We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
We learned how to make it right from Jewish friends. Mrs. BD has had the bug that's going around - stiff neck, headache, muscle cramps, general weakness, so I made a batch for her. No, it's not meningitis.
Quick and easy. I lightly sautee a pile of chopped onions, celery, and garlic in some olive oil and butter. I chop a few carrots, skin on. Throw them in the big crock pot. I lightly brown a few chicken legs and thighs, and throw them in, and cover with water. I toss in a bunch of herbs - bay leaf, thyme, a little rosemary, maybe tarragon, and a large pile of chopped parsley. Lots of salt and pepper.
I put the crock thing on high for 5 or 6 hours. It can't go wrong, and it is good medicine for whatever ails ya.
The good thing about soup is that it is difficult to make a bad one. Throw things in the pot and let them go. I use a pressure cooker, which is a lot faster than a crockpot or an ordinary pot.
In a trip to South America, where the rice and beans at cheapo restaurants got tiresome, I never tired of the soups provided at the same places. An additional advantage of soups in that setting was that you were getting liquids that were safe to drink. Which is also how I started drinking coffee.
The best eastern European Jewish penicillin is made with the addition of dill, either fresh or dried, also the old bubbes and zeides made it with a whole chicken including the feet. Sometimes the chicken had internal eggs that hadn't fully formed yet and these too were a welcome addition.
There is a school of thought in nutrition now that acknowledges the value of collagen in the broth which is from the bones, cartilage and the feet of the chicken carcass.