how do you save a bland chicken soup that's already quite thick? i made a chicken/leek/rice soup last night that has a nice thick texture but it's bland — i definitely didn't use enough salt in the cooking process. i'm wondering if i sweat another onion in some chicken fat and/or butter, add the soup, a little more water, and some vinegar, that might bring out some more depth, but i'm a little concerned that adding more water will just reinforce the blandness. thoughts?
Chicken – trying to rescue bland chicken soup that is already quite thick
chickensoup
Related Topic
- Soup – My soup tastes tart… Is it safe to eat
- Meat – Should I add vegetables and spices in the stock-making stage of pig-knuckle soup
- Chicken – How to make “salt-crust-baked” chicken
- Soup – Help me rescue the bland soup
- Soup – How to get frozen soup to not be chunky
- Soups: Can I leave bones in indefinitely
- Fish – Where is fat and what is this gel in refrigerated fish soup
- Chicken – Is the yellow skin of a raw chicken indicating that it has been dyed
Best Answer
I always equate "depth" with "time".
The longer it simmers, the more depth it gains.
Adding anything you mentioned at the end may punch up the flavour, but I'd consider it to be 'top end' rather than 'depth'.
My first thought would be to drop it in a slow cooker & see how it is in 4-6 hours - with or without your added ingredients, though definitely half the salt you are considering adding if it really is under-salted. Salt during the process seems more effective than at the end. However, you can always lift it a little more at the end more easily than taking it out again if you over-do it ;)
I'd also consider 'cheating' with a good chicken or veg stock cube.
I'd be wary of vinegar, I'd be more inclined to butter &/or cream.