The ultimate secret to perfect chicken soup revealed
Want to make your chicken soup taste better than ever before? You might need to change one simple habit. The timing of when you add salt can help you achieve a flavour reminiscent of grandma's cooking.
Pay attention to several key elements to create an outstanding chicken soup that brings back childhood memories. Proper seasoning, high-quality ingredients, and ample time for the broth to cook are essential.
The secret to delicious chicken soup: don't add salt too soon
Seasoning chicken soup is a crucial step that affects the final taste of the dish. Salt plays a unique role in this process. While many people add it at the start of cooking, it's better to wait and add salt to the broth only at the very end of cooking.
Why? Adding salt to the broth too early can make the meat tough and less juicy. Adding salt later also allows you to control the dish's taste better. You can taste it just before serving it and adjust the amount of salt according to your preferences.
Chicken soup like grandma's: What will we need?
The most important aspect is using good quality ingredients. Choose chicken or beef, preferably from organic farms. Ideally, select meat pieces with bone, which add richness to the soup. You will also need vegetables such as carrots, parsley, and celery. Adding onion to its skin will enhance the flavor and give the broth a beautiful color.
Remember the seasonings: definitely salt and pepper. Some also add lovage, bay leaves, and allspice. Finally, for a green touch, use parsley, which wonderfully completes the dish.
Chicken soup should be cooked for at least 3 hours to achieve a rich and full flavor. This longer cooking time allows the aromas from the meat and vegetables to be extracted, making the soup flavorful.
What to do with oversalted chicken soup
Oversalted chicken soup can spoil the mood, especially when guests are already on their way. If you accidentally add too much salt, don't panic. A practical method is to add a raw vegetable to the soup. A potato works perfectly for this purpose, quickly absorbing the excess salt. Just be careful not to overcook it; 10 minutes is enough.
