I'm vegetarian, so my "Jewish penicillin" isn't chicken soup. It's Manischewitz matzo ball soup, straight out of the box. Ahhhh, warm comfort for sick kids. Problem is, the matzo balls are gone long before the soup.
In my best thrifty-housewife turn, I hit upon a solution last week: throw a few handfuls of dry macaroni, fideo or other pasta into the boiling soup. Presto! Vegetarian noodle soup! My kids barely noticed the matzo balls' absence, and we were able to squeeze another meal out of the broth. A handful or two of frozen vegies would take the meal even farther.
I'm hesitant to recommend the same tactic with chicken soup as I'm not sure how safe it is to "reboil" poultry stock. Carnivores care to comment?
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