January in North Carolina has us winter wusses all out of sorts.  Yes our average high is in the 50s, but that’s downright freezing for an Inner Banker.  

Oriental Chowder Cookoff On the winteriest days when you just can’t shake that Northern chill, it’s always nice to return home to classic kitchen comforts.  

This time of year we find ourselves retreating to the kitchen where we dust off the pots (soup-crock-dutch) and whip up recipes that warm you to your core and make you crave the simplicity of the season.

For those of you that have a love of cooking, or those of you that have a love of eating… or likely both… here are some go-to recipes from a few of our resident chefs:

Chicken Noodle Soup a la Heather (& Carver)

The Cure for Covid Chicken Noodle Soup

  • 2lbs cooked chicken
  • 1 large can of cream of chicken
  • 1 32 oz container of chicken stock
  • 1 small bag of frozen mixed veggies
  • 1 bag of large egg noodles
  • Onion powder
  • Garlic powder
  • Salt/Pepper to taste
  • Cayenne pepper

Step 1In a large pot bring your chicken stock and cream of chicken to a boil.

Step 2Coarsely chop the chicken.

Step 3Add the frozen mixed veggies and seasonings to the pot. Allow to boil for about 30 minutes

Step 4Add the chopped chicken and egg noodles and boil until noodles are done and soup is thickened.

Chef tip: use a rotisserie chicken, it cuts the cooking time in half and the chicken breaks for a nicer texture

Tortellini Soup a la Connie

Italian Sausage Soup with Tortellini

  • 1 pound sweet Italian sausage, casings removed
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 5 cups beef broth
  • ½ cup water 
  • ½ cup red wine
  • 4 large tomatoes – peeled, seeded and chopped (canned will also work)
  • 1 cup thinly sliced carrots
  • ½ tablespoon packed fresh basil leaves
  • ½ teaspoon dried oregano
  • 1 (8 ounce) can tomato sauce 
  • 1 ½ cups sliced zucchini
  • 8 ounces fresh tortellini pasta
  • 3 tablespoons chopped fresh parsley

Step 1In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.

Step 2Sauté onions and garlic in drippings. 

Step 3Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil then reduce heat; simmer uncovered for 30 minutes.

Step 4Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. 

Step 5Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

Chef tip: crusty bread and salad makes it a meal!

tortellini soup

Corn Chowder a la Rose

Corn, Sausage, and Bell Pepper Chowder

  • 2 tbsp butter 
  • ¼ tsp pepper
  • 1 ½ C chopped onion 
  • 1 red bell pepper and ½ green bell pepper chopped
  • 3 C frozen corn, thawed
  • 1 roll Jimmy Dean hot sausage cooked
  • 1 ½ tsp chopped garlic 
  • 1 C milk
  • 2 cans chicken broth 
  • ½ pint whipping cream
  • ¼ tsp ground cumin
  • 1 lb red-skinned potatoes, diced

Step 1Melt butter in Dutch oven over medium heat and sauté onion, both bell peppers, and garlic until tender, about 15 minutes. 

Step 2Add broth potatoes, pepper, and cumin and bring to a boil. 

Step 3Reduce heat and simmer about 30 minutes, until potatoes are tender.

Step 4Add corn, sausage, milk, and cream, and simmer another 20 minutes. 

Chef tip: serve on a cold night with warm bread

Crowd Pleaser Chili a la Becca

Chili for When it’s Chilly

  • 2lbs ground beef or ground venison, browned
  • 1 28oz can of crushed tomatoes
  • 2 cans of beans (chili or black beans or one of each)
  • 1 can of corn or ½ bag of frozen corn
  • 1 can dark beer
  • Seasoning: 1 pack of chili seasoning or a lot of chili powder, cumin and garlic powder
  • Toppings: sour cream, shredded cheddar, tortilla chips

Step 1 (the only step) Put all of the ingredients in the crock pot (except the toppings of course) and cook on high for 2 hours or on low for 4 hours.  

chili recipe

Chef tip: you can brown the meat in the crock pot before adding the other ingredients… or you can use a regular pot for everything if you’re short on time.

Another chef tip: leftover chili?  Add cream cheese, shredded cheddar and 2 pieces of American cheese and microwave until melted.  Stir and VIOLA, chili cheese dip!

Double Header Soups a la Michelle (& sous chefs Jack and Drake)

Creamy Chicken Soup

  • 1/2 medium onion, chopped
  • 3/4 cup butter
  • 3/4 cup flour
  • 2 cups milk
  • 6 cups water
  • 8 pkgs instant chicken broth or bouillon cubes
  • 2 cups cooked chicken, chopped
  • 1 dash pepper

Step 1Melt butter in a soup pot. Cook onion until clear, not bown.

Step 2Blend in flour, stir in milk. Stir in water, add broth packets. 

Step 3Cook, stirring constantly, until mixture comes to a boil. Reduce heat. 

