I think the entire Yakima Valley has either the flu, a severe cough or some other form of the Creeping Crud. At least, most of my office does, as well as my spouse. I am extrapolating to the rest of the population based on the shortage of cans of chicken soup available at the Wal-Mart today.

I wanted to buy some, as I bought some during my last grocery trip and had to feed it to my sick husband this week. And he then promptly threw it up, so that was a huge waste.

I bought the last four cans at the Wal-Mart on Nob Hill, so sorry about that, everyone. Maybe they’ll get more.

But if your household is fighting off Creeping Crud, too, then you’d best be prepared and make a big pot of homemade chicken soup to feed your brood. Keep the ingredients mild and with any luck you can keep them down. Soup always freezes great, too, so stash a couple of containers for the next time the bugs come rolling through.

This recipe for chicken soup comes from the “What Are You Doing for Lunch?” cookbook by Mona Meighan.

Grandma’s Chicken Soup

Serves 6

32 ounce can vegetable or chicken broth

4 cups cooked chicken, diced

1 cup celery, chopped

1 cup carrots, chopped

1/2 cup onion, chopped

1 15 oz can creamed corn

1/2 cup tomato sauce

Add chicken and broth to a large pot. Toss in the rest of the ingredients and stir well. Cook about 30 minutes or until vegetables are tender.

Option: If you don’t have time to cook the chicken before hand, brown it lightly in a pan, then toss everything in the crockpot for the day.

What’s your favorite sick-day recipe? Share it with us in the comments below.