How come my homemade chicken soup comes out too oily all the time? Any recipes, tips, ideas? Can I still fix this oily soup or do I need to start a new batch? Some people told me to use flour to make it creamy(almost like a gumbo or chowder)..What is True or Not...HELP!!!!
And I didn't add any oil, I used chicken on the bone and Yes, I know Chicken on the bone is oily when cooked...just help if you can please.
2006-07-20 03:04:37 · 8 answers · asked by krYpToNitEsMoM 4 in Food & Drink ➔ Cooking & Recipes
ok after I skimm the fat out of it. Should I add some flour?
2006-07-20 03:44:36 · update #1
Cook the chicken (I like clay pot) first so all the fat runs out then clean the meat off the bone then add it to the soup. You'd be surprized how much fat/oil is in the bottom of my clat pot when I'm done.
Save the bones and make a stock for your soup while your at it.
2006-07-20 04:06:42 · answer #1 · answered by b4_999 5 · 9⤊ 6⤋
We skim the oil from the top sometimes to reduce the oil, using either a spoon or sometimes gently dragging an absorbent paper towel across the fatty parts. You may consider making it without skin and fat--or make a Mexican "Caldo de Pollo." The recipe calls for lime, which cuts the fat. Add fresh lime juice, freshly chopped onion, tomato, cilantro, and green chili pepper at the end of boiling the chicken in water salted to taste...yum! Good luck.
2006-07-20 10:10:51 · answer #2 · answered by magnamamma 5 · 0⤊ 0⤋
* 2 (11 ounce) cans condensed nacho cheese soup
* 3 1/2 cups 1% low-fat milk
* 1 (12 ounce) box frozen mashed winter squash
* 1 (14 1/2 ounce) can zesty diced tomatoes with mild green chilies
* 1 lb boneless skinless chicken breast
Directions ::..
5 ingredients and 15 minutes later, you have a delicious nacho soup loaded with color and flavor! I got this recipe from a woman's day magazine a long time ago and it is so easy. I like to crush tortilla chips in it for a little crunch and garnish with sliced scallions.
1. Whisk soup (2 11 oz. cans)and milk in a large saucepan until smooth. Stir in frozen squash.
2. Bring to a gentle boil over medium heat, stirring often and breaking up squash as it thaws. Stir in tomatoes.
3. Cut chicken into bite-sized pieces, add to soup and cook, stirring 5 minutes until chicken is cooked through.
2006-07-20 10:31:05 · answer #3 · answered by b4uindia.com 1 · 0⤊ 0⤋
Do what I did and become a vegetarian and use water for your broth. You can add many herbs and spices and then even still have dumplings in it. Lots of vegetables and even legumes make it healthy.If you insist on the chicken though you can use skinless and also use cornstarch and water to thicken if needed then. Use 1T to 1 cup of water to thicken or heres a trick> put the soup in the fridge and when the grease gets cold and separates from the liquid skim it off some.
2006-07-20 10:08:18 · answer #4 · answered by ₦âħí»€G 6 · 0⤊ 0⤋
Either put the broth in the refrigerator until it cools and then skim the fat after...easy. Or just get rid of the stewing broth and use canned broth after the chicken is done.
2006-07-20 10:09:30 · answer #5 · answered by AQHA34 5 · 0⤊ 0⤋
My mom makes homeade egg noodles and you never see the chicken fat because it gets absorbed into the noodles. (Her soup is more like chicken noodle stew) The fat adds a ton of flavor, so unless you are looking to make your dish lighter leave it in there!
2006-07-20 10:49:10 · answer #6 · answered by scrappykins 7 · 0⤊ 0⤋
Once you've prepared the stock, refrigerate- the oil will congeal at the top and can be scooped out.
2006-07-20 10:13:46 · answer #7 · answered by alice s 1 · 0⤊ 0⤋
That is chicken fat, you can buy a fat skimmer and remove that.
2006-07-20 10:16:48 · answer #8 · answered by Jenny A 6 · 0⤊ 0⤋