Episode #2: When Surrender Feels Impossible

Through the story of rebranding after a summer of prayer, this episode explores the difficulty of letting go of control, and the joy that comes when we finally release everything into God’s hands.

I’ll also share a comforting recipe for Creamy Chicken and Red Cabbage Soup, perfect for when you need a little comfort in a bowl.

Takeaways

• Surrender often feels painful when clinging to the familiar.

• Resistance to God's leading can create internal struggle.

• Surrender is a daily practice, not a one-time event.

• Transformation requires letting go of old identities.

• Naming fears can lead to breakthroughs in surrender.

• Surrounding surrender with scripture provides strength.

• Small acts of release build trust in the process.

• Surrender refines rather than silences our gifts.

• God's plan for us is better than our own understanding.

• Surrender is an invitation to be remade and grow.

Reflection Prompts:

1. What is one area of your life where you’re struggling to fully surrender to God right now?

2. Read Matthew 16:24–25. How does this passage challenge or comfort you in your struggle?

3. Think about a time when you resisted surrender but later saw the fruit of letting go. How did God meet you there?

4. Write a prayer of release, asking God to help you loosen your grip on what you’re trying to control.

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Creamy Chicken + Red Cabbage Soup

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 medium white onion, diced (about 1½ cups)

• 3 ribs celery, diced (about 1 cup)

• 4 cloves garlic, minced

• 1 tablespoon ketchup

• 3 heaping tablespoons all-purpose flour (for thickening)

• 6 cups chicken stock

• 2 cups heavy cream

• 1½ pounds boneless, skinless chicken breasts

• 3½ cups thinly sliced red cabbage

• One 7-ounce can diced tomatoes, drained

• 1 cup grated Parmesan cheese, plus extra for garnish

Instructions

• In a large pot, warm the olive oil over medium heat. Add the onion and celery; sauté until softened, about 5 minutes. Stir in the garlic and cook for another 1 minute until fragrant.

• Add the ketchup and flour; stir to coat the vegetables and form a roux. Cook for 1–2 minutes, stirring continuously to avoid burning.

• Gradually whisk in the chicken stock until smooth and there are no lumps. Bring the mixture to a gentle simmer.

• Add the chicken breasts to the pot. Simmer until cooked through and tender, about 15–20 minutes. Remove the breasts, shred or chop them into bite-size pieces, and return them to the pot.

• Stir in the red cabbage and drain-and-add the diced tomatoes. Simmer for another 5–7 minutes until the cabbage softens but still holds texture.

• Lower the heat; stir in the heavy cream and Parmesan cheese. Heat gently until the soup is rich and creamy—do not boil.

• Ladle into bowls and top with additional grated Parmesan if desired.

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Hi, I’m Regina, the voice behind The Faithful Feast. I'm also a writer, and catering business owner. I live in the Buckeye State with my wonderful family, where our weekends are often filled with football games and faith-filled conversations. I’m passionate about encouraging women to notice God’s goodness in everyday life, especially over a cozy cup of tea. Whether I’m sharing a soul-warming recipe or writing words that encourage you, my heart is to inspire you to find joy and purpose right where you are.