Watson, I'm sure your stock is delicious and would suit the diet of a sick patient just fine. Both stock and broth are easy enough to digest. which sounds like what the patient is needing. Broth will be milder, stock a little fuller in flavor is all.
Depending on how much chicken soup I want to make, I'll either use a piece or two of bone-in meat, or the whole chicken, boil it salt, pepper, celery, bay leaf, and onion (no carrot if it's for a sick person who can't have solids), and a pinch of turmeric for that golden color, and then simmer it till the meat is falling off the bone. Keep the solids and extra broth (or stock) for yourself and everybody wins. Chicken soup is just so comforting, and when someone makes it with love, it's like liquid healing in a bowl
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