Why did my Shabbos chicken soup look milky?

I hope someone on here can help me figure out what went wrong with my chicken soup so that I never have a repeat! I always see clear broth soups at everyone elses houses, but this week mine looked so cloudy like milk! It was very unappetizing. The ingredients used were a thigh/leg of chicken defrosted for 4 days in fridge (my guess was that's the problem?), carrots, parsnip, celery, garlic, onion, salt and pepper. I made my soup Friday morning, was milking looking since the beggining. Please help! TIA.

Platinum Member Joined: Jan 23 2008 Posts: 9074

4 days was too long...throw any leftovers out! It's happened to me. sometimes it's because it's been simmering too long, or if the chicken wasn't fresh. In this case I suspect it's the latter.

My dh also wants me to ask if the fact that skin was on the chiken could make it cloudy as well?

in my experience letting the soup come to a hard boil will make it very cloudy.

Pepper sometimes makes it milky looking. I also cooked chicken soup with a spanish veggie called "yuca" and that also makes it milky looking.

My guess is that your soup looked "milky" because the chicken was spoiled.

However, I make a cloudy chicken soup. I cook the chicken in the broth for about 12 hours. It is much richer than the soups that are a clear broth. There is nothing wrong with a cloudy, rich soup.

I put chicken, oregano, pepper, carrots, onion and garlic in the soup. The oregano matzo balls go in for the last hour to half hour.

Star Havah

Diamond Member Joined: Apr 23 2007 Posts: 3308

To make a clear chicken soup I boil the chicken first and remove all the foam that bubbles up. After that you can add the rest.

Posted: Mon, Dec 29 2008, 11:00 am Post subject:

I've cooked it with the skin and never had this problem. I also make sure that my soup is bought to a hard boil for a bit to make sure the vegetables don't come out hard.

I don't know if this will help you but the Hamodia had several tips on making clear chicken soup. The only one I remember was not to cook it covered. Cook it with the lid on but lopsided so that a part sticks up and a crack is left uncovered (am I explaining this right?) Maybe if someone else remembers some other tips they can post it. I remember their being a lot.

Good luck
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chickenboiled for too long, or chicken sitting in the fridge for too long. both can be the culprit(s).

Thank you all very much for your responses and help! Smile

IY"H this week the soup won't go wrong.

inthekitchen, you don't have to defrost the chicken to make soup from it. next time don't bother, you won't have any problems.

Senior Member Joined: Nov 20 2006 Posts: 154

To make a clear chicken soup: First put water in pot, and add all vegies as soon as they're ready, and your spices. MAKE SURE IT'S BOILING as you add the chicken, one or two pieces at a time -- always coming to a boil before the next pieces are added.

I agree -- the chicken does not need to be defrosted ahead of time. But the water should always be boiling before more pieces are added.

If you have chicken, meat, or fish which is NOT spoiled, but not the greatest, soak it in cold water with a little vinegar or sour salt for 1/2 hour before using, and it will smell and taste fresher.

Senior Member Joined: Nov 20 2006 Posts: 154

BTW -- If all else fails, clarify!

Bring 1 qt chicken soup to a low boil. Take three egg whites and whisk them with a fork until they are just frothy, then add them to the hot soup. They will curdle immediately. Cover the pot and leave it for about 10 minutes. When you lift the lid 10 minutes later, there will be a thin layer on top, it looks slightly reminiscent of wet dryer lint. Strain the broth through a piece of damp muslin fitted in a strainer. It will be clear as glass

Platinum Member Joined: Aug 12 2007 Posts: 20504

Yamama, I did your shita today and the soup is very beautiful. Thanks!