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SOS Made a huge pot of chicken soup & must have put too much water in it urgh!!

BonnieG Dec 7, 2012 07:55 AM

Do I have to remake the whole thing or can I do something to infuse some serious flavor in it now? Serving for a party tomorrow night. Right now all but one container is in the freezer. Opened and heated one to taste. Help!

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  1. m
    magiesmom RE: BonnieG Dec 7, 2012 07:56 AM

    If it is just too much water, reduce it until you like how it tastes.

    3 Replies
    1. re: magiesmom
      BonnieG RE: magiesmom Dec 7, 2012 08:20 AM

      how do you reduce it? Just put it back in the pot on the store and cook it? Do I add more chciken or carrots or something?

      1. re: BonnieG
        magiesmom RE: BonnieG Dec 7, 2012 08:24 AM

        Just boil, then simmer. Don't add salt until the end.

        1. re: BonnieG
          JungMann RE: BonnieG Dec 7, 2012 08:43 AM

          But first strain out the vegetables and chicken before you reduce the liquid. You don't want them to get overcooked.

      2. r
        RebelWithaCause RE: BonnieG Dec 7, 2012 08:00 AM

        Stock, of course.
        I recommend "better than bouillon."
        Either add that into the hot soup or pour some of the water out and toss in the better than bouillon stock in it.
        simple fix. no need to remake it.

        5 Replies
        1. re: RebelWithaCause
          BonnieG RE: RebelWithaCause Dec 7, 2012 08:10 AM

          just swansons chicken stock? I was also going to add cut up pieces of a cooked roasted chicken from the market

          1. re: BonnieG
            hotoynoodle RE: BonnieG Dec 8, 2012 08:36 AM

            late to this party, i know, but simply adding meat doesn't add a whole lot of flavor. that comes from bones and oogly bits.

            1. re: hotoynoodle
              twyst RE: hotoynoodle Dec 9, 2012 08:59 AM

              "late to this party, i know, but simply adding meat doesn't add a whole lot of flavor. that comes from bones and oogly bits."

              I find a great deal of mouthfeel definitely comes from the bones and oogly bits, but when it comes to pure flavor, meat actually does a really good job of adding it. When making fortified stocks etc meat is almost always used.

            2. re: BonnieG
              sunshine842 RE: BonnieG Dec 9, 2012 02:13 AM

              no, no -- not swanson's chicken stock -- you need to add a concentrated bouillon at this point -- NOT salty bouillon cubes -- Better Than Bouillon is a paste that adds flavor without adding volume.

              1. re: sunshine842
                marymac RE: sunshine842 Dec 9, 2012 09:26 AM

                I like Jamieson's concentrated stock. Comes in a jar. Usually in the soup aisle.

          2. ipsedixit RE: BonnieG Dec 7, 2012 08:15 AM

            Bring to a boil, reduce to a simmer, and let it reduce. Add some salt and white pepper to taste.

            4 Replies
            1. re: ipsedixit
              JKDLady RE: ipsedixit Dec 7, 2012 08:19 AM

              I would strain it before boiling so that you don't overcook everything else. Reduce the liquid then add everything back in. Add more chicken if you think it needs it.

              Maybe add some pasta, which would soak up some of the liquid.

              1. re: ipsedixit
                Nanzi RE: ipsedixit Dec 7, 2012 08:20 AM

                I would strain out the meat so it doesn't turn to mush then follow ipsedixit instructions.

                1. re: Nanzi
                  greygarious RE: Nanzi Dec 7, 2012 08:25 AM

                  I third that suggestion. Just don't both reduce and add Better than Bouillon, or it will be too salty. One or the other.

                  1. re: greygarious
                    C. Hamster RE: greygarious Dec 7, 2012 08:45 AM

                    I fourth it.

                    And don't boil, just strain out everything and let the liquid simmer uncovered.

              2. m
                miriamjo RE: BonnieG Dec 7, 2012 08:31 AM

                There are a number of concentrated stocks on the market. Swanson makes one. That would allow you to "up" the flavor without adding more liquid. Otherwise I would strain off the liquid and reduce it by boiling it.

                1. k
                  keith RE: BonnieG Dec 7, 2012 12:43 PM

                  If you have a roasted chicken from the market (as it sounds like you do), hack up the carcass and put it in your stock to simmer for another hour. The bones (and marrow) should all still have plenty of flavor and collegen and will enrich your soup quite well. If you feel like not only the chicken flavor, but the aromatics are missing as well, add some mirpoix as well. Very easy to save the stock with only a little effort.

                  Reducing (what many have suggested) is great if you're using this as a base for other sauces, but if you need the quantity for soup (as it sounds like you do), I'd enrich via the above method rather than reduce.

                  1. Cherylptw RE: BonnieG Dec 7, 2012 12:53 PM

                    I agree with the recs for reducing the stock, HOWEVER, if you have too much water, you may have to readjust your seasonings even if you do reduce it. I also agree with whisking in chicken base...don't go with the boxed stock as it has water in it and your stock already is weak. Go with a jarred base or at the very least use bouillon cubes or powder. Do this first before re-seasoning with salt.

                    1. j
                      jameshig RE: BonnieG Dec 7, 2012 02:16 PM

                      If it's not too late, if you have a specialty store- go and pick up some more than gourmet roasted chicken stock. It's a stock concentrate and 1 package, depending on how much you have, should be enough. Cheap too $3 to $4 per package.

                      1 Reply
                      1. re: jameshig
                        BonnieG RE: jameshig Dec 7, 2012 11:24 PM

                        Thanks so much!!

                      2. olyolyy RE: BonnieG Dec 8, 2012 02:18 PM

                        This happened once and I added a cube of chicken buillion to correct.

                        1 Reply
                        1. re: olyolyy
                          BonnieG RE: olyolyy Dec 9, 2012 08:54 AM

                          Thank you all, I added condensed stock that I bought at the market and the soup was perfect!!

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