Dear friend,
You have germs and more than usual. It isn’t that I don’t love you, it’s that I don’t love your germs and right now, you are chock full of them. No thank you, I do not want a hug. So I made this soup. It’s full of great vegetables like leeks and carrots, plus there’s some black-eyed peas, perfect for good luck on New Year’s Day. Maybe hum some of “My Lumps” while you sip on the hot broth.
I’m delivering it to you… in a hazmat suit. Again, it’s nothing personal, I mean, after all I’m bringing you soup… or at least telling you how to throw this together, because, my darling, I am not going near you. I’ve already used my sick days this year and my hazmat suit is at the dry cleaner’s.
Love,
Christine
(makes 6 sevings | takes anywhere from an hour to six, see directions)
Six cups of chicken broth
Two leeks (the white and light green parts) chopped
Three stalks of celery, chopped
Three carrots, peeeled and chopped
One can of black-eyed peas (or two)
One pound of chicken chopped into one inch pieces
1 T of oregano
1 tsp of red pepper flakes
two handfuls of chopped parsley (two T of dried parsley)
salt and pepper to taste
There are two ways to make this. You can either drop all of this goodness in a slow cooker on low and wait five-six hours. Or cook the chicken until lightly browned in olive oil. Set aside. Boil all the ingredients for 30-40 minutes, until everything is soft and tender and lets off a lovely aroma. Throw in salt and pepper as needed for taste. Add chicken until warm (this will keep it nice and juicy) about five minutes. Serve to sick friends.