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Chicken soup help!

j
jhfinxy Mar 27, 2013 05:13 PM

I recently made chicken stock (for matzo ball soup), and it turned out too sweet. I followed a pretty basic recipe: a whole chicken, some extra chicken bones, carrots, turnips, onion, tomato, all simmered for a couple hours. should i take out the vegetables earlier? less vegetables? I'm just not sure why this batch turned out sweeter than usual, when any chicken stock recipe I find looks like what I did.

suggestions??

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    Violatp RE: jhfinxy Mar 27, 2013 05:21 PM

    Maybe too many carrots. And, I think some turnips can be on the sweet side?

    1. goodhealthgourmet RE: jhfinxy Mar 27, 2013 05:23 PM

      Carrots, turnips, onion & tomato are all sweet - you need celery and herbs (parsley & bay leaf are most common) to balance them out. I personally like to toss in a garlic clove and peppercorns too.

      And FWIW, I've never used tomato in my chicken stock, nor have I seen a recipe that calls for it. Tomato products are usually only found in brown stocks used for things like demi-glace and brown sauces.

      1. m
        MRS RE: jhfinxy Mar 27, 2013 05:24 PM

        i don't mean to sound critical but I have never known anyone to use tomato in the stock/soup base for chicken soup with matzoh balls. I always use:
        Chicken and bones
        water
        parnsips
        carrots
        onions
        celery
        salt
        pepper
        maybe a hint of garlic depending on taste

        Bring to boil and skim, reduce heat and continue to skim. cool overnight. bring to a boil the next day. strain if you like a clear soup/broth with matzoh balls.

        I'm truthfully not familiar with cooking with turnips...is possible that it made your soup starchy/sweet? What kind of "sweet" was the taste?

        good luck

        3 Replies
        1. re: MRS
          LizGW RE: MRS Mar 27, 2013 05:30 PM

          Sometimes carrots are sweeter than other times. Perhaps that was the reason?

          1. re: MRS
            m
            MRS RE: MRS Mar 27, 2013 06:02 PM

            i forgot dill!!!

            1. re: MRS
              j
              jhfinxy RE: MRS Mar 27, 2013 09:09 PM

              oh woops, I meant parsnips! The sweet most definitely came from the parsnips and carrots. So maybe I'll cut out the parsnips as someone else suggested, if their flavor can be overpowering.

            2. s
              sandylc RE: jhfinxy Mar 27, 2013 06:25 PM

              I think chicken stock is about the chicken. I only add onions, celery, peppercorns, and maybe bay leaf and/or thyme. If I'm using the stock for something Asian, I'll put in some fresh ginger (and no bay leaf or thyme).

              An old ATK article said that carrots don't add any flavor to stock, so I stopped using them.

              2 Replies
              1. re: sandylc
                eLizard RE: sandylc Mar 28, 2013 07:25 AM

                this is what i do, too. but what a revelation about the carrots. not gonna use em anymore!

                1. re: sandylc
                  j
                  jerrymcc RE: sandylc Mar 28, 2013 03:53 PM

                  Not many Americans know the flavor of ginger in Asian cooking. I have also become a fan of Galanga root a very similar but sweeter variety. I love to make Tom Yum soup with Lemongrass another great Asian flavor. I'm now plying my art at Pho a Vietnamese noodle broth dish. As far as Carrots I believe they add a delicate sweetness and balance to most but not every soup. Bay leaf, thyme, rosemary, peppercorns all added to taste. That's what's great about soup. There are no boundries.

                2. ipsedixit RE: jhfinxy Mar 27, 2013 07:08 PM

                  Make chicken stock with chicken.

                  Don't throw in all those aromatics and veggies. Save those for the soup you eventually prepare.

                  Water, chicken (carcass, bones, etc.) and a bit of vinegar (optional) is all you need for great chicken stock.

                  1. j
                    jerrymcc RE: jhfinxy Mar 27, 2013 08:52 PM

                    This is from Lidia Bastianich. All clear broth stocks basically use what I refer to as coc, no k. lol. Carrots onions celery and what ever meat and/or bones you would like. You can do meatless and have a vegetable stock. The other vegetables especially turnips and parsnips can be very overpowering. Add these per recipe to acquire the taste you want. Tomatoes I found quite acceptable. Remember stock is a base and should be neutral in flavor but not bland. I found those three ingredients to yield a very smooth broth. Lidia knows soup. I've been making soups that way for years and have had rave reviews. I would make about three gallons and from that three or four different soups. We all strive to find that "soup nazi" inside us. "from Seinfeld" Anyway, soup's on! nothing better.

                    1 Reply
                    1. re: jerrymcc
                      j
                      jhfinxy RE: jerrymcc Mar 27, 2013 09:12 PM

                      This is very helpful, I think next time I will cut out the parsnips, and maybe only add the aromatics when I'm reheating the stock for soup. Thanks!

                    2. Jay F RE: jhfinxy Mar 27, 2013 08:57 PM

                      I make chicken stock with chicken. And water.

                      I make the soup when I make the soup.

                      1. Bacardi1 RE: jhfinxy Mar 28, 2013 03:49 PM

                        I never add parsnips to soup & always cut back on the carrots because I personally dislike sweet stock, & both the above are common culprits.

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