Chickenless Soup for the Cold

by on January 2, 2007
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Chickenless SoupIf I were a superstitious person, I’d be worried. I’ve had black-eyed peas every New Year’s Day that I can remember, until yesterday. I started the new year off with a cold so bad that everything tastes horrible. Though I had planned to cook a new black-eyed pea dish, I realized that I had absolutely no appetite for it and no loved ones around to serve it to (home alone on New Year’s Day—strike two against 2007).

So, I decided to risk having an unlucky year and skipped the traditional black-eyed peas. When I woke up this morning, my website server, including this blog, was down, along with my email. Strike three! Coincidence? Of course. But I’ll admit to feeling a momentary panic that I should have at least eaten a few black-eyed peas out of a can to appease the new year gods. I can deal with a cold, but take away my email and I’m just helpless.

Necessary supplies for treating a cold: hot tea, a blanket, a recliner, and a TV. And, of course, chickenless soup. I made myself a pot of it for lunch and already I’m feeling…well, not any better but at least not worse. It’s nice and warming and, usually, delicious. But you see I’ve got this nasty cold….

Chickenless Soup

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{ 7 comments… read them below or add one }

1 miry December 14, 2011 at 8:17 pm

I’ve been meaning to make this for a while and finally did yesterday. What a fantastic soup, perfect for cold weather.


2 AMY April 27, 2012 at 12:57 pm

Perfect… I am making this for my kids this afternoon. I am thinking of making long thin strips out of the extra firm tofu which will look like “noodles.” Then I don’t have to explain about tofu to them just yet. 🙂 (they are only 5 and 7)
Thanks for the awesome recipe!


3 Heather Kulaga January 5, 2013 at 11:01 am

I’m making this tonight! How many servings would this recipe provide? Thank you!


4 Susan Voisin January 5, 2013 at 11:05 am

I would call it 6 servings, though you may get more depending on the size of your bowls.


5 Heather Kulaga January 5, 2013 at 4:45 pm

It was very good, we’ll make it again – served my family of 5 🙂


6 Marian Gleason January 29, 2013 at 3:27 pm

Still hacking here in Sacramento, Susan, so when Engine 2 posted this recipe onFB I had to drag myself out of bed and make it for Bill and me…thank you for it! (Btw, no tofu of any kind on hand so I opted for the garbanzos…) Full report onYUMBO-ness after we eat it. 🙂


7 Dick D. January 30, 2015 at 5:51 am


I bet what you mean by dried tofu is yuba

It is not tofu, but is made from soy milk. Why it is packaged as dried bean curd, I don’t know.

From the wiki site: “During the boiling of soy milk, in an open shallow pan, a film or skin forms on the liquid surface. The films are collected and dried into yellowish sheets known as tofu skin. [or yuba]”



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