It’s not just an old wives’ tale or a myth. Chicken soup/broth really, truly IS good for healing a cold.

Here’s how I made mine, based on the recipe I found here.

You will need the following:

– 4-6 chicken necks / 2 chicken thighs (bone in)

– 1 onion, peeled and quartered

– a handful of celery sticks

– one teaspoon whole peppercorns

– one bay leaf

– 1/4 cup apple cider vinegar

Place everything in a deep pot and cover with water to about one or two inches above the ingredients. In my case this process made about 800ml-1L or broth.

One of the most important factors is letting the broth cook on low heat for a minimum of 3 hours. If you have more time, let it simmer for even longer!

First bring to a boil, then lower the heat to just a simmer and cover the pot with a perforated lid; alternately place the lid on top, leaving a small gap for air to escape. Once sufficient time has passed, let the broth cool slightly and pass it through a colander to serve the broth on its own. Add salt and pepper if required.

Freeze any leftovers in ice cube trays to use as stock when required.