I second chicken soup, if you have someone to make it. Tinned is no good as it contains milk which should be avoided. Best made from chicken thighs to get the goodness of the bones, but if not use (an organic) ckicken stock cube. Soften chopped onions, a few chopped carrots, & celery (or use the frozen mix), lots of garlic, with ginger and turmeric and add to stock ( if feeling lazy and using frozen no need to fry first) when that’s cooked for half an hour add lots of green herbs ( dill, parsley, mint - fresh is best but dried will do ) and green veg eg frozen spinach, kale etc and cook about 15 more minutes. Liquidise if you want it smooth. If you feel hungry add some noodles and/or chick peas or other pulse. If you use pearl barley add it from the start. This is my vegetarian anglicised version of a middle eastern ash Traditionally eaten with a dollop of yogurt and flat bread - Just full of goodness - make a big pot full, it is great for colds, flu and respiratory infections.