Grandma was right. Even science admits, though it still doesn't pinpoint precisely why; chicken soup is good for getting over a cold or illness. Well, I'm already pretty much over mine but R requested chicken noodle soup for dinner and from scratch is the only way I can oblige her. I have yet to find a canned soup that is okay for her. But that's okay, chicken soup is easy and fairly quick to throw together and homemade is better for you anyway. I actually do have some homemade chicken stock in the freezer, but this time I used a good storebought stock/broth that is on the okay list for allergens. Most of the time, I will have the ingredients for soups on hand though we tend to run out of carrots. Since the girls will eat a head of celery in one sitting if I let them, I buy it often and so almost always have that on hand. Chicken - freezer. Broth - freezer or pantry. Onions - on hand or dried minced in a pinch. Spices - on hand. Butter - always on hand, are you kidding? Ready to go. (I'd say this is around a 30 minute meal, but of course soup only gets better the longer it simmers.)
Updated to add our favorite chicken soup seasonings, turmeric for warmth and color, and bay leaf to add those supporting notes that range from a hint of balancing bitterness (the uegenol compound) to a round, tea-like quality. They both make it taste rich and long simmered and we wouldn't go without them!
Another way to make this soup even more convenient is to just drop in a few frozen chicken tenders with the broth. By the time the soup has simmered for 15 minutes, they are perfectly done and can be fished out and chopped quickly.