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

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

    3 Replies
    1. re: magiesmom

      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

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

        1. re: BonnieG

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

      2. 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

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

          1. re: BonnieG

            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

              "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

              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

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

          2. 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

              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

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

                1. re: Nanzi

                  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

                    I fourth it.

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

              2. 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. 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.