Can You Drink Chicken Broth When Sick? | Soothing Facts

When illness knocks you down, appetite often fades while fluids matter more than usual. A warm cup brings salt, water, and a gentle savory taste that goes down easily. The right choice can help you drink more, keep nausea in check, and nibble again when you’re ready.

What Makes A Steaming Mug Feel So Good

Warm liquid loosens mucus, eases a scratchy throat, and encourages steady sipping. Staying hydrated is a basic sick-day goal, and the CDC hydration page backs that up. The mild protein and minerals in a clear cup add a touch of nourishment without weighing you down. Gentle aromatics like ginger, garlic, and pepper can open the nose and boost flavor even when taste is dulled.

Calories stay modest in most light versions, so you can scale portions to your appetite. If you need more energy, richer stock or a drizzle of olive oil can step it up. If you’re queasy, a skimmed, clear bowl keeps things simple.

Chicken Broth During Colds And Flu: What To Expect

Classic lab work reported in CHEST suggested that chicken soup can slow certain white blood cells, a clue that it may calm the inflammation behind stuffy noses and sore throats. Modern reviews echo small comfort gains, mainly from warmth, hydration, and easy digestion. It’s soothing help, not a cure.

You still need rest, handwashing, and medical guidance when symptoms are severe or drag on. Treat the mug as a helper that makes those rough days easier to manage.

Quick Benefits Table

Once you start eating again, chill leftovers fast and keep portions small so reheating stays even. That approach helps you cool hot soup safely without letting it linger in the danger zone.

Choosing The Right Style For Sick Days

Clear Broth Versus Rich Stock

Clear options are seasoned liquid with a mild chicken note. They tend to be lower in fat and sit well early in an illness. Rich stock, especially if simmered with bones, carries more body and collagen. If your stomach is touchy, skim the fat or dilute with hot water.

Salt Level: Keep It In Range

Salt helps replace losses from sweat and fever, yet packaged versions can bring a heavy load per cup. Pick low or reduced sodium when you plan on several mugs a day, then season in the bowl. The Nutrition Facts label lists % Daily Value; a 5% DV for sodium counts as low, while 20% DV or more is high.

Add-Ins That Play Nice

Once queasiness fades, float-ins like soft rice, tiny pasta, or mashed potato make the bowl more filling. Thin-sliced ginger, garlic, scallion, or a squeeze of lemon add aroma and zip without hitting your stomach hard.

How Much Is A Good Serving?

Start with 1 cup every few hours and increase if you’re thirsty. If you sweat through clothes or can’t keep other drinks down, take frequent small sips instead of large gulps. Balance savory cups with plain water or an oral rehydration drink to keep salt steady.

Numbers To Know While You’re Sick

Many canned “reduced sodium” chicken broths land near 500–600 mg of sodium per cup, while homemade versions vary widely. Calories often run in the teens for clear styles and higher for richer stock. Protein per cup ranges from about 2–6 g depending on recipe and skimming. For a data snapshot, check a trusted nutrition table like MyFoodData’s entry for low-sodium broth.

When To Pick Something Else

People with high blood pressure or kidney issues may need tighter sodium limits. Choose true low-sodium versions or dilute with hot water and fresh aromatics. If you’re vomiting nonstop, an oral rehydration formula may be easier at first, then move to broth as nausea settles.

Skip any product past date or with bulging cans. If the aroma seems off after storage, don’t risk it.

Safe Handling: From Pot To Fridge

Divide large batches into shallow containers, chill promptly, and keep the fridge at 40°F (4°C) or colder. Reheat to a rolling simmer on the stove or until steaming hot in the microwave, stirring midway. Federal guidance sets a handy window for leftovers, which makes planning easy on low-energy days.

Simple Sick-Day Recipe You Can Keep Down

Ultra-Light Ginger Chicken Cup

Bring 1 cup low-sodium broth to a bare simmer. Add three thin coins of ginger and a pinch of white pepper. Steep 5 minutes, then remove ginger. Sip warm. If you need more fuel, whisk in a tablespoon of instant rice or add egg drop ribbons.

Brothy Noodle Bowl For Day Two

Simmer 1½ cups broth with a smashed garlic clove and a strip of lemon zest. Add a small handful of tiny pasta. Cook until tender, then finish with a squeeze of lemon and sliced scallion greens. Skim any fat if your stomach feels sensitive.

Smart Shopping Checklist

Label Clues That Matter

Scan for “low sodium,” the serving size, and the %DV line for sodium. Check protein per cup if you’re under-eating. Short ingredient lists with chicken, vegetables, herbs, and salt keep flavors clean.

What To Keep In The Pantry

Keep two reduced-sodium cartons, a box of tiny pasta, and ginger tea bags. Freeze a tray of homemade cubes so you can blend styles. Add lemon, scallions, and white pepper for quick flavor without heavy fat.

Frequently Raised Concerns

Will Broth Dehydrate Me Because Of The Salt?

In normal servings the water outweighs the salt. Balance savory cups with plain water through the day. If you’re drinking multiple mugs back to back, switch to a low-sodium pick.

Is Bone Broth Different?

Long-simmered versions feel silkier and can carry more body per cup. They can also be salty. If your stomach balks, skim any fat cap and dilute with hot water until it sits well.

The Takeaway

A warm, well-seasoned cup can make sick days easier. Choose low-sodium when you plan to sip often, treat safety steps as part of the recipe, and adjust the bowl to your needs. Want a step-by-step walkthrough? Try our leftover reheating times guide for the next batch.