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Chicken soup disaster!

(8 Posts)
Mercy Mon 13-Oct-08 16:24:03

I followed the recipe (more or less) but it tastes very watery.

I have a feeling I used too much water and not enough chicken (only 4 drumstick bones - can't buy a whole chicken as only me and 2 small dc eat it)

Any ideas please?

Lauriefairycake Mon 13-Oct-08 16:25:17

vegetable stock?

cheat and add some gravy granules (chicken) and season well

Carmenere Mon 13-Oct-08 16:25:38

add a stock cube or a pinch of sugar and a squeeze of lemon with plenty of salt and pepper.

OrmIrian Mon 13-Oct-08 16:27:07

Could you not eat a roast chicken, then use the leftovers cold? Then you'd have a whole carcase. It makes a difference.

I also use carrots, onions and green lentils to thicken. Also any other non-cabbagy veg that you have hanging about. Then blend it.

Mercy Mon 13-Oct-08 16:39:35

I only have Marigold bouillon powder, will that be ok?

I want it to taste more chickeny though! Shall I bung the bones back in for a while?

Orm, unfortunately a whole chicken would probably be wasted on us. Mind you, if I could get a small free-range one it might work.

I haven't bought a whole chicken for at least 10 years!

lulumama Mon 13-Oct-08 16:41:05

stick the bones back in and add chicken stock cube

i always stick in an onion and carrot and celery to the stock when making soup

i would buy a small chicken for roasting next time and make the soup from the carcass

i did make a small amount of soup from left over legs once, but it only made two bowls full

vonsudenfed Mon 13-Oct-08 16:46:05

Tiny (1.2kg) chicken does two of us for roast. But it's more economical to roast a bigger one and make a curry or stew out of the leftovers, and then a soup as well.

Mercy Mon 13-Oct-08 16:54:33

I used veg lulu (the recipe I followed was a mixture of your's and Carm's basic stock!)

I think the problem was not having a carcass.

Right, I think I'll freeze it for now and use it as a soup base for when I buy a whole chicken.

Thanks everyone smile

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