Pho, Campbell's, ramen: Alaska, what's the best soup when you're sick?

Welcome to flu season in Alaska. And if you, your family or maybe entire office has been hit by the virus, there's probably one thing you've been reaching for: soup.

It's hard to say exactly when flu season peaks — it can only be determined once the season is over — though winter months are generally when the most people get the sickness, according to Donna Fearey, nurse epidemiologist with the Alaska section of epidemiology.

Reported cases of the illness began to rise this January. Fearey said it's also the time of year where other sicknesses get transmitted, including common cold viruses.

The flu vaccine is the best defense for staving off the flu, and it's still not too late to get one, Fearey said. Influenza A has been the most common strain reported this year and the current vaccine protects against it.

But what if you're already coming down with a nasty bug? Hand-washing and staying home from school or work is a way to keep from spreading the sickness.

The medical healing properties of soup seem to be up for debate. But one thing not up for discussion? The comfort factor.

Alaska Dispatch News asked a range of health professionals — from nutritionists, doctors and school nurses — and food enthusiasts what soup they reach when they get sick.

Diane Peck

Early care and education obesity prevention coordinator with the Alaska Department of Health and Social Services, Anchorage

There is little evidence that soup can help improve cold or flu outcomes. The main benefit is soup can help you get more fluid, which is important when you're ill. It's warm, comforting and easily digestible; all important when you don't feel well.

When I'm home sick, my go-to soup is ramen — the cheap, dried brick with flavor packet. I don't normally like ramen, but seem to crave it when I'm sick. It's warm, salty and, most importantly, quick and easy to prepare. When I start to feel better, then I focus on eating extra fruits and veggies to make up for those I missed.

Sandy Sherwood

Health treatment nurse at Lake Otis Elementary School, Anchorage

I hate to admit it but when I'm sick it is Campbell's chicken noodle soup I crave. It stems from my childhood. Another thing I like when I have an upper respiratory illness is hot black tea with honey, lemon and ginger.

Dr. Joseph Klejka

Yukon-Kuskokwim Health Corp. corporate medical director, Bethel

As a medical professional, I have no opinion on what soups are the best. Homemade soups, in general, would be superior to commercial soups in that they would not have all the artificial additives required for shelf preservation. Certainly with any illness, good nutrition is important in the healing process. This is especially important for viral illnesses such as colds, influenza, and RSV (respiratory syncytial virus), which do not respond to antibiotics, where the individual's own immune response ultimately repels the virus.

Maria Dexter

Tribal healer, Norton Sound Health Corp., Nome

I believe all broth from any soups is a healthy source of nutrients just as a lot of the juice from boiling our plants is very medicinal. Since I live in Nome now I like to have the plain chicken soup.

Kevin Meddleton

Acupuncturist at the Alaska Center for Acupuncture, Palmer

Chinese medicine approaches cold and flu symptoms with the dual strategies of strengthening immune function whilst also facilitating the expulsion of pathogenic influences. Soups and stews are considered a great asset in helping the body heal from illness. The most recent Western medical research confirms what Chinese medicine has known, that the gut is an integral part of the immune system, so it is very important to support healthy digestive function while a person is fighting off or recovering from a cold or flu.

Our two favorite soups are congee and bone broth. Congee is a simple soup made of rice and water. It is very easy to digest and will take the flavor of whatever additional ingredients you add.

Bone broths can be made using chicken bones or moose bones or even fish bones — it's best to use organic and local animal bones if possible. If you are not able to make your own there are several companies making bone broth available in grocery stores and online.

Laura Norton-Cruz

Licensed master social worker and program director with Alaska Children's Trust, Anchorage

For me, if I have a cold I want Vietnamese pho with chili paste in it to get the mucus out or Thai tom yum kai to soothe my throat. Or an herby, European-style chicken soup with lots of soft cooked vegetables in it. If I'm sick enough though, or pregnant and picky, then I crave Top Ramen and Cup Noodles and do my best not to eat it.

Leslie Shallcross

University of Alaska Fairbanks Cooperative Extension agent, Fairbanks

I prefer a garlic/miso broth. Steep one large crushed garlic clove in two cups of broth or just water for 10 minutes at a simmer. Add 1/4 teaspoon dried thyme if desired. Take off the heat and stir in 1 to 2 tablespoons of rice miso. Very nice if you are sick!

Shannon Kuhn

Food writer for Edible Alaska, former food columnist for ADN

I go to Tofu House for their sundubu jigae because I never want to cook when I'm feeling sick. It's a spicy tofu stew that is cooked and served in an earthenware pot (ddukbaegi) still bubbling hot. Depending on what I'm in the mood for there's pork, seafood, beef, kimchi and more to choose from. My favorite part is cracking the raw egg in when it is served and stirring it into the stew. Eaten with a bowl of rice and the banchan sides, it always makes me feel better. It's a one-pot wonder meal!

Kirsten Wendt

Abbott Loop Elementary School nurse, Anchorage

The best deal is Costco's homemade chicken noodle from their rotisserie chicken. It is very concentrated so you can stretch it by adding a container of chicken broth or stock. And there's a lot of chicken meat in it. Canned or powdered chicken soups (especially ramen) don't have the healthy attributes of homemade or fresh-made store bought.

Claudia Maria-Mateo

Master in social work intern, Anchorage

It is not the soup that makes me feel better. It is going back to when I was a child and my mom was there to baby me back to health. It is the love that goes into it, like the rub on your head when the flu is accompanied by a headache. The soup is just a way to keep food in my stomach when nothing else feels good.

As for the recipe, there is no science to it. It is your typical chicken soup without the noodle and accompanied by veggies instead. My mother makes the broth from scratch and adds traditional Dominican vegetables such as plantains, yucca, sweet potato and squash. This soup was the same one my grandmother use to make my mother, and it has been passed for generations.