oops! too much boullion in soup means too salty (chicken, beef, powder)

[nickerman]

I made chicken potatoe soup a couple of nights ago and I used maybe 6 or 8 bouillon cubes and you can guess the result. Too salty. but not so bad that I am going to throw it out. What's the max number of bouillon cubes that you have used?

[Lodestar]

I've switched to cans of chicken broth and find I like the flavor better. You can get them with low sodium.

Maybe adding more potatoes will solve your issue.

[Debsi]

Water the soup.

[evening sun]

The most I use is 2 or 3. If you are adding raw chicken to the potato soup, you would need less, as the chicken will give the flavor without bouillon. I prefer to use the jars , & to make my own broth, but I do use the cubes too. However, I agree with Debsi, if the current pot of soup is too salty, then you can add water to it to dilute the salt flavor.

[lechon]

I use the powder version of Bouillon made by Maggi. This gives me better control on the amount of salt I am using.

When seasoning with this, think of it as if you were using salt, not a Bouillon. If you are making soup, as water evaporates the salt content will intensify.

[Jkgourmet]

Try the STOCK in the cardboard cartons. You're pretty much never use cubes again. (I do keep a container of granules. One beef one chicken.

My favorite brand by a wide margin is Kitchen Basics.

[Flamingo13]

Boullion cubes are to be used: 1 cube per cup of water - how much liquid did you add to your soup?

[Kayekaye]

Originally Posted by Flamingo13

Boullion cubes are to be used: 1 cube per cup of water - how much liquid did you add to your soup?

Yes, use 1 cube per 1 cup of liquid and it will be fine.

[Cliffie]

When they still made it I used to add 3 Tbsps of instant French onion soup powder to a batch of potato soup. Not tsps., Tbsps. It was never too salty.

[joyeaux]

Better Than Bouillon brand chicken base is a deeper heartier taste than the cubes. You can mix it in hot water to taste before adding to recipe.