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I used fat free, low sodium organic chicken broth to make chicken and pasta soup ...obviously the broth is 99% the success of the soup and I'm not happy with my spoon tasting... how can I "soup it up" quickly?
I think I will go back to the full fat broth because this seems like yellow water to me!!
How quickly do you need to do this? If you have time, how about going to the store and getting a baked whole chicken? Throw some of the bones in and let the whole thing simmer. IMO, the bones make the broth of anything.
How quickly do you need to do this? If you have time, how about going to the store and getting a baked whole chicken? Throw some of the bones in and let the whole thing simmer. IMO, the bones make the broth of anything.
or cook a, raw, piece of bone in chicken, in the broth, skin on too. The bones & the skin will add flavor. I also like gbh idea of celery & carrots.
How quickly do you need to do this? If you have time, how about going to the store and getting a baked whole chicken? Throw some of the bones in and let the whole thing simmer. IMO, the bones make the broth of anything.
Thanks Sassy and Great Blue Heron... it already has carrots, onions, celery... I will add some real butter. I don't have bouillon cubes...need to take it in a few hours to someone. I had already added the cooked pasta then read all the comments about not letting them sit so I used a strainer and picked most of the pasta (mini penne) back out! As you are suspecting I am not an intuitive cook...
I'd use a pat or two of real butter. Do you have a chicken broth cube or the dry bouillon?? If so, add that.
Add onion and celery sauteed in butter....and maybe a bit of thyme. Or cooked, cut up çhicken breast if you have it....cooked pasta??
Chicken breast already in it, ditto onion and celery... will add the butter! have no bouillion, alas..no thyme.....I need a better stocked pantry! Thanks for weighing in.
You learned! Knox Gelatin to substitute for the lack of bones/tissue in homemade stock otherwise a small bit of starch slurry. Butter and sauteed vegetables as already posted. A hot pepper or a bit of cayenne would not hurt. Add some salt!
Do you still have the skins to the chicken breasts? The fat in the skins can add some 'oomph' to the soup. Also...if you have OTHER cans of soup, like say mushroom soup, or tomato soup, you could add that. It would add some extra flavor and thicken it a bit for you. Of course...adding a can of soup is going to add to the sodium...if that's a consideration.
You learned! Knox Gelatin to substitute for the lack of bones/tissue in homemade stock otherwise a small bit of starch slurry. Butter and sauteed vegetables as already posted. A hot pepper or a bit of cayenne would not hurt. Add some salt!
It's ironic that I bought a fatfree, lower sodium product but it really does need some salt!!
I'm still thinking a whole baked chicken, with the bones, would be the way to go. You can spoon the bones out before you take it on the road.
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