Nothing more familiar or better for the stomach flu than chicken soup with rice. It also is a nice thrifty Sunday supper. Save your wings, ribs, necks, and backs for this in your freezer and then throw it together in a jiffy. I don’t know about chicken feet making excellent stock. I can’t say as I have ever seen a chicken foot for sale at the supermarket. I do think you should stud your onion with some cloves (3 or 4) to give your broth a bit more flavor and color. Cloves are good for the flu as well.
Use at least 2 lbs. of bony pieces of stewing chicken, such as wings, rib pieces, neck and feet for making soup. Chicken feet which have been scalded, skinned, and trimmed make excellent stock. Cover the pieces with 2 quarts cold or hot water and heat to boiling. Then reduce heat, remove any scum, cover and simmer about 1 1/2 hours or until meat slips easily from bones and broth has good strong chicken flavor. One carrot, 1 medium onion and 2 branches of celery may be added last half hour of cooking. Strain soup into another kettle. Return meat removed from bones to soup. Season with salt and pepper to taste. Add 1 1/2 cups boiled rice and reheat to boiling. Serve piping hot with crackers. Chopped parsley may be sprinkled on top of each serving as garnish. 5 servings.  The Modern Family Cookbook