This started with my grandmother’s recipe, but has mutated over the years. I make it in an improvisatory fashion, so the measurements below are all approximate. It honestly does help reduce the symptoms of a cold. And it tastes even better if you don’t have a cold. (By the way: the large pot I use is a ceramic coated cast iron pot that I got from my grandmother about 40 years ago, and which she used for several decades before that, but any large pot will do.)
In a large pot, toss in 4 large or 6 small chicken thighs (thighs make a richer, sweeter broth than breasts)
Add 1 large or 2 small yellow onions, peeled and cut into large chunks
Add 2-3 stalks of celery, sliced into half-inch pieces
Add 2-3 carrots, sliced into half-inch pieces
Add 5-8 cloves of garlic, peeled and sliced thinly
Add 1 tsp. salt
Add 1/4 tsp. black pepper, and 1/8 tsp. hot red pepper
Add 1/4 tsp. each of oregano, dried sage, basil, marjoram, rosemary
Add 2-3 sticks of cinnamon
Cover all ingredients with water and bring to a boil. Reduce heat, cover, and simmer for an hour. Remove chicken thighs, discard skin and bones, shred chicken and return to the pot. Let simmer for another hour or two.