In addition to what quiltingcandy says, I would go easy on the spices (not eliminate them completely) since stomachs may be unsettled. When I was a child, my mom and grandma would make chicken soup with the whole chicken and veggies (she would put garlic, parsley, other leafy spices and onion in cheese cloth) and we would have the clear broth with noodles for one meal and the meat and veggies for two more. They would do the same with beef soup except they would add the tomatoes to the items in the cheese cloth, and throw in a chuck roast (bone in) along with the soup bones. Again, we would eat the broth with noodles separately from the meat. If you skip the noodles and just give her the broth you can use the rest for your meals.