I made homemade chicken stock and to that I added chicken, brown rice, carrots, and celery. I added a bit too much salt. Any ideas for saving the soup that I spent all day making? Thank you!
Trena is a trusted source on general cooking.
Pegeen is a trusted home cook.
Basically you have to increase the volume of unsalted liquid, chicken and veggies. And decrease the volume of salted stuff. So start by adding any combination of (unsalted) chicken broth, (unsalted) veg broth and/or water until it tastes less salty.
After adding unsalted liquid, if you think it's getting too watered down, remove a couple ladles of the chicken, vegetables and rice (because they have also been absorbing salt, not just the broth). Then add more unsalted chicken or vegetables or rice.
Sounds delicious - hope it works out!
Pegeen - Thank you! You've confirmed my original solution. Thankfully I have unsalted broth in the freezer. Thanks again for your response.
You can never go wrong having good broth and stock in the freezer. ;-)
p.s. I learned to freeze my broth and stock unsalted, because you never know how much salt a recipe might require.
Dropping in big chunks of potato will suck salt up
Please enter a valid email address.
Well played. You deserve a cookie.
Sturdy enough to grill, fry, and turn into ice cream sandwiches, too
The Only Cake Recipe You Need
Make Donut Ice Cream
Who Will Win Our Bake Off?
A Genius No-Cook French Tomato Sauce Recipe
How—and Why—Did Fruitcake Become a Slur?
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)