Chicken soup problem

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PAMOM

Sun, Aug 10 2014, 5:40 pm

How do I keep the soup from boiling away? Everyone says to cook for. 6-8 hours, but mine just boils down.

The Happy Wife

Sun, Aug 10 2014, 5:43 pm

Try lowering the temperature. If it's still coming to quickly, put the lid on top.

The Happy Wife

Sun, Aug 10 2014, 5:45 pm

Also, it shouldn't be boiling. Once it comes to a boil, lower it so that it is just barely simmering.

PAMOM

Sun, Aug 10 2014, 5:45 pm

If I lower the heat, it stops boiling. Is that safe ? Will it cook?

gittelchana

Sun, Aug 10 2014, 5:48 pm

PAMOM wrote:

How do I keep the soup from boiling away? Everyone says to cook for. 6-8 hours, but mine just boils down.

6-8 hours?

I never cook it that long. It's done in 2-3 hours.

Sun, Aug 10 2014, 5:50 pm

It should be on low - high enough that it's steaming, but it doesn't have to be on a rolling boil.

Some of it does boil away, but I find that it tastes much richer that way.

PAMOM

Sun, Aug 10 2014, 5:51 pm

Thank you all!!

Frumdoc

Sun, Aug 10 2014, 7:11 pm

Bring to a rolling boil, let it be for 20 mins or so, then turn right down to simmer, with just occasional bubbles and cover, leaving it for as many hours as you like.

Every couple of hours I check the level of the water and add some boiling water in if it has reduced too much.

The longer it boils, the stronger it generally is. If I do a quick soup, I tend to add some extra soup powder to help it along, esp if I don't start with a stock, which I rarely do. If I boil it overnight, it needs no extra spices or flavoring other than a little salt, pepper and herbs.

mha3484

Sun, Aug 10 2014, 7:15 pm

I do it in the crockpot. 6-8 hours on high or 10-12 on low. It cooks while we sleep and doesn't heat up my apartment.

shaini

Sat, Aug 16 2014, 8:33 am

I agree with Gittelchana, 2-3 hours should be plenty. Cook until the chicken meat falls apart. If you have problems with the liquid cooking away or the flavour not being strong enough, why not add more chicken and it you can't lower the heat enough to keep it on a lower simmer, buy a simmer mat or whatever you call those things that go over the flame to lower the heat.

debsey

Sat, Aug 16 2014, 10:26 pm

PAMOM wrote:

How do I keep the soup from boiling away? Everyone says to cook for. 6-8 hours, but mine just boils down.

You want a slow, low boil. My burners have numbers. I get it to boil at a ten (the highest flame) and then I lower it to a 2. A bubble comes to the surface every so often, but that's it. That's how you do it if you like to cook your soup for a long time. I do this. Put up soup in the early morning before I leave for the gym/work, and then, by the time we're home on Wed evening (4:30 ish) it is ready for us to eat the cooked chicken and some soup for supper, and I can freeze the rest for upcoming shabbosim......
But I cook my soup in HUGE pots, usually two at a time, so you need that amount of cooking time. If you're cooking a smaller amount, less time should suffice.
debsey

gittelchana

Sat, Aug 16 2014, 11:29 pm

shaini wrote:

Thanks

In addition, you can always spice it more. Salt, black pepper, red pepper, ginger root, bunches of dill and parsley.

Also, if you use flavourful veggies like onion, carrot, sweet potato, parsnip, garlic, celery etc. You'll get a pretty great soup in 2-3 hours.

For best results, freeze, skim and reheat before serving.

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