Step 4Add chicken and pepper and return to a boil and simmer for 5 minutes, stirring constantly. Serve immediately. 

creamy chicken soup

Tortilla Soup

  • 4 cups COOKED shredded or chopped chicken (rotisserie works great!)Jack and Drake in the kitchen
  • 42 oz chicken broth
  • 14 1/2 oz canned diced tomatoes undrained
  • 1/2 cup onion chopped
  • 1/4 cup red pepper chopped
  • 2 cups corn frozen
  • 1 can black beans DRAINED
  • avocado sliced
  • Mexican cheese shredded
  • tortilla chips or strips

Step 1Sauté onions

Step 2Add these ingredients to a 4 quart Dutch oven: chicken, tomatoes, red pepper, corn, black beans, and chicken broth.

Step 3Bring to a boil, cover and simmer for 20 minutes. 

Step 4Fill individual bowls with soup. Sprinkle with cheese, add avocado, sour cream, and tortilla chips. 

Chef tip: make your life easy and use frozen veggies!

Pot Roast a la Ellen

Red Wine Pot Roast with Porcini

  • 1 cup low-salt chicken broth or beef broth
  • 1/2 ounce dried porcini mushrooms
  • 1 4-pound boneless beef chuck roast, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, coarsely chopped
  • 2 celery stalks with some leaves, cut into 1/2-inch-thick slices
  • 3 garlic cloves, smashed
  • 1 tablespoon chopped fresh marjoram plus sprigs for garnish
  • 1 28-ounce can whole peeled tomatoes, drained
  • 1 cup dry red wine

Step 1Preheat oven to 300°F. Bring broth to simmer in saucepan. Remove from heat; add mushrooms, cover, and let stand until soft, about 15 minutes. Using slotted spoon, transfer mushrooms to cutting board. Chop coarsely. Reserve mushrooms and broth separately.

Step 2Sprinkle beef with salt and pepper. Heat oil in heavy large ovenproof pot over medium-high heat. Add beef and cook until brown on all sides, about 15 minutes total. Transfer beef to large plate. 

Step 3Pour off all but 1 tablespoon drippings from pot. Place pot over medium heat. Add onion and celery. Sprinkle with salt and pepper and sauté until beginning to brown, about 8 minutes. 

Step 4Add garlic, chopped marjoram, and reserved porcini mushrooms; sauté 1 minute. Using hands, crush tomatoes, 1 at a time, into pot. Cook 3 minutes, stirring frequently and scraping up browned bits from bottom of pot. 

Step 5Add wine; boil 5 minutes. Add reserved mushroom broth, leaving any sediment behind. Boil another 5 minutes.

Step 6Return beef and any accumulated juices to pot. Cover; transfer to oven. Cook 1 1/2 hours. Turn beef and continue cooking until tender, about 1 1/2 hours longer. 

Step 7Transfer beef to cutting board; tent with foil. Spoon fat from surface of juices in pot. Bring juices to boil; cook until liquid is reduced to 4 cups, about 7 minutes. Season with salt and pepper.

Step 8Cut beef into 1/2-inch-thick slices. Transfer to platter. Spoon juices over, garnish with marjoram sprigs, and serve.

Chef tip: This can be made a few days ahead. Cool slightly after step 6, refrigerate uncovered until chilled, cover and keep refrigerated until you’re ready to heat and serve.

Ellen's pot roast

Another winter winner from Heather

The Harrison Version of Zuppa

  • 32 oz chicken stockzuppa recipe
  • 1 cup heavy cream
  • 5-6 russet potatoes
  • 1 pound ground Italian sausage
  • A bundle of fresh kale
  • Salt and pepper
  • Garlic

Step 1Brown the sausage, discard the grease, set aside

Step 2In the same pot bring chicken stock to a boil.

Step 3Slice potatoes about ¼ inch thick slices and put them in the stock until done.  Reduce heat to simmer.

Step 4Add the coarsely chopped kale (we prefer larger pieces of kale), then the sausage and last the heavy cream.

Step 5Simmer until kale has cooked down but still has a bite to it and season to taste

Chef tip: don’t overcook the Kale, a little crunch makes it better for reheating the next day

Eating Good in the Neighborhood

Okay, now that you’re full and you’ve warmed your bones, you’re ready to take on the season.

Many thanks to the chefs for sharing their family favorites! 

We’re always looking for new recipes… if you’d like to share, email frontdesk@arlingtonplace.com.

We’ll meet you in the kitchen… or at the dinner table!  

Julie using the amazing kitchen space at the 35 North cottage to prep our birthday dinner.
Arlington Place blog author Becca Lang. Story by Becca Lang

Hey there, I’m Becca. I live and work in Arlington Place with my husband Blair and kids Evie (13) and Keegan (10)... oh and our fur babies Gus (14) and Hank (4). We’re lucky to live in such a unique place and do our best to make the most of what our little slice of heaven has to offer.