What's wrong with my chicken soup???

Goldengrl327 ↓

Mon, Apr 11 2022, 1:37 pm

Help!!! I've been making chicken soup for years. Lately though, it's been tasting really bland and coming out watery with a bit of chicken flavor.
I make it pretty basic since neither my husband nor my kids like all the added vegetables (like squash, turnips, etc.) so it's just celery, carrots and onions (plus salt, pepper and parsley)

I've tried only using bottoms, only using tops and using a whole broiler (using and not using a bullion, etc.) but the soup is just not chicken-y.

What am I doing wrong???

chaya678

Mon, Apr 11 2022, 1:41 pm

Put chicken bones together with some chicken. You can add bone marrow as well. Make sure it’s enough ratio for water and that your cooking it for long enough. Sometimes I do overnight.
Spices I do salt
All spice berries
Garlic clove
Basil and parsley

ra_mom ↓

Mon, Apr 11 2022, 1:48 pm

Are you using a different stovetop? I find the burners intensity makes a difference and sometimes you have to cook things on a higher flame on a different stovetop, or vice versa.

↑ Goldengrl327 ↓

Mon, Apr 11 2022, 1:48 pm

ces wrote:

How much chicken are you using for how much water? How long do you cook for?

I usually use a broiler chicken (about 4 pounds) in an 8 qt. pot.
I cook it for about 2-3 hours

#BestBubby ↓

Mon, Apr 11 2022, 1:48 pm

Watery means too much water.

I second adding a turnip and some parsnips - gives a really good flavor.

Other soup veggies: onions, celery or celery root, carrots,

spices: salt, pepper, garlic powder, garlic cubes or fresh garlic, dill (if you like), parsley - dried or cube.

simmer for four hours - very low flame.

Some people add a turkey neck - mostly bones with some turkey meat to
add a rich flavor to the soup

Last edited by #BestBubby on Mon, Apr 11 2022, 1:50 pm; edited 1 time in total

↑ Goldengrl327 ↓

Mon, Apr 11 2022, 1:50 pm

lkwdlady wrote:

Sounds like too much water and too little chicken.
I think adding a turnip and some parsnips would add a lot. (You don’t have to eat them)

So that's what I'm thinking based on all the other posts I read. I use an 8 qt pot but I usually put the chicken in first and fill the pot up (I don't measure how many cups I put in) leaving room for the vegetables.
How much chicken do you use?

↑ Goldengrl327 ↓

Mon, Apr 11 2022, 1:51 pm

Also, with the net bag that everyone uses, how much dill do you use? And do you put the vegetables that you're not eating in there also?

↑ #BestBubby

Mon, Apr 11 2022, 1:51 pm

b94race wrote:

Your probably adding about 6 qt of water.

You would need about 2.5 - 3 lb of chicken and/or chicken bones.

Also the longer your cook, the stronger flavor.

watergirl ↓

Mon, Apr 11 2022, 2:05 pm

I am known for my chicken soup. Like, my husband's ex wife called me to find out how I make it Wink

and that says something. This is what I do:

Put a WHOLE (not cut up) chicken in the soup, it does not matter if you use a broiler or a pullet.

Start with cold water and the whole chicken and put it on a high flame. Peel and cut:
- 1 lb carrots
- 1 stalk/bunch of celery (which has a bunch of the stalks)
- 1 whole onion - LEFT WHOLE
- 1 peeled sweet potato
- season liberally with salt, garlic powder, and onion powder

Bring to boil, lower to simmer, and skim the grossness off the top. Then add the seasoning. Add more than you think is normal. Let it simmer on a LOW simmer for hours, like 6 if you can. Add more water if it reduces too much, but I like to fill my 10 quart soup pot to the brim. I do not use a net bag. The soup is golden and clear.

Last edited by watergirl on Mon, Apr 11 2022, 2:23 pm; edited 1 time in total

mha3484

Mon, Apr 11 2022, 2:25 pm

I cant make chicken soup in a pot it tastes awful. I have the best success with either the Instant Pot or Crockpot.

In a slow cooker I like these proportions but no one likes soup chicken in my family so I use bones instead. https://www.thekitchn.com/reci.....53310

For a pressure cooker I really like this https://www.number-2-pencil.co.....soup/

↑ Goldengrl327 ↓

Mon, Apr 11 2022, 2:28 pm

So, I'm excited to try some of these tips for Pesach: the parsnip, turnip and sweet potato and maybe low flame for longer. Crossing my fingers!!

yidisheh mama

Tue, Apr 12 2022, 1:37 am

b94race wrote:

So, I'm excited to try some of these tips for Pesach: the parsnip, turnip and sweet potato and maybe low flame for longer. Crossing my fingers!!

Yes, definitely cook for longer. 2-3 hours is nothing for chicken soup. You need the flavor to come out of the chicken and bones. I cook my soup for 12+ hours on a low flame.

imanonymous

Tue, Apr 12 2022, 6:58 pm

People always say to cook chicken soup for a long time, but I've found that it dries out the chicken.

What we do is first boil up the chicken until it's done, then take out the chicken and strain the liquid. We then boil the vegetables in the liquid and pull the chicken off the bone. Then we let it boil for about an hour and a half. Close to Shabbos, we'll put the soup all together and let it simmer for a bit.

nosher

Tue, Apr 12 2022, 7:02 pm

In addition to all the excellent advice given above, I have found it very important to first cook the soup on a higher flame until it boils before putting it on a low flame. I also check the soup occasionally to make sure that it is actually cooking. Often a very small flame or simmer option just keeps the soup hot but it doesn’t actually allow it to cook.

↑ watergirl ↓

Tue, Apr 12 2022, 7:23 pm

nosher wrote:

Bring to boil, lower to simmer is the golden rule for soups/broths.