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Sep 16, 2012 05:44 PM

Save My Tasteless Salty Chicken Soup

I made a batch of chicken soup today. Had to run out, so my dh was watching it for me. Rather then simmer on a nice low flame, it cooked for 2 hours one a medium-high flame. The result is a tasteless soup. I added salt, now I have a salty tasteless soup. Can it be corrected? What if I add a chicken boullion cube? I figure adding matzoh balls and noodles to the soup tomorrow might help with the saltiness, but how can I get more flavor? Thanks!

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  1. Potatoes to take out the salt
    Lemon, tarragon and demiglace for flavor

    1. Saute up a mirepoix, then add your "stock" to this mixture, throw in some fresh herbs if you have them, also a parmesan rind adds a really nice depth and richness. Simmer it all briefly.

      1. Chicken base could work. Add carrot, parsnip, turnip, onion, dill and parsley and simmer. That will give you a more traditional "Jewish" flavor, if that's what you'd like.

        1. How about poaching a chicken in the soup? Use the poached chicken in your matzoh ball soup, make a chicken salad, or make some enchilladas or a chicken pot pie.

          4 Replies
          1. re: smtucker

            I agree with a nice mix of veg sauteed in a bit of butter, add some herbs, grind in some pepper, added to your soup, it should help. I'd also use a ladle full of your 'taste-challenged' soup to deglaze the pan..most of the 'tasty' is in the bits stuck to the bottom. A rind of cheese would add some depth, if you have a bit of dried-up cheese lurking in the fridge. Squeezing a bit of lemon juice in can punch it up, too. I don't think I would add a bullion cube unless you have something salt-free.

            1. re: smtucker

              Or you could try morphing it into a slightly different soup with stronger flavors...egg and lemon and orzo for avgolemono (I'll bet I spelled that's late). Maybe egg-drop soup?

              1. re: tonifi

                For most of the batch, I'll need to keep as a traditional Jewish Chicken Soup, but for the left over batch, I'd love to make avgolemono. Do you have a good recipe?

                1. re: tonifi

                  Guess what? You spelled it correctly, tonifi. Avgolemono soup is an outstanding idea. I haven't made it in SO long, and I always have chicken broth around. Hmmmm...

              2. The only way to get more flavor is to add more stuff to it, as suggested above, but the stuff has to be salt-free. More chicken and veg are good ideas. Bouillon and base are bad because they are mostly salt. If your stock wasn't already too salty you could have improved it by reducing it, but all that will do now is make it saltier. The potato thing is a myth.

                1 Reply
                1. re: acgold7

                  In my teensy tinsy very limited experience :) the potato thing is NOT a myth - I have saved many an oversalted stock by throwing in a halved potato and letting it absorb for an hour or so. The rest of the advice is correct, for sure: unsalted base, or, if your store sells it (we have one local store that does) chicken demi-glace, aka chicken jelly; any of these would add more flavor to your broth without adding more salty flavor. Enjoy dinner, your mishmash soup sounds great! (That's what we call it when we add noodles - and sometimes kreplach- to our matzo ball soup.)