There’s nothing quite like the Midwest weather. Somehow, we’ve skipped fall and have landed straight in winter! At least, it feels like it. And you know what that means Friends. It’s officially hearty food season. It’s time to pull out the large stockpot or crockpot and turn the heat down low for a flavorful meal while Alexa plays Let it Snow! If you’re in search of a new soup recipe, try this one from How Sweet Eats blog.

Cozy Chicken and Stars:


  • 3 tablespoons of unsalted butter
  • 1 sweet onion, diced
  • 3 carrots, peeled and diced
  • 2 celery sticks, diced
  • 3 garlic cloves, minced
  • kosher salt and pepper
  • 1/2 teaspoon of poultry seasoning
  • 1 1/2 cups cooked, shredded chicken
  • 7 to 8 cups chicken stock
  • 1 parmesan cheese rind
  • 1 cup uncooked stelline pasta, mini pasta stars
  • 1 tablespoon of freshly squeezed lemon juice
  • 3 tablespoons of fresh parsley, plus more for topping
  • parmesan cheese, for topping
  • lemon wedges, for spritzing


  • Heat the butter in a large stock pot over medium-low heat. Add in the onion, carrots, celery and garlic with a big pinch of salt and pepper – I’d say at least 1/2 teaspoon of salt and pepper to start. Cook, stirring occasionally, until the vegetables soften. Stir in the garlic cloves and poultry seasoning. Stir in the shredded chicken.
  • Add in 7 cups of chicken stock and the parmesan rind. Bring the mixture to a boil, then reduce it to a simmer. Stir in the star pasta. Cook uncovered, stirring occasionally, until the pasta is al dente, about 8 minutes.
  • Add in the lemon juice and fresh parsley. Taste the soup and if it needs more salt and pepper, add it. If the parmesan rind didn’t melt entirely, you can scoop it out at this point. You can also decide if you’d like to add the additional cup of chicken stock here – it depends on how hearty or how brothy you like your soup. The pasta will soak it up as it sits.
  • Serve immediately with a lemon wedge for sprinkling, parmesan cheese for topping and parsley sprinkled on top.
  • Note: If you want to prep this for meals ahead of time, or want to have it for leftovers, I suggest cooking the pasta separately as it will soak up most of the broth as it sits overnight. Combine the soup and pasta stars and reheat to enjoy!

French Bread

Whether you’re serving bread with the soup above, breaking bread with friends, or looking for an indoor activity for the cold months, we’ve got you covered with Life as a Strawberry’s simple recipe.  It promises to be both crispy and airy. The best part is it’s ready in less than 3 hours!

Other ways to try it: 

  • Slice and serve with garlic and herb-infused olive oil
  • Slice and serve with your favorite cheese spread
  • Slice, toast, and serve with toasted pistachios and a drizzle of honey
  • Slice, toast, and serve with a bruschetta topping
  • Slice and make a sandwich

Cabbage Soup

Cabbage is a versatile, cruciferous, and nutritious veggie that also happens to be in season. Searching for a way to prepare it? See the link below to check out how Kyla McKillip serves it up.

Cabbage Soup


  • 1 (16oz) Package Ground Turkey
  • 2 (14.5oz) Cans Diced Tomatoes – Basil, Garlic, & Oregano
  • 1 (14.5oz) Can Tomato Sauce
  • 1 (14.5oz) Can Both – Beef, Chicken, or Vegetable


  • Black Pepper, Garlic Salt, Red Pepper Flakes, & Minced Garlic

Optional Ingredients

  • 1 Package Shredded Parmesan, 1 Box Elbow Pasta

Healthy Modifications

  • Added fiber – Use Whole Grain Pasta
  • Extra protein – Use Protein Pasta
  • Low sodium -Use reduced sodium broth & salt-free seasonings
  • Vegetarian -Omit the turkey & use vegetable broth

Cooking Instructions

  • Wash and dice the carrots and onions (bite size) – set aside
  • Wash and roughly chop the cabbage – set aside
  • Over medium heat, cook the ground turkey until just lightly brown
    • While browning the turkey season with 1 tsp black pepper, 1 tbsp garlic salt, and a pinch of red pepper flakes
  • Add carrots, onion, and 1-2 tbsp of garlic to the bottom of the crockpot
  • Add the browned turkey into the crockpot
  • Add the chopped cabbage into the crockpot
  • Add in the can of broth first, then tomato sauce, and then both cans of diced tomatoes
  • Add 1-2 tbsp of Black Pepper & Garlic Salt
    • You can also add 1-2 tbsp of Italian Seasoning if you wish!
  • Set the Crockpot to Low and cook for 4-6 hours, or until the cabbage is tender to your preference
  • Once the cabbage is cooked down, stir in 1 box of elbow pasta & let it cook until al dente (approx. 30 minutes)
    • If your soup is too thick at this point, or there is not enough liquid for your preferred pasta, add additional broth of your preference (1/4 c. increments)
    • If your soup is thin at this point, skim ¼ c. of broth into a bowl, stir in ½ c. of flour, and add it back to the crockpot to thicken
      • You can also add cheese in to thicken as well!
  • Once the pasta is cooked to your liking, stir in a package of parmesan cheese (or cheese of your preference)
  • Serve & Enjoy!

 Note:  Recipe can be made on the stove over medium heat. Cooking time is approximately 1 hour 45 minutes depending on addition of noodles and preferred texture of cabbage.


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