Coincidentally I’m making 2 gallons of home made chicken stock as I type. Carrots, celery, onion, and a handful of peppercorns tossed in just to round out the flavors.
After a long slow simmer it goes into the canner.
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It’s the go to in my family when sick, and sometimes they request it just cuz they love it! Boil whole chicken, half water, half stock, with fresh ground pepper, plenty of minced garlic, quarter onion diced, thyme, and some cumin. Remove chicken from bone back into the broth, add some diced creamer potatoes and carrots, finish with extra broad no yolk egg noodles. Kinda more like a stew than a soup. Cures what ails ya.