If I'm too fluey to cook:
Baxters French Onion soup
Sainsbury's Chicken and Vegetable Broth in a tub from the chiller section - I know, homemade is best...
Hot toddy - supermarket own-brand whisky, lemon juice, honey, boiling water
White bread with butter, and honey or lemon curd
Lemon and ginger tea, with honey
Ready meals:
Curries (push the boat out and get Waitrose - "I'm not well you know!")
Chilli con Carne
Takeaway:
Salt and Chilli King Prawns from my local Chinese (it has loads of onion, red pepper and crushed chilli peppers) and for many, many extra calories (without much nutritional value, but really nice) a side of sesame prawn toast.
Once I feel well enough to attempt to "cook" something low-effort and very quick:
Stir-fried tenderstem broccoli, with crushed chilli and a lot of shredded ginger (both from the "Very Lazy" brand jars that I have in the fridge), spring onions, sesame oil, soy sauce.
Basa fillet(s) that are good value from Sainsbury's and taste good too, fried in butter and oil, along with a halved tomato or two, season with salt, pepper and put a generous amount of capers in the same pan, take out the fish and tomatoes and add lemon juice to sizzle with the capers, serve with boiled mini potatoes with the lemony caper sauce on top. Extra butter on the potatoes is a good idea.
Can of canellini beans (drained) heated gently in a pan with butter, salt and pepper. In a separate pan, fry a beef steak (I prefer a thin steak) in oil and butter on fairly high heat with black pepper and dried oregano. Put a big pile of watercress on a plate, crush the beans a bit with a masher, put the steak on the watercress to rest, then add some white wine (or lemon juice) to the frying pan and bubble. Put some crushed beans on the plate, pour the sauce from the steak pan over the beans and steak. This is a version of a Nigella recipe. You've been poorly: you need protein!
Vegetable soup, using a bag of ready-chopped vegetables from the Morrisons chiller section, and a stock cube, water, black pepper, no salt as the stock is salty, but add salt after tasting if you like salt. Chop a whole bag of curly parsley and add to the soup near the very end of cooking.
I subscribe 100% to the "feed a cold and starve a fever" rule. If you're ill with a cold or flu and have that rumbling hungry stomach feeling, eat! Loads!
I'd always thought the saying meant "if you have a cold, eat, but if you have a fever, don't eat anything". But quite recently I read that it means "feed a cold, and you WILL starve a fever" as in stop a fever from taking hold.
Hope you feel better soon OP, and everyone who's got this lingering cold virus.