Well, We are heading into flu season and probably, prepared mothers have some cans of chicken soup stored on their shelves. But what about those times when everybody has been so sick so long that you have depleted your supply of chicken soup. (And chickens, I mean you can't butcher all the chickens, just a few ornery roosters). Besides, I don't really feel like plucking a chicken when I'm tired and have been taking care of the sick.
So I have the Ultra Quick Chicken Soup recipe.
Here's what you need:

a few bouillon cubes of chicken and some cups of water (or a can or two or three of chicken broth)
a large can of cooked chicken
a bag of little star noodles or leftover rice
1/2 bag of frozen peas and carrots
some spices like oregano, marjoram, or parsley (fresh or dried)
several slices of onion
chopped celery if you like

Heat up the chicken broth and pour in a handful of star noodles (if you use rice, put it in last). Add celery and onion if you're using it. Let it cook a few minutes to get the noodles soft then add the mixed frozen veggies. (You can heat them up in the microwave to make it go faster). Pour in that can of canned chicken and the spices. Cook until veggies are soft. You can add some extra water if needed or another can of chicken broth. (We usually have some frozen from previous chickens we have cooked). Make a larger batch by doubling, or a meatier soup by using more chicken. Leave out all the veggies for stomach flu (and God Bless you and see you through that).
Patches of The Stinkaroo Dog and the Forbidden Portal does not like canned chicken, but it tastes fine to me in this soup.