Is that a sniffle coming from the next cubicle? Did you just hear someone wheeze? It's tough to avoid viruses this time of year, especially if you're among the multitudes who didn't score a flu shot this season.

Happily, there's no shortage of chicken soup. Steaming bowls of golden broth are a time-honored palliative for the sniffles.

Physicians and grandmothers have been prescribing the elixir since at least Roman times. Researchers confirmed its value late in the last century, finding that chicken soup contains agents similar to those in modern cold medicines to check inflammation and make breathing easier.

The good news is it's not hard to make your own - even if you're not feeling great. Homemade broth is not essential - although the difference in flavor is worth a little extra effort. You can use commercial low-sodium broths in a pinch. We like Pacific or Swanson's.

You don't need a precise recipe, either. Proportions and combinations are a matter of taste. Start with a quart of broth. Add aromatics such as onions and herbs, vegetables for vitamins and texture, a starch for bulk, and a garnish to balance the flavors.

Here are blueprints for three very different and satisfying styles of soup. But feel free to follow your muse. Just be sure to stock up on staples before the flu bug bites.

Mediterranean

Reserve

Chicken broth: 1 quart

Aromatics

Saute until soft, 3-5 minutes:

- Onion: 1/2 small, diced in olive oil, 1 tablespoon

- Add broth, bring to a boil and simmer, partially covered, 10-15 minutes with:

- Garlic: 2 whole cloves, peeled

- Thyme: 1 or 2 springs

Vegetables

Add and simmer for 10 minutes:

- Baby spinach: couple of handfuls

Add and simmer about 5 minutes:

- Pastina: 1/2 cup

Garnish

Pour soup into serving bowls and garnish with:

- Parmesan, grated

- Lemon wedges

- Variations: Substitute shredded broccoli rabe for spinach and any other tiny pasta for the pastina.

Latin

Reserve:

Chicken broth: 1 quart

Aromatics

Saute until soft, 3-5 minutes:

- Onion: 1/2 small, chopped

- Garlic: 2 cloves, minced

- Carrot: 1/2, sliced thinly in olive oil, 1 tablespoon

Add broth, bring to a boil and simmer 10-15 minutes with:

- Mint: 1 sprig

- Thyme: 1 sprig

- Cumin: pinch, to taste

Vegetables

Add and simmer 10 minutes:

- Corn: fresh or frozen, 1/2 cup

- Canned tomatoes, diced, with green chiles: 1 cup

Starch

Divide into bowls:

- Tortilla chips: couple of handfuls, broken

Garnish: Pour broth and vegetables over chips and garnish with:

- Avocado, sliced

- Cheese, queso fresco, feta or jack

- Sour cream

- Cilantro, minced

- Lime wedges

Asian

Bring to a boil

Chicken broth: 1 quart

Aromatics

Add and simmer, partially covered, for 10-15 minutes:

- Green onion: 1, cut into 3 or 4 pieces

- Ginger: 2 thick slices

- Soy sauce: 1 tablespoon

- White pepper: dash

Vegetables

Add and simmer for 10-15 minutes:

- Shitake mushrooms: 3 or 4, sliced

- Napa cabbage: couple of handfuls, shredded

Starch

Divide into bowls:

- Fresh Asian noodles: 9 ounce package, cooked

Garnish

Pour broth and vegetables over noodles and garnish with:

- Green onions, sliced thinly

- Cilantro or parsley, minced

- Chile sauce to taste

- Variations: Substitute bok choy or baby spinach for Napa cabbage. Replace noodles with cooked rice, potstickers or wontons.

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