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?

  • 4
    If it's under-seasoned why not just add a bit more salt? – GdD Oct 15 '20 at 17:24
  • Personally, I would add about half a bottle of Sherry. :-) – Lee Daniel Crocker Oct 15 '20 at 19:06
  • Hot Sauce. Put Hot Sauce in your bowl and you're good ;) – SnakeDoc Oct 15 '20 at 19:24
  • It is generally helpful if you can give us the recipe you were working to so that we understand what is already in play. I appreciate soup can be less precise than many things, but an idea of your ingredients and process would be useful. – Spagirl Oct 16 '20 at 12:44
  • 1
    @SnakeDoc excellent tip, i'm going to do that for next bowl – bbtheo Oct 16 '20 at 20:12

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.

  • 1
    thanks for this! i think you're right about time. i ended up re-simmering it on the stove (i don't have a slow cooker) with some caramelized onions, white miso (unfortunately i didn't have any stock cubes) and some white wine vinegar and that seemed to fill out the flavor a bit more :) – bbtheo Oct 16 '20 at 20:18

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.