Maybe adding some carrots, garlic, black pepper and a few herbs to the chicken before "boiling" as in a basic chicken soup recipe.
Your mom's version sounds like it added a "gravy" to the dish.
White Chicken Stock
White stock has a light, clean flavor that provides a nice backdrop for more delicate ingredients. You can use any variety of chicken pieces for this stock.
This recipe goes with Chicken Soup with Garlic, Saffron, and Tomatoes, Curried Chicken Corn Chowder, Wonton Soup, Thai Chicken and Coconut Soup
1/2 teaspoon black peppercorns
10 parsley sprigs
8 thyme sprigs
3 celery stalks, cut into 2-inch-thick pieces
3 bay leaves
2 medium onions, unpeeled and quartered
2 carrots, cut into 2-inch-thick pieces
2 garlic cloves, crushed
16 cups cold water
6 pounds chicken pieces
Place first 8 ingredients in an 8-quart stockpot; add the water and chicken. Bring the mixture to a boil over medium heat. Reduce heat, and simmer, uncovered, 3 hours. Strain stock through a fine sieve into a large bowl. Reserve chicken for another use; discard remaining solids. Cover and chill stock for 8 hours. Skim solidified fat from surface of broth, and discard.
Yield: 10 cups (serving size: 1 cup)
NUTRITION PER SERVING
CALORIES 28(26% from fat); FAT 0.8g (sat 0.2g,mono 0.3g,poly 0.2g); PROTEIN 4.7g; CHOLESTEROL 15mg; CALCIUM 4mg; SODIUM 18mg; FIBER 0.1g; IRON 0.3mg; CARBOHYDRATE 0.4g
Cooking Light, JANUARY 2003
Well-behaved women seldom make history!