When I'm sick, I usually want a soup of some sort. Rice porridge usually fits the bill because it's soothing to the stomach and is neither too heavy or too light. Essentially, what you'll need is 10 cups of chicken broth and 1 cup of uncooked rice. (This is the ratio that I've found works for me.) I like to add a few slices of fresh ginger and a few stalks of scallions as aromatics. If you'd like, you can also chop up carrots and celery and throw them in too. Let it all cook away for an hour. Everything should become soft and creamy. Season to taste with salt and pepper. Ladle into a bowl and savor.