Chicken broth is every grandmother’s favorite medicine. Why? It’s technically a clear liquid, which means you get much-needed fluids that are easy to digest. It’s hot, with steam that opens your nasal passages. And like chicken itself, chicken broth is a generous source of protein. (My soup has a whopping 13 grams of body-strengthening protein per serving.) Don’t worry if you’re too busy pumping hand sanitizer to make your broth from scratch. Boxed broth works just fine, particularly if you purchase one labeled “low sodium.” It will help keep your salt intake, and your blood pressure, in check. Vegans are welcome to substitute vegetable broth in this recipe. The amount of protein in veggie broth can vary, though, so read the product labels to determine your most nutritious option.
Toss rough-chopped carrots, celery and onions into the pot of broth. This virtuous veggie trio infuses your broth with fortifying vitamins and minerals, like vitamins A, B, C and K and potassium. A handful of aromatics add flavor and an immune-system boost. Garlic has natural antiviral properties, and can help reduce sick time. Ginger treats nausea; purchase a knob of fresh ginger in your produce aisle for the best taste. Add a shake of ground turmeric powder for a dose of curcumin, an anti-inflammatory.