I got a phone call from my close friend yesterday, she said that she had an excruciating stomachache and asked me some advice. I was worried when I realized the uneasy tone of her voice. I was at work, so couldn’t do anything for her. Then her husband took her to hospital. A doctor examined her and it wasn’t her stomach, but her appendicitis. The doctor told her that she should have an operation for her appendicitis. Once she called and told these, we went there. We were all stunned by this unexpected operation. I learnt that we shouldn’t ignore if we have such complaints, and consult a doctor as soon as possible.
Doctors say that apendicitis doean’t have any function in our body, so why do we have it? I heard a lot of cases like we had yesterday. You go to hospital for your stomachache, but they say that it’s appendicitis, and you should immediately have an operation for it. It’s definitely bothersome, I wish noone experiences it.
Her operation was successful, and she was discharged today. Fortunately she’s better now, and having a rest at home. We visited her this evening and I cooked a chicken soup for her. She couldn’t eat enough as she still have some pain. But she said it’s definitely a soup for patients. I generally make this soup if one of us have a cold, and we always see its positive effects. I hope my friend recovers soon.
• 3 chicken pieces (with bone is preferred)
• A handful of chickpeas, soaked overnight or boiled
• 1 cup milk
• 3 cups chicken stock
• 1 tbsp flour
• 2 tbsp cream
• A few leaves parsley
• 1 lemon
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp butter
Boil the chicken pieces in a pot. The pieces should have bones, it’s very importat as the food value of chicken bone is higher and so curative when boiled.
When it boils, and the chicken cooks, seperate the bones and shred the chicken pieces. We’ll use this chicken stock, so do not throw it away.
Melt the butter in a pot. Pour 3 cups chicken stock (the one you boil the chicken) into the pot. Add chickpeas into it. Bring it to boil.
Mix milk and flour very well in a bowl and pour it little by little into the boiling chicken stock. Stir occasionally.Then add the shredded chicken pieces, parsley leaves. Parsley gives a hearty flavor to this soup, so it’s so important. Squeeze a lemon into the soup, sprinkle salt and black pepper. Stir them well. When it boils for about 10 minutes, pour the cream into it and stir for the last time. Take it from heat and serve hot. I love it sour, so I always squeeze extra lemon into my bowl. If you have a cold, do the same.