How to rescue a soup needed for tea tonight

bagpuss38

So i made a chicken soup out of the carcuss of sunday's chicken.
I added onions and some sweetcorn, i had the intention for it to be a chicken and sweetcorn soup.
I've added salt and pepper but it still just takes like watery sweetcorn with a hint of chicken.
Wanted to have it for tea tonight, any thoughts on how to save it?

troll35

How much liquid is there? I would add more veg....potato, carrots, maybe a squirt of tomato puree, some herbs and a stock cube. Once they're cooked then I would whizz half to 3/4 in the blender or with the stick blender (or mash it) to give it some body (I prefer a thick soup to a broth) then I would add more salt and pepper, tasting until I get it right. It is surprising how much salt you may need to add to bring out the flavour.

bagpuss38

I would say it is more liquid than anything else lol.

Thanks troll35:D

I'll pop to the market and get some veggies, oh and i'll the herbs and more salt.

I discovered a bottle of lea and perrins lurking in the cupboard so i'll bung that in too.

Pink.

Sweat (gently cook) an onion and a couple of potatoes in a little butter until they are cooking but not browning. Add your soup to that and throw in a couple of chicken stock cubes. Whiz with a blender then add any left over chicken if you have some. If it's still too watery, simmer until it reduces the amount and tastes better.

I'll add this to our Save my soup! Soup problems thread. later as your question may help others.

Pink

valk_scot

I like broth soups with bits floating around in them. One of my quick soups made from a chicken carcasse is chicken, noodle and sweetcorn. I boil up the chicken carcasse for an hour for the stock, strain it then add tinned sweetcorn, a broken up cake or two of the 4-minute chinese noodles, some stock powder or cube (or tom yam paste for a hot spicey soup), a splash of soy sauce, some finely diced spring onion for colour plus any chicken scraps.

If you want to thicken it the traditional way for chicken and sweetcorn soup is to use a tablespoonful of cornflower blended with cold water then whisked into the soup. I never bother with this but I sometimes add "egg flowers" by whisking up an egg and then trickling it into the boiling soup while stirring it briskly. This gives little threads of scrampled egg through the soup.

mrsjanebanbury2009

Curry powder? That'd give it some flavour.

troll35

Having thought about my answer I would like to add this advise for future soup adventures Bagpuss.
I have realised that when I'm making soup I tend to use no more than a pint of liquid (often less) to start off the soup. Once it is cooked I then blend (if necessary) and thin it down to the right consistency (often with milk to get a lighter version of a cream of soup) and then adjust the seasoning.

bagpuss38

Well i'm pleased to say after bunging in some carrots, potatoes and a tin of chopped tomatoes the soup is now fab!
So shall be tucking in with my hm bread later:j

Sound advice troll, duly noted

pamsdish

I agree with troll35 its easier to add more than try to take it out