sick soups

2007/12/12 00:13:48
OK, I know all the stories about Chicken Noodle for when you have a cold, but I don't eat birds or fish. So, when I got a cold, for the first time in many years, I wanted some soup, and I bought both Campbell's Onion Soup, and Asparagus, which is a little heavier than the onion.
Now, I know we all sort of think Campbell's is lame, compared to some other options, but the stories I hear are that they hired a really good French chef a long time ago, and they are pretty serious about their formulas, OK?
So, here's what I concocted while I had a bad cold. First, I got into the onion soup. Made it two days in a row. I like the "Francisco" brand sourdough bread that resembles a football. I take the heels, toast them, cut them into cubes, toss them into the cold soup, add some cracked pepper, then heat that up. A microwave is fine for that step. Now, add a couple slices of swiss cheese, and put the bowl under a broiler until the cheese starts to brown. I'm using a toaster oven. Be very careful with this thing, it will be HOT. Let it rest for a few minutes. What works nicely for this item is a small souffle dish. Straight sides. Throw a little parmesan on there if you like. What's interesting here is that the same concept works well with the asparagus, and most likely with mushroom, too. I'd like to hear from folks who try out this cold remedy, 'tis the season!
-Scott Lindgren 213 219 7160
RE: sick soups 2007/12/12 00:30:42
With reference to Campbell's. I for one think they make excellent soups. Yes, they can have a bit more sodium and msg than most people would want but, I really like all their soup products. Especially, their "select" range.
Salt and MSG = flavor.
Many of their soups are available as "low sodium".
RE: sick soups 2007/12/12 00:51:43
The above recipe sounds great. However, for those of you like myself, that do eat fowl, I make my own "cold cure" chicken soup (Jewish penicillin) in less than 30 minutes!
It's so easy. The secret is my 6 quart electric pressure cooker. I simply put a 3-4 lb fresh chicken in my cooker with a large onion cut in quarters, about 6 crushed cloves of garlic, 2 sliced carrots, 2 sliced stalks of celery, a few big sprigs of parsley, a large piece of peeled ginger and about 10 whole peppercorns.
I add 6 cups of water, lock, and start. 28 minutes later-delicious chicken soup!
Don't salt the soup until you remove all the ingredients. The soup stays clear that way.
I'm telling you, it's like liquid gold.
RE: sick soups 2007/12/12 01:31:13
dont forget about turkey!!!
Double Cheeseburger
RE: sick soups 2007/12/12 07:57:42
I don't get sick that often, but when I do I'm not worth a darn, so I don't go near a stove. I stop by my favorite Chinese restaurant and pick up a large eggdrop soup and a small side of steamed rice and mix them together.

Double Chili Cheeseburger
RE: sick soups 2007/12/12 10:35:32
I made a great soup last night and it was very easy. Here 'tis:

Saute 2 cups of sliced zuchinni, 1 med. sliced onion, and 2 cups sliced carrots in a stick of butter until veggies are soft.

Add 1 can condensed cream of potato soup, 1 can condensed chedder cheese soup, 1 soup can water and 3/4 can tomato jucie.

Add cut up chicken or turkey; salt and pepper to taste. Heat and enjoy.

RE: sick soups 2007/12/12 10:42:56
Soup, (any kind) is the best food invention of all!
Double Chili Cheeseburger
RE: sick soups 2007/12/12 14:09:53
Re: Campbell's asparagus soup:

When I have some leftover asparagus, I saute' a little onion in butter, then add chopped asparagus, a can of asparagus soup, milk & a pinch of nutmeg. This is an excellent was to dress up Campbell's.

I usually don't eat any Campbell's without dressing it up. With tomato soup, I add a can of diced tomatoes, with different spices, depending on what kind of tomatoes I use {i.e. with jalapenos, italian style}.

I take Mrs. Grass dried noodle soup and mix it with cream of chicken soup with cajun seasoning, garlic and hot sauce. Good stuff.
Double Chili Cheeseburger
RE: sick soups 2007/12/13 09:43:13
My wife likes for me to make a soup she calls "sick soup" when she's feeling ill.

It's just chicken broth, a splash of white wine, some lemon zest, a bit of salt simmered, then tiny star pastas added to cook.
Double Chili Cheeseburger
RE: sick soups 2007/12/13 10:16:01
My Wife likes my chicken soup when she's sick, but for me it's Hot and Sour from a good Chinese restaurant all the way.

