I was talking to a sick friend about chicken soup and his comment was:
‘East Coast chicken soup > West Coast chicken soup.’
I couldn’t let that slide, and inquired politely how many squirrels and raccoons he used in his Southern Chicken Soup. Before we devolved into the Nerd Blue Collar Comedy Tour, I offered him my Oregon Chicken Soup recipe. He loved it, and I’m passing it along for anyone else who wants to cook like a real Oregonian:
Oregon Chicken Soup
- Bake chicken in pans at 350 degrees F for 20 min or until cooked
- Attend yoga class; achieve downward dog position while growing man bun
- Prepare celery, onion, carrot and garlic while chicken is cooking
- Tell your friends about the ‘artisinal soup’ you’re making on Facebook; bonus points if you live-Tweet it
- Saute garlic, onions, carrots, and celery in olive oil until onions are translucent
- Buy bulger from health food, even though you have no idea what bulger is
- Add water, salt, pepper, bay leaves and kale
- Refuse to admit you hate kale to avoid being shunned by your neighbors
- Bring to a boil then reduce to med-high heat and simmer for 20 minute
- Publish another long political screed to Medium
- Add chicken and simmer for another 20 minutes.
- Drink locally-sourced Cabernet from Humboldt County while you wait for your Subaru to be serviced
- Add cooked egg noodles before serving, keep egg noodles seperate so they don’t get mushy
- Mock your friend for wearing toe-shoe Vibrams while you wear a pair of Realtree camo Crocs