Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Oct 12, 2012 11:33 AM

Soup Disaster

Due to the nice rainy day yesterday… I was preparing a nice pot of sausage, spinach & white bean soup. I had everything ready and added the chicken stock as I normally do. I let it simmer for about 30 minutes.

When I went to taste the soup it had an off flavor. Hard to describe but almost lemony. I went back and smelled the box of chicken stock and it smelled definitely not normal with a faint rotten egg smell. I always usually buy stock from Trader Joes or Sprouts but just happened to have a box of Swanson’s so I used that. I cut the box open to see if any mold was present but did not see anything.

Had to throw the entire pot out and order Chinese take-out.

Always pour your stock into a glass container and\or smell before using!!!

  1. Click to Upload a photo (10 MB limit)
  1. smart suggestion thanks

    1. I don't smell my stock in a box even after it's been in the fridge for a week!

      1 Reply
      1. re: monavano

        I just take a sip out of the box. I've been using Progresso broth in a box and it seems to spoil after only a few days. I froze the leftover box last time I used it and will find out tonight if it is OK.

      2. OK boys and girls... time to make your own stock. Very easy and safe overnight in a slow cooker, or on the stove on a weekend when you're around the house. (Bones/carrot/onion/bay leaf/peppercorns/water) Freeze what you can't use up in a week.

        It's a shame that happened to you boltsfan.

        3 Replies
        1. re: Gio

          There are plenty of decent boxed stocks out there and no need to feel bad about using them. I make my own but have a standing order with Amazon for boxed stock. I use it so much that I'd be making it at home once a week if that was my only source.
          Thank goodness it's not.

          1. re: monavano

            It's just our different approach to things, monavano. I make our stock every 2 weeks so there's always a large jar in the fridge and freezer cuz I generally use some stock virtually every night.

            1. re: Gio

              Well, good for you. Homemade is the best.
              I guess my point was that your post sounds preachy and better than thou and what this thread is about is BOXED STOCK. I just don't get why people swoop in and try to change a thread into "this is what I do and you should too!" when it doesn't apply to the subject at hand.
              There are plenty of homemade stock threads and I think you should post in one of them.
              I mean to say this with respect. I just don't get the need to inject something not related to the subject. This is CH. We get that homemade is best, so why other than to preen?

        2. I guess it would be wise to always give our ingredients (no matter the source) a good look and a sniff before adding it to a preparation. Sometimes I do and sometimes not...

          Whenever I use bought chicken stock it is Swanson's in the box and have never had a problem. I do freeze any unused part immediately after opening.

          1. My worst nightmare. :( I use chicken stock in some of my stir-fry sauces, and when I don't make my next one as soon as I thought... I'm always scared the leftover stock in the fridge is going to kill me. :p

            Having to toss a whole dish is always a serious bummer.

            1 Reply
            1. re: Kontxesi

              just reboil it for a while. you'll be fine.