- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: If you got hit with the flu, what soup did you fix?
Posted on 2/4/26 at 1:54 pm to deltadummy
Posted on 2/4/26 at 1:54 pm to deltadummy
Panaag Curry extra spicy.
1
Posted on 2/4/26 at 2:45 pm to The Scofflaw
Egg Drop
Hot and sour
Hot and sour
Posted on 2/5/26 at 9:57 am to GentleJackJones
That egg drop soup looks fantastic.
Posted on 2/5/26 at 10:02 am to GentleJackJones
Let's get that hot and sour soup recipe assuming you didn't just pull stock photos
Posted on 2/5/26 at 10:19 am to deltadummy
I like a good beef pho with hoisin and sriracha. Opens up the sinuses.
Posted on 2/5/26 at 2:17 pm to deltadummy
Growing up, my mom’s go to for us was chicken broth with those really small rings.
She was a firm believer that you could cure anything with that soup, vitamin c tablets, and Vicks.
If it was really bad, you had to wrap up in a blanket and sit in a chair in the sun.
She was a firm believer that you could cure anything with that soup, vitamin c tablets, and Vicks.
If it was really bad, you had to wrap up in a blanket and sit in a chair in the sun.
This post was edited on 2/5/26 at 2:19 pm
Posted on 2/5/26 at 2:42 pm to Sus-Scrofa
Same, but throw in some saltines and ginger ale for some reason.
Posted on 2/6/26 at 10:07 am to wesfau
Tortilla Soup:
INGREDIENTS
3 tablespoons of olive oil
2 medium onions, chopped
1 poblano pepper, roasted, peeled, and diced
8 cloves of garlic, minced
2 tablespoons of dried cilantro (optional)
10 corn tortillas, cut into ½-inch strips.
3 cups of turkey or chicken, cooked and chopped
3 15oz cans of chicken broth
1 15oz can of chopped stewed tomatoes
1 10oz can of diced tomatoes and green chillies
1 15oz can of sweet corn (include the juice)
1 15oz can of creamed corn (include the juice)
1 tablespoon of cumin
2 bay leaves
½ teaspoon of back pepper
½ teaspoon of lime juice
Garnish:
Monterrey Jack cheese, shredded
Fresh cilantro and onions
Crema
Avocado slices
STEPS
1) Roast, peel, and dice the poblano.
2) Sauté the onions in olive oil until translucent.
3) Add the garlic and cook for another minute or so, then add the poblanos.
4) Remove the onions, garlic, and poblanos from the pot as best you can and set aside.
5) Add a little more oil and the tortilla strips. Stir to coat in the now flavored oil.
6) Add chicken broth as needed to keep from sticking, and stir as the tortillas break down into a mush.
7) Add back the onions/garlic/poblanos and keep adding broth as needed.
8) Simmer for about five minutes, adding broth as needed.
9) Add the chicken or turkey, any remaining broth, and the rest of the ingredients.
10) Bring to a boil, reduce heat, and simmer for 30 minutes. Adjust the spices as needed. For more heat, add ½ teaspoon of cayenne pepper.
11) Add lime juice at the end to brighten.
NOTES
Don’t simmer too long, or everything just blends together.
Add a can of hominy (drained).
Could throw in a small can of black beans, drained and rinsed.
A little Black Lime doesn’t hurt.
INGREDIENTS
3 tablespoons of olive oil
2 medium onions, chopped
1 poblano pepper, roasted, peeled, and diced
8 cloves of garlic, minced
2 tablespoons of dried cilantro (optional)
10 corn tortillas, cut into ½-inch strips.
3 cups of turkey or chicken, cooked and chopped
3 15oz cans of chicken broth
1 15oz can of chopped stewed tomatoes
1 10oz can of diced tomatoes and green chillies
1 15oz can of sweet corn (include the juice)
1 15oz can of creamed corn (include the juice)
1 tablespoon of cumin
2 bay leaves
½ teaspoon of back pepper
½ teaspoon of lime juice
Garnish:
Monterrey Jack cheese, shredded
Fresh cilantro and onions
Crema
Avocado slices
STEPS
1) Roast, peel, and dice the poblano.
2) Sauté the onions in olive oil until translucent.
3) Add the garlic and cook for another minute or so, then add the poblanos.
4) Remove the onions, garlic, and poblanos from the pot as best you can and set aside.
5) Add a little more oil and the tortilla strips. Stir to coat in the now flavored oil.
6) Add chicken broth as needed to keep from sticking, and stir as the tortillas break down into a mush.
7) Add back the onions/garlic/poblanos and keep adding broth as needed.
8) Simmer for about five minutes, adding broth as needed.
9) Add the chicken or turkey, any remaining broth, and the rest of the ingredients.
10) Bring to a boil, reduce heat, and simmer for 30 minutes. Adjust the spices as needed. For more heat, add ½ teaspoon of cayenne pepper.
11) Add lime juice at the end to brighten.
NOTES
Don’t simmer too long, or everything just blends together.
Add a can of hominy (drained).
Could throw in a small can of black beans, drained and rinsed.
A little Black Lime doesn’t hurt.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News