Late Tuesday afternoon. Fever 101.5. Brenda makes the soup. I eat it. Within hours, fever is down to 98.2--yikes!--it worked too good! So go easy on your dose. Here's the recipe:
- Put a whole chicken in a pot and cover it with water. Put in a spoonful each of course salt and poultry seasoning.
- Boil for 1 1/2 hours or until tender.
- Cool and debone the chicken.
- Add 1/2 of the chopped chicken back to the soup.
- Finely chop a large stalk of celery and a carrot and throw those in, too.
- Add 6 chicken bouillon cubes and can of fat-free chicken broth.
- Cook for 10-15 more minutes.
- Eat and be cured.