I think the last time we bought canned soup it was 1992 when we picked up a few cans of Progresso. We finally put them in the food pantry bin at the supermarket.
Filet Mignon
RE: sick soups 2007/12/13 16:49:20
When I have an upper respiratory illness, I like some nice strong posole with plenty of Pico Pica sauce in it. Sort of opens up the passages. Respiratory passages, not digestive.
Filet Mignon
RE: sick soups 2007/12/13 16:54:21
Originally posted by Ashphalt

My Wife likes my chicken soup when she's sick, but for me it's Hot and Sour from a good Chinese restaurant all the way.

I think the last time we bought canned soup it was 1992 when we picked up a few cans of Progresso. We finally put them in the food pantry bin at the supermarket.

I agree. Hot and Sour soup is just perfect...........Chinese penicillin.
Double Chili Cheeseburger
RE: sick soups 2007/12/13 17:50:49
You sound like a vegetarian and there is nothing wrong with that, my wife is one. I wonder if you are aware Campbell's Onion soup is beef broth based?

As far as a curative soup I think you are on the right track with onion, although garlic would be better. Don't wince, garlic mellows considerably in the cooking process. Perhaps a combination of both, homemade in vegetable broth would work for you.

Personally, I am in favor of using commercial soup stock over using canned soup. Commercial soup stock seems to be getting better while commercial canned soup seems to be getting worse for the most part. One benefit of using stock is all the work is done for you. Throw in anything you like and create your own special signature soups. That alone should make you feel better.

Of course there is no substitute for making your own stock and soup from scratch which is also pretty easy. A few minutes work, let it simmer and go watch a movie. Watching the movie might be the hardest part...they don't make them like they used to either.
RE: sick soups 2007/12/15 15:28:03
I guess I am simple minded. Lipton noodle soup with 3 cups water a few chicken boullion cubes and some kluski noodles and I am good.
Double Cheeseburger
RE: sick soups 2007/12/15 16:39:36
When I have a cold, the best thing I have found is hot and sour soup, available at any Chinese restaurant. The hotter, the better. Clears up your sinuses better than Roto Rooter!
RE: sick soups 2007/12/17 15:59:47
Study the history and nature of viruses and you will discover why chicken soup helps with a cold.
RE: sick soups 2007/12/18 04:07:02
Well, this is fun! I finally brought up a topic that does not generate hate mail! I really appreciate all the replies, that's very sweet. I know the onion soup is beef broth, I don't care about that. It's yummy. Ah, on the hot & sour soup, that works for me, too. But when I am REALLY sick, it's all I can do to open a can, in a bathrobe. I do not feel like talking to wait staff, you know? What's this talk about commercial stock? Where do you get that? I have a chef friend, he makes stock every day, but are we talking about something I can just go out and buy, fresh? That sounds good. Uh, regarding the Chinese soup... In LA, I would probably head for Thai soup first. That stuff is really kick-ass. I like the hot & sour stuff that's sort of milky, I guess it's coconut milk, with just a little bit of chicken in there, and FYI... They like to throw in some bizarre hot spicy thing that looks like a chip of wood. DO NOT PUT THIS IN YOUR MOUTH. I don't know what it is, but you are NOT supposed to eat it. I make it 10 times hotter than a habanero. Speaking of which, I've been playing around with roasting chiles lately, mostly serranos, but also jalapenos and habaneros. Anybody got any cute ideas about formulating a soup around chiles? Hmm... I think some garlic, a pinch of cumin, a little fresh cilantro, with habanero (which I know is really hot, but it has a unique sort of fruity quality), and all that tossed into a tomato soup base might be good. Maybe some of those hot pickled Mexican carrots, too. And a little potato. Ah, and some zucchini. Now I'm getting complicated. Oops, gotta add some crumbled cojita queso on top. Ole!
Mexican penicillen (sp?). Well, I agree that soup is a great addition to the planet's culture. And it's kind of universal. Anywhere you go, you'll find a soup you'll enjoy, right?
As I said, this is a fun topic, and everyone wants to help with ideas about what's good when you are sick, I hope lots more folks post replies!
As for brands... I go along with those who like fixing up, improving, on the Campbell's products. They are affordable, and it's interesting to put your mind to work on new recipes. I used to think I liked Progresso, but I don't know about them anymore, I think even the minestrone is too chunky, or something. The lentil is good.
Regarding stocks... Anybody have opinions about the stuff in the boxes, as opposed to cans? Any real difference?
Thanks for the ideas, ya'll!
-Scott Lindgren
RE: sick soups 2007/12/27 18:26:16
My sick soup is a strange breed of monkey, I'll admit. I cook a chicken or chicken parts in a stockpot with a bunch of dried peppers and curry powder, the hotter the better. Then, when it is done, I debone the chicken, put the meat in and add lima beans and frozen peas. Cook until very hot. It sounds weird, but that soup cures what ales me just about every time. Burns the cooties, me thinks.
RE: sick soups 2007/12/27 18:31:30
One of my favorite sick soups is Campbells tomato soup. I put lots of coarse ground pepper and a chunk of butter. The pepper makes kind of a nice burn as it goes down!

