HOME > Chowhound > Home Cooking >

Please help me fix my chicken soup!

b
babkanosher Dec 15, 2010 03:36 PM

I made soup today and I don't think I used enough chicken for the amount of water in the pot. The soup tastes ok, but weak... not enough chicken flavor. I have extra thighs in my freezer (should have thought of that sooner!)... Can I add them to my soup tomorrow (it's chilling in the refrigerator now) and simmer again? Or is there some other trick I should know? Any help appreciated!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. onceadaylily RE: babkanosher Dec 15, 2010 03:46 PM

    I would thaw the thighs, roast them tomorrow, and just shred the meat to add to the soup. Or you could add a thickener for a cream of chicken soup, and boil a bit longer (assuming the noodles aren't in there yet), and serve it over noodles.

    1. s
      smtucker RE: babkanosher Dec 15, 2010 03:48 PM

      So you just have the stock in the pot now, or have you already added other ingredients? If it is just the stock, reduce until it has the flavor you want. If you have already added other ingredients, use the thighs to make a new stock, reduce so that it is more intense and add it to the original soup.

      1 Reply
      1. re: smtucker
        b
        babkanosher RE: smtucker Dec 15, 2010 04:26 PM

        Right now, it's just stock.

      2. alanbarnes RE: babkanosher Dec 15, 2010 04:26 PM

        Have you salted the soup yet? Unsalted stock tends to taste "weak" when in fact it's just under-seasoned. Experiment with a few tablespoons - you don't want to end up with a pot of salty weak soup.

        If that isn't the problem, you can cook the extra thighs in the stock. That will give you more chicken for the soup and a more flavorful stock. Another option - some might call it cheating, I'll call it "quick and dirty" - is to just stir in a little bit of Better Than Bouillon and call it good.

        2 Replies
        1. re: alanbarnes
          c
          classylady RE: alanbarnes Dec 18, 2010 05:19 AM

          I add a chicken powder in the beginning to flavor the soup. The chicken powder can be added about 15 minutes before serving and cooked longer.

          1. re: alanbarnes
            c
            CocoaNut RE: alanbarnes Dec 18, 2010 07:55 AM

            I was also thinking "salt". I realize it's 3 days, later, but..... Homemade stock does not taste have an extreme chicken flavor like some of the commercial products. Often times, salt is all that's needed to "punch up" the flavor. Otherwise, add the thighs as others have mentioned or buy a chicken "base" - the only problem with the bases is they normally contain a LOT of sodium so be careful lest your stock becomes too salty. I think there may be some low(er)-sodium brands

          2. chefj RE: babkanosher Dec 15, 2010 04:30 PM

            Yes you can just add more backs, bones, wings,thighs or what ever and simmer again to strengthen your stock.

            1. greygarious RE: babkanosher Dec 18, 2010 06:47 AM

              Either reducing or cooking the thighs in the stock will get you where you want to go. BTB or Trader Joe's liquid chicken conentrate (handy because it's in ketchup-packet type packaging)
              will also work as long as you haven't already salted your stock. I disagree with the first suggestion, to roast the thighs and add shredded meat. That will just give you meat in watery broth; it won't flavor the liquid much unless it is cooked in it for a while and doing so with precooked meat would sap the flavor from the shreds.

              1 Reply
              1. re: greygarious
                onceadaylily RE: greygarious Dec 18, 2010 09:15 AM

                You're right about merely adding roasted meat. I was going on the assumption that the 'soup' was already made, noodles and all, since the words broth or stock weren't used.

              2. WhatThePho RE: babkanosher Dec 18, 2010 11:59 AM

                Late post, and this is maybe another "quick and dirty" suggestion. To my palate chicken soup stock never tastes "full" without simmering celery w/ the leaves, carrots and onion. Strained and salted, you wouldn't even need more chicken. Throw a whole sprig of fresh thyme in to really fill it out :) :) :) Oh chicken soup.

                Show Hidden Posts