A classic kosher comfort dish. It's good for what ails you, they don't call it Jewish penicillin for nothing. I don't like anything too fancy in my chicken soup so I stay away from things like zucchini and tomatoes, but if you like them feel free to add them, it won't hurt anything.
One final note, your soup will never taste as good as your mother's for 2 reasons:
1. Memories are a strong force
2. She probably added some soup mix with MSG to give it that little something extra.
Put all the ingredients in your largest pot and fill with enough water to cover everything, making sure not to fill too high in order to prevent it from boiling over.
Cover the pot and put over high heat and bring to a boil. Once the soup is at a boil remove the lid and turn the heat down to a simmer.
Let the soup simmer for about four hours or until the soup reduces by about 15%.
Remove chicken from the bones, adding the chicken back in to the soup and discarding the bones. Serve within a week or freeze for up to six months.