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The broth is the component that makes a great chicken soup, that's why I spend one day making chicken stock with chicken bones, skin, feet, carrots, celery, onions. Then I strain the stock and put it in the fridge. The next day I remove the fat, add more veggies, fresh thyme, salt, pepper, and chicken.
A "flat" chicken soup usually needs some salt and definitely lacks the silkiness that rendered collagen provides.
My sister said her turkey soup came out bland this year too. She made it in the usual way, but my theory is that the older we get, the smaller sized birds we get, and there isn't enough of it to make good broth.
Probably needs salt, celery salt, a bit of garlic, and one of the main things I've noticed when making soup from a leftover rotisserie chicken is the flavour from a nicely browned skin.
I agree, let us know how you made it, what type of chicken meat you used, what your prep process was and what exactly you put in it, what type of stock as well as what seasonings you used. It is much too difficult to tell you why it was not good without knowing that information.
Everyone's chicken soup is made different and there are a gazillion possible ways to make it. I know I change mine up every single time I make it. Some things are the basics every batch but I sometimes will change it up and add different veggies and/or seasonings, etc.
But I have never had a bad or blase chicken soup. Are you tasting as you go along? That is important and where you want to make your adjustments with seasonings, etc. But you can still make adjustments at this point after it is done by adding more or different seasonings.
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