Double Chili Cheeseburger
RE: sick soups 2007/12/27 19:06:42

By commercial stock, I meant The better canned and boxed stuff found in the supermarket.

I especially meant the lower fat and sodium ones. You can buy soup base as well, but I find it to be just a more expensive and slightly better form of those nasty old Herb Ox cubes.

Since you do eat beef and like onion, garlic and hot peppers your solution is easy. Chili.

Buy a good mix like Wick Fowler's, make it soupy if you like, add more garlic, onion and hot pepper...all these things are curative.

Too bad you don't like chicken soup though, that would be my first choice simply because it is so comforting.
Double Chili Cheeseburger
RE: sick soups 2007/12/27 19:10:32
Originally posted by shortchef

When I have a cold, the best thing I have found is hot and sour soup, available at any Chinese restaurant. The hotter, the better. Clears up your sinuses better than Roto Rooter!

Chicken soup or broth loaded with black and cyan pepper. Years ago when I worked with a bunch of Koreans, their soup was so hot that a hour later the top of your head was still sweating. But it wasn’t so hot in the mouth while eating. Anyway, several times I was starting to come down with a cold, my cold was always gone the next day after eating the hot soup.

It has been almost 20 years and I think I’ve only had 2 colds that has lasted more than 3 days. When I first feel the onset of a cold, I load chicken soup or broth with as much pepper as I think I can handle and drink it. If the pepper can make a 200 lb man sweat, think what it must be doing to the little critters in the blood stream. If I can catch it early the cold is gone the next day, if not it may take 2 or 3 days while eating the soup each day.

My druggist go me some capsule cases last year that I fill with cyan pepper. I just pop a couple pepper capsules 2 or 3 times a day until the cold is gone. Oh, the pepper capsules seem to be real good at opening the sinuses too and with the capsules there is no heat in the mouth.
Ort. Carlton.
Filet Mignon
RE: sick soups 2007/12/27 20:28:32
Upon my first glance, I thought this thread was going to concern itself with extremely strange soup combinations and/or add-ons and/or conceptions, like putting peppermint oil into beef consomme (glarg) or adding a generous amount of limburger cheese to cream of broccoli soup (gnerp) or maybe even Chef Boyardee Spaghetti And Golf Balls (don't go hunting that one in your local Safeway, folks!).
My vote for the sickest soup imaginable (and maybe someone will actually want to try to make it!) is Cream Of Livermush Soup. Frankly, I'm surprised that nobody has ever attempted it in that land o' livermush, North Carolina.
Obviously, Cheerwine on the side is a requisite.
Bowlfully, Ort. Carlton in Nearby Athens, Georgia.
RE: sick soups 2007/12/28 18:00:21
Ort, chicken livermush would work I'm sure!

Ed, the combo of chicken and those Korean peppers might cure almost anything!

Gery, that chicken chili sounds great to me even if I'm well.

Ted, that "strange monkey" soup sounds good to!

Ok, no one responded to my earlier post about the nature and history of viruses. Their nature is to not harm their hosts. That takes a while to work out though. They had everything going smooth with the Dinos but things went all haywire. Now, only the small feathered Dinos are left. Ingest some of thoes and it helps with your virus infiltration. The pepper acts as a catalist,

You heard it first here at Roadfood!
RE: sick soups 2008/01/28 09:16:49
Cream of Sardine Supreme is also very good for what ails you!
Michael Hoffman
Double-chop Porterhouse
RE: sick soups 2008/01/28 14:07:35
Originally posted by salindgren

Well, this is fun! I finally brought up a topic that does not generate hate mail!

I hate soup.

Not really, but I thought I'd oblige with some hate.
RE: sick soups 2008/02/01 13:21:17
Okay Hoffman, give me an address and I'll ship you some mushroom soup.
RE: sick soups 2008/02/01 15:32:20
I hate soup too. Was sick as a dog for nearly 2 years. And I still hate soup.
Fire Safety Admin
RE: sick soups 2008/02/02 09:50:13
Originally posted by lleechef

I hate soup too. Was sick as a dog for nearly 2 years. And I still hate soup.

