My hat is off to my mom, who at 88 volunteers making soup for sick people. She packs it up in pint sized plastic containers and her synagogue collects the soup and distributes it.
Often I crave chicken soup but just don't feel like going to all the trouble of boning the bird and skimming the fat, etc. Her recipe makes it super fast and easy - and really, very good.
Chop plenty of carrot, celery - including leaves, onion and garlic. Simmer for about 20 minutes in water to which you've added Better Than Bullion chicken base to taste. Meanwhile, using a scissors, remove the fat from boneless skinless chicken thighs (Trader Joe's frozen in the bag are excellent - you just take what you need and re-seal the bag). Cut the meat into 1/2" dice. When the veg. are done, raise the temp to a rolling boil, add the meat, stir, cover and turn off the heat completely - leave it covered for about a half hour. With this method the meat cooks through but remains very tender - much more tender than what you could get any other way.
While the soup cooks make your egg noodles or rice separately and pack them in the fridge separately from the soup to prevent sogginess.