xoxHugsAndKisses
Assistant Cook
Creamed Soup Problem... PLEASE HELP!!
Hello to everyone, I am new to the forum, so I just want to start off by saying Hello to everyone!! I am really looking forward to being an active part of the group!
I do though have a problem, I made Cream of Chicken Soup for the first time (I live near a diner that makes a killer Cream of Chicken Soup, and I am completely addicted to it... I have never had a Cream of Chicken Soup that actually tasted like Home-made Chicken Noodle Soup, without the noodles. It may sound silly, but this stuff is awesome, but its $5.00 a quart, so its getting expensive. So I decided to try a recipe I found online. ~If anyone has a recipe for Cream of Chicken Soup they would like to share I would be honored if you would share it with me!!!) Well... as I was saying I made Cream of Chicken Soup night before last for the first time, the recipe was calling for 7C of stock (I had made my own, mostly because I had to cook the chicken breast, so I figured instead of using a boxed stock or broth, I would add some veggies, Herbs and seasonings and make my own stock) Well, I followed the recipe to the letter with one exception, I was so tired and in extreme pain (after cooking for 6 hours already) that I didn't measure the "stock" when I added it to the rue. (also somehow my veggies and chicken nearly disintegrated by the time I was done cooking it. Anyway, there is the possibility that I added more stock than the recipe called for. I continued to cook the soup, following the directions, added the heavy cream and waited and waited for the soup to become thick.... and it never happened. I read on here that you can make more rue and add it to the soup to fix it, and I did that once, and that didn't work. (I guess it would help if I measured the amount of stock I am dealing with, but unfortunately, I overlooked that part of the recipe.) So here is where I am desperately seeking help!!! I have a HUGE pot of soup, and it is very, very loose. Its not thick at all!!! I even tried refrigerating it to see if that would thicken it some, and yes, while it is cold it is "thicker", but as soon as it is reheated it is back to its watered down consistency. Is it at all possible that any of you would be willing and able to assist me??? I would be ever so sincerely appreciative!! I don't want it to go to waste. One thing I was thinking about doing is making more of Chicken, Celery, Carrots and Onions and the rue, and adding that to my already made soup, but don't know if that would work. I am seriously desperate for the help!!! As I said, I would be ever so sincerely appreciative of any and all assistance and advice I can get here!! Thank You all ever so much!! xoxHugsAndKisses
Hello to everyone, I am new to the forum, so I just want to start off by saying Hello to everyone!! I am really looking forward to being an active part of the group!
I do though have a problem, I made Cream of Chicken Soup for the first time (I live near a diner that makes a killer Cream of Chicken Soup, and I am completely addicted to it... I have never had a Cream of Chicken Soup that actually tasted like Home-made Chicken Noodle Soup, without the noodles. It may sound silly, but this stuff is awesome, but its $5.00 a quart, so its getting expensive. So I decided to try a recipe I found online. ~If anyone has a recipe for Cream of Chicken Soup they would like to share I would be honored if you would share it with me!!!) Well... as I was saying I made Cream of Chicken Soup night before last for the first time, the recipe was calling for 7C of stock (I had made my own, mostly because I had to cook the chicken breast, so I figured instead of using a boxed stock or broth, I would add some veggies, Herbs and seasonings and make my own stock) Well, I followed the recipe to the letter with one exception, I was so tired and in extreme pain (after cooking for 6 hours already) that I didn't measure the "stock" when I added it to the rue. (also somehow my veggies and chicken nearly disintegrated by the time I was done cooking it. Anyway, there is the possibility that I added more stock than the recipe called for. I continued to cook the soup, following the directions, added the heavy cream and waited and waited for the soup to become thick.... and it never happened. I read on here that you can make more rue and add it to the soup to fix it, and I did that once, and that didn't work. (I guess it would help if I measured the amount of stock I am dealing with, but unfortunately, I overlooked that part of the recipe.) So here is where I am desperately seeking help!!! I have a HUGE pot of soup, and it is very, very loose. Its not thick at all!!! I even tried refrigerating it to see if that would thicken it some, and yes, while it is cold it is "thicker", but as soon as it is reheated it is back to its watered down consistency. Is it at all possible that any of you would be willing and able to assist me??? I would be ever so sincerely appreciative!! I don't want it to go to waste. One thing I was thinking about doing is making more of Chicken, Celery, Carrots and Onions and the rue, and adding that to my already made soup, but don't know if that would work. I am seriously desperate for the help!!! As I said, I would be ever so sincerely appreciative of any and all assistance and advice I can get here!! Thank You all ever so much!! xoxHugsAndKisses