Lleechef: That surprises me. I thought that I had read that you were a fan of soup? You have posted on this thread many times??

Paul E. Smith
Knoxville, TN
Double Chili Cheeseburger
RE: sick soups 2008/02/02 10:11:14
Any flavor homemade stock with pastina cook in it. Canned broth will do in a pinch but I try to keep some homemade on hand in the freezer.
RE: sick soups 2008/02/02 10:31:45
Love Campbells soup...Hot soup(any kind) has been shown to help upper respiratory colds...but my favorite is good old Campbell's chicken noodle...grind some pepper into it and have a few saltines with it.
Donna Douglass
Double Cheeseburger
RE: sick soups 2008/02/02 10:58:48
Just to toss in my two cents worth here......I use Kitchen Basics boxed stocks exclusively. I like that brand better than the other two most popular. It is so handy to keep on hand in the pantry and then in the fridge, using only what is needed at any one time.

Also, we love Dei Fratelli tomato products among which is their tomato soup. We do buy that a lot especially when it is on special, ten cans at a time. Think it is far superior to other cream of tomato soups. We buy mostly Progresso soups, but may make a change and try the Campbell Select soups for awhile. Haven't tried them before. And I make our own cream soups occasionally, i.e., broccoli, cauliflower, asparagus. Soups are a mainstay here in our kitchen, whether we are sick or well. So far, this is the second winter we have been colds free. Hope that trend continues.

Viva la soup!!!!!

Double Chili Cheeseburger
RE: sick soups 2008/02/02 16:36:07
Donna knows what she is talking about with the Kitchen Basics stock. It is a high quality item with very little sodium compared to competing brands. Kitchen Basics may cost a little more, but is worth it as the soup you make is only as good as the stock you start out with. If one wants their soup saltier, add it to taste. Salt can always be added but never subtracted from a dish. I wish the mainstream soup manufacturers could learn this little lesson.

As for Campbell's and Progresso ready made soups, each have their advantages and disadvantages. In my experience Progresso does a better job with tomato based soups. Campbell's is a mystery to me. They seem to be going in two directions at once with their product line. I have not and will not try Campbell's "Loaded Soups" with the appropriate black label...the only thing missing from this label is a skull and crossbones. Campbell's is trying to make better soups in their low sodium line, however. A favorite with me is Campbell's Chunky Reduced Sodium Chicken & Sausage Gumbo.

For the most part I make up my own soups out of good stock and believe good soup can both prevent illness and cure illness. Soup is light and easily digestible, well made soup is nutrient rich and low in empty calories, perfect for someone suffering from an illness. It is also perfect for healthy people wanting to remain healthy.

Thank you Donna for inspiring me to write a bit more on this topic. Maybe I am just lucky or maybe it is the soups I love, but it has been well over a decade since I have had a cold.
RE: sick soups 2008/02/02 16:37:47
Originally posted by salindgren

Okay Hoffman, give me an address and I'll ship you some mushroom soup.

Except Michael is allergic to mushrooms
RE: sick soups 2008/02/03 19:09:13
Many years ago I used to love Heinz tomato soup when I was ill, now I can't stand the stuff or any other canned soup except the occasional use of a Campbells condensed for a base for pie filling or sauce. I really really love making home made soups. I always freeze some down when I make any kind of soup so there is usually a choice of 3-5 different kinds in the freezer.

If I am ill then it's either hm veg and lentil or chicken soup. I have really odd tastebuds at that time and can't stand eating anything creamy or very " meaty " when unwell. I agree with Greyghost about using good commercial stock base. My absolute " can't do without " ingredient in that line is Marigold Swiss Vegetable Bouillon Powder. Makes great good tasting stock for just about any soup, isn't laden with chemicals, comes in different varieties inc. reduced salt and organic, and I'll usually adjust even made from scratch stocks with a few pinches at the end.

The poster that was wondering what soups roasted chillies would be good with - I've found sweet veg soups such as carrot & coriander, squash, and sweet potato soups benefit from a touch of chili - it seems to compliment the sweetness somehow. I have only used fresh chilli or chilli flakes in these soups before now but I imagine roasted chillies would be delicious. I also imagine they would be good for colds too - a good hit of onions and/or garlic, the chillies and a couple of other warming spices, the veg and some fresh herbs at the end - mmmm ! a nice healthy uncomplicated soup for the poorly person, methinks I need to make some soon !

