Dan's sick-girl chicken soup

This is what I get made for me when I'm sick, as fulfillment of a particular marital vow. Personally, I think going through all the rigmarole of making the stock is a big fat waste of time. If you have some home made stock, use it. If not, buy some or use stock cubes. And it will taste better too.
However, if you really want to, the stock part of the recipe is included here.

Stock:
2 carrots, chopped
2 sticks celery, chopped
1 onion, quartered
4 parsley sprigs
2 bay leaves
4 black peppercorns
2 teaspoons salt

1.5 kg (2.5lb) chicken, on the bone

50g (1 3/4oz) butter
2 tablespoons plain flour
2 potatoes, chopped
250g (8oz) butternut pumpkin, chopped into cubes
2 carrots, cut into matchsticks
1 leek, cut into matchsticks
3 sticks celery, cut into matchsticks
100g (3 1/2oz) green beans, halved
200g (6 1/2 oz) broccoli, cut into small florets
100g (3 1/2oz) sugar snap peas, trimmed
50g english spinach leaves, shredded
1/2 cup cream
1/4 cup chopped fresh parlsey

To make the stock, put the chicken in a large saucepan with the stock ingredients and 3 litres of water. Bring to the boil, reduce heat and simmer for 1 hour, skimming the surface of any scum that forms. Allow to cool for at least 30 mins. Strain and reserve the liquid.

Remove the chicken and allow to cool enough to handle. Discard the skin, then pull the flesh from the bones and shred into small pieces. Set the chicken aside.

Heat the butter in a large pan over medium heat and, when foaming, add the flour. Cook, stirring, for 1 minute. Remove from heat and gradually stir in the stock. Return to the heat and and bring to the boil, stirring continuously. Add the potato, pumpkin and carrot and simmer for 7 mins. Add the leek, celery and beans and simmer for a further 5 mins. Finally, add the broccoli and sugar snap peas and cook for a further 3 mins.

Just before serving, add the chicken meat, spinach, cream and chopped parsley. Reheat gently but do not allow the soup to boil. Keep stirring until the spinach has wilted. Season to taste with plenty of salt and freshly ground black pepper. Serve immediately.

If you're not making your own stock, just cook the chicken in with the veges and pull it out towards the end to shred it. Guaranteed* to restore a virus-infested invalid.

*N.B. does not constitute actual guarantee of any kind.