Today I made chicken soup. I roasted a chicken until cooked. I then removed the breast and leg meat, boiled the rest. I strained it, added a chicken stock Cube to adjust the flavour, added the saved leg meat and using a hand blender, blitzed. After adding a sprinkle of thyme and salt I brought to the boil to reduce. And then allowed to cool.
To my surprise, it has split.
I did not realise chicken soup could split.
Is there something which makes chicken soup split and can it be rebound (I guess with an emulsifier)