From Debbie Gift
- 1 gallon of water
- 1 ¼ pounds chicken
- 1 Tablespoon parsley
- ⅛ teaspoon garlic
- ⅓ teaspoon dried onion
- 2 celery stalks
- 2 carrots
- Black pepper
- ½ teaspoon salt
Directions:
Put it all in a pot and cook until the chicken is done and the celery is soft. If you have enough energy, chop everything into bite size pieces first.
This recipe would be just as effective in a slow cooker. Try 4 hours on high, or better 8+ on low, but make sure the chicken is cooked through.
I have a theory that everyone loves their own mom’s chicken soup recipe when feeling ill. This is true whether your mom opened a can of Campbell’s, or boiled up bone broth overnight and spiced it according to her own mom’s mom’s mom’s tradition.
The greatest thing about this one, is that you can make it by just tossing all the ingredients in a pot if you’re the sick one. No chopping needed.
