Try this easy recipe when you feel a cold or flu coming on. Avoiding the sodium and chemicals in canned soups are important.
1 large carrot
2 cups chicken broth
Cut the outside ends (1/2 inch each side ) of the 2 potatoes.
Slice the carrot. Add the potato ends and carrots to 2 cups of broth. Boil for 30 minutes. Strain the vegetables out and enjoy the broth.