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I Goofed .. Soup Too Spicy

I made a BIG pot of chicken soup with a new recipe and it called for 1/8 teas. of red pepper flakes. After tasting it, I think that I put in 1/2 teaspoon. Is there any way to tame it? My husband who loves spicy foods say that now it tastes more like chili and is a bit too hot for him too.

Thanks.

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  1. Anything dairy will help: cream, yogurt, etc... You could also just dilute it and cook for longer with additional vegetables or chicken.

    Which recipe is it and how important is it to you to stay true to the recipe?

    1 Reply
    1. re: michelleats

      http://www.americastestkitchen.com/vi...

      It's a slow cooker chicken soup recipe from America's Test Kitchen online. The veggies are sauteed and the chicken thighs are cooked whole and then shredded later. It is different from my regular chicken soup recipes and I think that it has a good flavor except for the chili flakes.

      Sauteeing (sp) the veggies and browning the whole thighs gives it added flavor, so it is richer than my regular stove top chicken soup.

      I had intended to freeze part of it.

    2. Seconding the dairy recommendation. My preference is mexican crema. A big dollop on top will cool things down. If I have steamed veggies laying around (green beans esp.), mixing those into the soup will cool it down too.

      1 Reply
      1. re: tcamp

        Thanks - I have some yo-cheese that I made the other day and that does sound good. I didn't have any noodles and for dietary reasons (no will power) I don't keep pasta in the house.. so I substituted barley.

        I'll plop some yo-cheese on tonight and see how it tastes.

      2. I've also heard that cooking a potato in the broth will draw out the seasoning (whether it be salt, spice, etc. - maybe worth a try?

        5 Replies
        1. re: emeats

          I've heard the potato thing too, but never tried it.

          1. re: Canthespam

            It does not work. Dilution is the only way to make it milder.

            1. re: chefj

              Right on, chefj. The potato myth is an old wives tale. Of course, if you dilute it with enough potato that dilution will have some advantage. Dilution, preferably more of the same recipe without the pepper, is the only way to make it milder. Dairy products eaten with it may shield the mouth from some of the heat, but that's never a sure thing.

              1. re: chefj

                I've never tried it but have heard enough people claim that it works that if I were the OP, before I tried more significant doctoring, I WOULD give the potato thing a shot. Probably quarter a starchy variety potato and simmer a bit. Taste the spud. If it's very peppery, then it IS taking some of the pepper out of the soup, right? If it doesn't do anything, you can either toss it or chop it up and include in the soup to which you'd then add some fatty dairy component, and/or dilute with broth.

                1. re: greygarious

                  Lots People also say rub Butter on a Burn or hold it over the Heat. Try it if you want but it still doesn't work.
                  http://www.realsimple.com/food-recipe...
                  http://www.epicurious.com/articlesgui...

          2. Diluting is the only sure way to fix it. Canned chicken broth should work. If you have to remove some of the spicy broth in order to keep the ratio's the same, you could maybe freeze the removed broth, freeze and save for chili!

            1. I remember a time when a meat & vegetable dish was way too spicy and I turned on a dime and went 'Thai', by adding some curry and coconut milk... It blew our minds and became way better than what I first set out to do... I'm not saying do this, but I wanted to toss it out there...

              2 Replies
              1. re: Mild Bill

                I like this approach. It would change the flavor profile significantly, but in canthespam's shoes, I'd probably dilute with chicken broth, additional sauteed vegetables, cream, tortilla chips and cilantro, and claim that it was supposed to be Mexican.

                1. re: Mild Bill

                  I agree with mild Bill. Turn it into something else. If it tastes more like chili, then maybe it is a chili!! Going thai is one route, and addint the peanut butter would be another. I yahoo'ed "chicken peanut soup" and there's a bunch of them out there. There's a basic one on allrecipes.com that uses half a cup of peanut butter, but then there's a lot of various african versions. Do it! I think that trying to dilute the spice will only dilute the rest of the flavor that you worked so hard for.