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Can I cook chicken soup in pasta strainer pot?

Nikki NYC Sep 22, 2013 05:48 AM

I always strain the chicken and veggies anyway, so is it ok to just cook it in the pot with the strainer insert in place? Hmmm....

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  1. Tripeler RE: Nikki NYC Sep 22, 2013 06:20 AM

    It seems to me it would a lot harder to wash a strainer in which the soup was made, rather than wash the strainer which served to strain the ingredients only once.

    3 Replies
    1. re: Tripeler
      Nikki NYC RE: Tripeler Sep 22, 2013 06:25 AM

      How come?

      1. re: Tripeler
        C. Hamster RE: Tripeler Sep 22, 2013 06:29 AM


        Pretty sure OP is referring to a pentola thingie.

        1. re: C. Hamster
          Nikki NYC RE: C. Hamster Sep 22, 2013 12:10 PM

          You are correct.

      2. greygarious RE: Nikki NYC Sep 22, 2013 06:37 AM

        I have posted on several threads that I use this method for making stocks of all sorts. If you are not going to include the stock's solids in the finished soup (which IMO you shouldn't, because they've lost most of their flavor to the stock), this is a good way to go. It's easier to lift the strainer out, tilting it to one side in the pot so it can drip, than to tip the hot, splashing contents of a plain pot into a colander set into a second pot.

        3 Replies
        1. re: greygarious
          Nikki NYC RE: greygarious Sep 22, 2013 12:12 PM

          Thank you so much. I am making soup for my little boy and I'm trying to keep things simple.

          1. re: Nikki NYC
            cheesecake17 RE: Nikki NYC Sep 22, 2013 03:32 PM

            Definitely can do this. Just dump the solids and give the strainer insert a soak in the sink right away- it'll be easier to wash

          2. re: greygarious
            boyzoma RE: greygarious Sep 22, 2013 12:42 PM

            I do this all the time. So much easier. I've never noticed any changes to my pasta when I cook it either. If that were the case, I'd have to have a separate pot for each type of dish I cooked.

          3. i
            INDIANRIVERFL RE: Nikki NYC Sep 22, 2013 06:52 AM

            Are you recently crazy, or has insanity been a recurring part of your mental hygiene?

            No true Hound would ever multi-task something so primal as a pasta pot. The oils, esters, and ketones that would impregnate the pot for the required 36 hours of simmering that a true free range chicken needs would ruin it for anything as delicate as pasta. And probably gnocchi.

            Who cares about gnocchi? Peasants who eat gnocchi are defined as too poor to buy a pasta machine.

            A colander on the other hand is designed to strain a multitude of items. Hence it fulfills the criteria of a unitasker, that is such a requirement in any Hounds repertoire.

            Sorry, it is Sunday, the coffee is still perking, and I have a full day helping a friend move before the sheriff gets there. And why have I never thought about using a pentola for instant broth? Idiot me. :-)

            1. t
              tardigrade RE: Nikki NYC Sep 22, 2013 06:32 PM

              A pot's a pot. The only problem I can see is cleaning the strainer afterwards, since chicken tends to be on the greasy side. I occasionally run sieves and strainers through the dishwasher since I think it does a better job at cleaning them than handwashing, but if the holes in the strainer are on the large size even cleaning shouldn't be too hard.

              I,OTOH, use a stock pot and a collander to make my pasta.

              3 Replies
              1. re: tardigrade
                greygarious RE: tardigrade Sep 23, 2013 11:48 AM

                Not difficult at all. Hot soapy water in the pot, put the strainer in it and wash it after a few minutes of soaking, then wash the pot itself with the soapy water it contains. Done and done.

                About a year after buying the pasta pot, I discovered that making pasta sans boiling, using a smaller pot, works just as well and is simpler. I was figuratively kicking myself for buying the pasta pot that I would never again use, until the stock idea occurred to me.

                1. re: greygarious
                  512window RE: greygarious Sep 23, 2013 12:14 PM

                  At least I received mine as a gift....Never liked it for making pasta.

                  But now I can drag it out of the back of the cupboard and actually use it.


                  1. re: 512window
                    cleopatra999 RE: 512window Sep 26, 2013 11:09 AM

                    Brilliant idea. The straining pouring, burning of hands part always drives me nuts. And I hate my pasta pot for pasta, not deep enough. But I am totally trying this next time!

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