“Chicken Soup for the Soul. Or Something.” an essay by Dan Miller

Today’s Guest Saturday post comes to us from Dan Miller of the DanMillerInPanama blog. I’m thinking Dan’s special recipe just might be in order today. Dan originally published this essay on September 6, 2013. Enjoy!


Chicken Soup for the Soul. Or Something.

Here’s my recipe for chicken soup. Unlike the Obama Administration’s foreign policies, it’s hearty and digestible.
A bit like them, the recipe requires a crock pot slow cooker.


A statement from Mrs. Chicken:
“Please! Eat more beef. Or pork. Or spinach. Anything else!”

Ingredients to serve four humans

Two large chicken breasts
Water, to cover it all, in a slow cooker; beyond that, everything depends on one’s taste.
Soy Sauce, about four tablespoons
Curry powder, about 2 generous tablespoons
Beef stock, 4 cubes or whatever
Old South West Seasoning, about two teaspoons
Cream of mushroom soup, either powdered or canned
Mushrooms, either fresh or from a can
Celery, two stalks chopped
One large carrot, sliced and chopped
Onion, about one fourth of a big one, sliced and chopped
Bell pepper, one, sliced and chopped
Pasta, as desired
One very sharp knife.


Set aside at least four shot glasses of rum or other adult beverage. Banish all thoughts of President Obama, Syria, Islamists, Congress and all other distressing matters.

If the chicken breasts are frozen, put them in the slow cooker with enough water to cover and thaw them. Remove the skins, cook separately if needed and give them to your dogs. Cook the chicken breasts until the meat is white.  The knife is very sharp, so drink a tot of rum to prevent (or to atone for) slicing your fingers. Remove the meat from the chicken bones, cut it into about one inch cubes and put that back in the slow cooker.

Add soy sauce and bring the slow cooker to a gentle boil.

Add everything else (except the knife) after ingesting the rest of the rum while slicing and dicing.

Let the whole mess simmer for several hours, pour some more rum and drink that while waiting for the soup to finish cooking.

Let the soup cool, put it into a container and stick that in the refrigerator to enjoy the next day. That allows the ingredients to get well acquainted. It really will taste better the next day.

Put the soup into bowls and place the bowls on the dinner table along with containers of sour cream and grated Parmesan cheese. To taste, add about three tablespoons of grated Parmesan cheese and a dollop or more of sour cream to each bowl.

Stir and eat.

N.B. Instead of chicken breasts, similar quantities of pork or beef will be equally yummy.


About Dan

I was graduated from Yale University in 1963 with a B.A. in economics and from the University of Virginia School of law, where I was the notes editor of the Virginia Law Review, in 1966. Following four years of active duty with the Army JAG Corps, with two tours in Korea, I entered private practice in Washington, D.C. specializing in communications law. I retired in 1996 to sail with my wife, Jeanie, on our sailboat Namaste to and in the Caribbean. In 2002, we settled in the Republic of Panama and live in a very rural area up in the mountains.

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