Also, I always thought that you only added salt at the end of making stock in order not to overseason it in the cooking, as the flavours would intensify as the stock cooked and reduced ? I don't think it has any effect on the clarity of it
Vince Macek
Double Cheeseburger
RE: sick soups 2008/02/03 19:31:33
The Honto Chinese restaurant in Chamblee, GA had (has?) a congee that's great medicine - a hot rice porridge with delicate flakes of fish, and just enough ginger to clear the sinuses. Chamblee's kind of a distance for me though - even when I'm not sick.
Ort. Carlton.
Filet Mignon
RE: sick soups 2008/02/04 22:46:25
Originally posted by lleechef
I hate soup too. Was sick as a dog for nearly 2 years. And I still hate soup.

(FINALLY I get to respond to you once again!)
Gee, is THAT where you keep your socks?
S(t)ocking It To Y'all, Ort. Carlton in Someone Squirt Me With A Hose (When It Warms Up) Athens, Georgia.
P. S. Mine are in the (ahem!) fragrant filing cabinet, filed under "z" (for "zox!").
Ort. Carlton.
Filet Mignon
RE: sick soups 2008/02/04 22:50:08
Originally posted by shortchef
When I have a cold, the best thing I have found is hot and sour soup, available at any Chinese restaurant. The hotter, the better. Clears up your sinuses better than Roto Rooter!

Shortchef; Dearfolk,
Blenheim's Old # 3 Hot Ginger Ale is my personal sinus-opener. Works like a charm. WHEW!
A Part Of Pop Culture, Ort. Carlton in No-More-Budwine Athens, Georgia.
P. S. Blenheim is from Hamer, South Carolina. It is still made with the... um... intense mineral water from Blenheim, South Carolina. If you drive through that little town, you can stop in and taste it for yourself.
Captain Morgan
Double Cheeseburger
RE: sick soups 2008/02/11 20:27:54
Ort, I didn't think anyone outside of these parts had heard
of blenheim ginger ale..I heard a couple of brothers had it,
would make up a batch, and then get drunk until the money ran out,
then make another batch! I think they got bought out years ago though.

Anyway, back to soups...

easiest...Campbells tomato or chicken noodle loaded with as much pepper
as you can possible stand....serve hot and keep your face over the bowl
while you eat....breath the steam.

also, as many have stated, hot and sour soup, delivered by many Chinese wonders.

now...I've done a lot of reading on this over the years, and yes I got a cold

bought one whole cut up chicken and a pack of thighs...covered with waters and
simmered for 4 another stock pot, threw in a bunch of carrots with tops,
stalk of celery, and bag of quartered onions, and a minimum of 10 cloves of garlic,
I like more.

Garlic has antibiotic and antiviral activities. It's also an expectorant, so it helps you cough up stubborn bacteria that are languishing in your lungs. Onion, another common ingredient in chicken soup and a close relative of garlic, also has antiviral properties.

If you have peas, they are good source of zinc, add em, I didn't have any this time.

Other ingrediants that will help a lot are ****ake mushrooms...I don't make stock with those
but add at the end for soup..parsley and parsnip.

once the chicken stock has finished, let it cool, strain and remove as much
meat as possible. Reserve the meat. Split the stock into 2 large containers.

Strain the vegetable stock and keep as much onion, carrot and other large vegetables
as possible for the soup. Split the stock into the 2 large containers with the
chicken stock.

Add the meat and veggies into one pot...this is your what you want to flavor it.

I'm more concerned with the other stock, just stock. Start adding black and cayenne
pepper to it, heat, add half a stick of butter (maybe more if you're dealing with
over a gallon of stock, and I was), flavor with some wooschestershire sauce, sage and
thyme, and reduce it slightly. This is your drink for the next few days.

Keep a pot on the stove and pour it into a coffee cup. Drink it all day long.
It soothes the throat, opens the nasal passages, doesn't upset your stomach,
gives you vitamins and nutrients you need. Now I add hot sauce and extra pepper
to the point where most people couldn't drink it, but remember when you're sick,
you can't taste as much....get as much as you can in there and sip it, keeping it
hot....put it in the microwave if needed.

I am not a doctor or anything like that, and there is no cure for the common cold,
but this is easy, and works wonders for me with the symptoms.

Double Chili Cheeseburger
RE: sick soups 2008/02/11 20:49:54
Chinese sick soup is made with black chickens (the skin is black, not the meat).