How do I rectify a too sweet chicken soup? Used boneless skinless chicken thighs, onion, carrot, parsnip, garlic, ginger, chix broth.

  • Posted by: JulieS
  • April 2, 2012
  • 12398 views
  • 9 Comments

9 Comments

Arthemise January 29, 2019
Another good umami addition is Bragg's Liquid Aminos. It serves a similar purpose as soy sauce, but not nearly as salty. Just richness and yum!
 
Jeanne January 20, 2019
A healthy squeeze of fresh lemon juice tames the sweetness.
 
Greenstuff April 2, 2012
Well, lesson learned, and it doesn't sound like it was a big failure. I'm (1) always careful not to overdo the carrots and parsnips and (2) always ready to add some lemon to brighten up the broth.

But my worst too-sweet broth had included corncobs. Don't use them unless you really like sugar!
 
JulieS April 2, 2012
Oh! I also added soy sauce as recommended! Thanks!
 
JulieS April 2, 2012
Thanks everyone. I added more broth, lemon juice, cilantro, ramen noodles & toasted
sesame oil at table. Definitely went overboard on the carrots & parsnips! I was just trying to use up what I had in the fridge!
 
hardlikearmour April 2, 2012
You could also strain out some of the broth and replace it with water or non-sweet chicken broth or stock. I'd also consider adding a little soy sauce in place of salt for some added umami. Or even a little fish sauce for the same reason.
 

Voted the Best Reply!

mrslarkin April 2, 2012
A little lime juice (or lemon) will brighten it all up and compliment the ginger nicely.
 
Candy January 16, 2019
SWEET Green Chili Soup
Thank you for the lime juice hint-I did not use any ginger. I just got through making a green chili chicken soup, using chicken chicken stock, chicken, celery, onions, garlic, cumin, water, chicken, bouillon granules, dry cilantro, dry parsley, carrots, canned tomatoes, canned pinto beans and chopped fresh roasted and peeled hatch green chili. I added way too many carrots because that’s the sweetness I tasted. I had a 6 quart soup pot full of this delicious tasting soup except it was a bit too sweet. I added 2 teaspoons bottled lime juice end it wasn’t quite enough to take the sweetness away but I was on the light track. I added a total of 4 teaspoons to balanced out the sweetness, 1/2 teaspoon at a time at this point, and made a wonderful soup even better. I made white rice and thin noodles with condiments of sour cream, grated cheddar cheese, diced avocado, diced green onions, chopped fresh red tomatoes and chopped jalapeños, for the spicier palette. Tortilla chips and flour tortillas on the side. This is a great company dish. In a soup bowl spoon out rice or noodles of choice, add green chile stew and top with condiments as you wish. This was a great meal, I did make it for company and they didn’t know I messed up with too many carrots. I received many complements. Thank you for the suggestion. I will remember this one.
 
creamtea April 2, 2012
Did you add salt? A rib or two of celery also will give a more savory note. Also, a tea-ball or cheesecloth square tied into a little bag with whole peppercorns in it--as much as a baby-fistful or as little as 5 or 10. I also add parsley at the end, but I since I never use ginger, I'm not sure if that's the flavor profile you're going for. Adding lots of carrots would have made it very sweet.
 
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