Chicken Noodle Soup Fails! Advice?
I have tried at least 10 recipes for chicken noodle soup (or variations), and no matter what I do, the chicken turns out dry, dry, dry to the point where I don't want to finish it!
What I am doing wrong? Can some soup-guru set this apprentice on the right path?
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11 Comments:
Ohhhh me, Mr. Kotter...Pick me! I think you're using white meat.
I know all you white meat eaters out there might cringe but to make good, rich stock you need dark meat and lots of bones (like backs and necks). Only after you are done making the stock, put in chunks of white meat or poach a whole breast and shred it for service later. The white meat does not take a long time to cook but the soup will have little flavor if you use white meat to make the stock.
That's my guess...and my suggestion. Hope you enjoy your next batch!!
chiff0nade at 5:47PM on 03/17/08
I never use white meat when doing chicken soup. I use drumsticks, sometimes thighs too, but always a cut with the skin on and bone in.
I start the soup by simmering the chicken pieces (drumsticks) in a dutch oven full of water along with pepper, salt, and a bay leaf - do this until the meat is cooked. Then I take out the chicken and start adding my chopped vegetables to the water, which is now pretty flavorful.
Start with carrots, onion, and maybe potatoes - let those simmer for awhile. Then add things like zucchini and celery. When all the vegetables are cooked add in the meat of the chicken along with shredded cabbage.
As for spices I usually add a touch of cayenne and maybe a chicken bouillan cube if I have them in the house. If you have fresh thyme that is always a wonderful addition.
The mix of vegetables never stays the same - just whatever you have in the house is fine. I sometimes put in a can of cannellini beans at the very end.
Hope this helps!
Carosone at 6:08PM on 03/17/08
Hey Mistah. Kottah, I wudda said what Vinnie Barbarino said up der. Heh, heh, heh. Hey Vinnie, it's ME, Arnold Horshack. Dat was excellent advice.
PerkyMac at 6:09PM on 03/17/08
You're so right. White meat it was. I'll be sure to report on what happens with the next batch!
Thanks, all!
Skythe at 6:28PM on 03/17/08
also...don't forget to salt the broth when you are done cooking it. chicken soup needs salt
Judyep at 8:25PM on 03/17/08
White meat? Dark meat? Hello..YOU NEED THE WHOLE CHICKEN! For good luck you could also add some backs, wings and some dark parts but please do start with chicken, better yet a HEN. Place in a large stockpot and almost cover with spring water. Bring to a boil and skim off foam. ..To be continued if you are interested..to tired to continue the instructions now!
izzy's mama at 9:30PM on 03/17/08
In order to do this right, it really has to be viewed as two separate steps:
First, make the chicken stock, using a whole chicken chopped into 2 inch pieces with a cleaver, and browned before adding the water, etc.
Then toss out everything except the stock (yup, give those chicken pieces to your cat!) and make the soup using vegetables, noodles, herbs to your taste. At the same time these are cooking in the stock you add either boned chicken breasts or boned legs, according to your taste. Let the whole thing simmer for 20 minutes until the chicken is cooked. Remove the pieces, shred them and add them back to the soup. Your chicken should be moist and your soup tasty!
smallblondemom at 10:22PM on 03/17/08
that's just how i do it -- make the stock, strain it through cheesecloth, throw out the cooked out chicken and veggies, and then start over with fresh chicken and veggies and gently poach them.
my cat wouldn't touch the chicken, though. he's a remarkably picky eater.
cybercita at 10:47PM on 03/17/08
The chicken that you use to make the stock should not be the chicken in the end product. For soup, you primarily should use carcasses and stuff like extra wings and bones to produce the gelatin and heavy flavor of the broth. Whatever chicken is in the stock should be discarded or fed to the dogs.
I would then poach some chicken breasts or brine some chickens and roast them, then chop up the meat and put that in the soup.
jperlow at 10:20AM on 03/18/08
@Bitter - Only drumsticks? Next time try necks and backs as well - and thighs!! Drums are fun to eat but you get more gelatine and marrow from backs and necks - and lots more meat from thighs.
chiff0nade at 10:21AM on 03/18/08
how come you shouldnt use the meat that you used to make the stock?
terabithia at 1:50PM on 07/08/08