If you’re like me, sometimes you just get sick. Sometimes really sick. And there’s the dilemma about what to eat to help put your grumbling stomach at ease, but not turn it into a churning pit of despair.
This broth is light and easy on the stomach, but still has enough flavor to register with and satisfy the tastebuds. It may seem simple, but it is full of the good stuff, like ginger, which has been known to help ease stomach ailments, and chicken stock, which has easy to absorb minerals the body needs while you’re sick.
I personally choose to add the optional red pepper flakes, especially if I’m congested. Those flakes really help clear the sinuses.
- 2 tblsp. of olive oil
- 1/2 of a large onion, thickly sliced
- 1-2 garlic cloves, sliced widthwise
- One 1/2 inch piece of ginger, peeled and sliced lengthwise
- One 4-qt. carton of good, sodium-free chicken stock + 1/2 cup water
- 1/2 tsp. of red pepper flakes (optional)
- 1 tblsp. of lemon juice
- salt & pepper
- Heat the olive oil in a med/large saucepot over medium heat
- Add the onions, plus a pinch of salt, and sweat for about 3 minutes until they just begin to turn transluscent
- Add the garlic and ginger, and cook for 1 minute (making sure not to burn anything)
- Add the red pepper flakes (if you choose to), then the chicken broth, water, and lemon juice
- Turn the heat to high, and reach a boil, then turn the heat to med. and cook for another 10 minutes.
- Take the broth off the heat and, using a strainer, strain it into another bowl or pot, so that the broth is clear.
(I sometimes like to reserve the onions and put them back into the broth for a little bit of crunch and filler)
- Season with salt & pepper to taste, then ladle the broth into a bowl or large coffee cup (for easy sipping). Enjoy
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