken, shredded
1 cup sour cream
3 cups Monterey Jack cheese


Combine beans and broth in a stock pot. Simmer 2-3 hours, covered.
Sauté onion in olive oil.
Add onion, garlic, chilies, cumin, oregano, cayenne and chicken to stock pot.
Simmer 30 minutes.
Add sour cream and Monterey Jack cheese. Heat until melted.

Can be frozen BEFORE adding sour cream and Monterey Jack cheese.

White chili chicken graphic