Celebrating the Seasons

Super Bowls

January's big sporting event is the Super Bowl. These easy-to-prepare meals in a bowl will feed a crowd, and allow you to enjoy the game too.

Rebecca's Chicken Noodle Soup


1whole cooked rotisserie chicken, or 1 whole raw chicken
8-10 medium carrots (half used for flavoring broth)
8 stalks celery (half used for flavoring broth)
1 large yellow onion, quartered
2 bay leaves
5 sprigs fresh thyme
1 bag wide egg noodles or Reams frozen egg noodles
1 bag frozen corn (about 2 cups)
salt and pepper to taste
(chicken bouillon to taste if desired)

Place chicken in large pot and cover with water. (If using rotisserie chicken, remove band or string that holds chicken legs together.) Add 4 carrots (cut into 2-inch chunks), 4 stalks celery (broken in thirds), onion, bay leaves, and thyme. Bring to a boil. Reduce heat and allow to boil gently for 30 minutes (one hour for a raw chicken) or longer — the longer the better. Remove from heat and let cool. Can be refrigerated overnight.

Once cool, skim off the fat, remove the chicken, and strain the broth. Pour the strained broth back into the stockpot. Remove the skin from the chicken and separate the meat from the bones. Discard bones, skin, and vegetables. Set aside.

Add 4-6 carrots (cut into bite-sized pieces), and 4 celery stalks (cut into bite-sized pieces) to broth and bring to a boil. Add frozen corn and return to a boil. Add noodles and cook until vegetables and noodles reach desired softness, 5 to 8 minutes (depending on the size of the noodles). Salt and pepper to taste. Add chicken bouillon for more intense chicken flavor, if desired.

Venison Chili

You could use ground beef for this recipe, but the earthy flavor of venison really gives this chili a robust flavor. (Most folks won't be able to tell it's venison.)


2tablespoons olive oil
1 pound ground venison or ground beef
3-4 cloves garlic, minced (approxmiately 2 tablespoons
1 medium onion, finely chopped
3 tablespoons dry red wine
2 tablespoons sherry or red wine vinegar
2 teaspoons chili powder
1 tablespoon ground cumin
2 1/2 teaspoons oregano
1 teaspoons ground coriander
3 chipotle chilies in adobo sauce, minced (these are hot!)
1 can fnijoles beans, rinsed and drained
1 can black beans, rinsed and drained
2 cans chili beans, rinsed and drained
2 cans low sodium chicken broth
2 14.5 ounce cans tomatoes, diced
1 large can tomato juice (about 64 ounces)


Sour cream
Cheddar cheese
Finely chopped cilantro

In a large pot, heat olive oil on medium. Add ground venison or beef, garlic, and onion. Cook until meat is no longer pink. Add all other ingredients and bring to a boil. Reduce heat and simmer for 30 to 60 minutes. Ladle into individual bowls and garnish with sour cream, cheese, cilantro, and a quick squeeze of lime juice.

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