Poultry broth is recommended for debilitated patients during the recovery period after operations, injuries and serious illnesses, as it strengthens the heart muscle and supplies easily digestible proteins to the body. The preparation of poultry broth begins with boiling meat – at the same time, up to 5 liters of valuable and nutritious broth are obtained from 1 kg of chicken. As soon as the water boils, you should remove the foam by first adding a spoonful of water to the pan (this makes it easier to remove the foam). It is recommended to throw onions and carrots into the broth – this is enough, since spices, including herbs, do not allow the taste and aroma of the dish to manifest. Poultry soup can be improved by adding barley, millet, rice, potatoes, zucchini, kohlrabi and pasta. Unusual shades of taste are given by the combination of chicken broth with coconut milk, cheese and egg. Sweet peppers, seaweed and fresh ginger will make the soup fresher, brighter and more festive. The poultry in the soup can be used as a main course, or it can be finely chopped and left in the broth. Chicken soup is indicated not only for children and the sick, but also for all healthy people in their prime to prevent beriberi and strengthen immunity. Healthy food must be delicious!