Verde Chicken Soup Recipe (2024)

FAQs

How to make chicken soup juicy? ›

Cold-poaching the chicken breasts, then removing them until the end of the cooking process, guarantees a perfectly tender and juicy texture. Using stock reinforces the flavor of the broth, creating a more deeply flavorful soup.

Add some chopped cooked chicken, loads of chopped parsley, simmer a bit more and season. Add some veggies like onions, celery, and carrots to give it a heartier flavor. And don't forget herbs like thyme and bay leaves for an extra kick!

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

Woody herbs like rosemary, thyme, oregano, sage, tarragon, and marjoram release tons of flavor as they slowly simmer in stock. Give them a rinse and toss in a big handful of sprigs per quart of store-bought stock.

The longer the soup cooks, the more caramelized it becomes and this really enhances the flavor. So if you have the time, cook the soup for 6 hours, adding the vegetables for the last 1.5 hours.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

Aside from the match-made-in-heaven, the real reason you should be adding lemon to chicken soup is because of its acidic properties. If you look at almost any soup recipe (or most recipes in general), you'll find they all have something in common: some type of acidic ingredient whether it's citrus, vinegar, or tomato.

To avoid dried out chicken in our soup, in our recipe we remove the breast and thigh meat from the bones that we plan on using in the finished soup. We first make the stock and later add the raw chicken meat to cook near the end of the soup-making process.

How do you make chicken more juicy? ›

A marinade adds both moisture and intense flavor to chicken breast. The longer you marinate, the better. Seal the chicken in your marinade for two to three hours minimum. However, overnight is ideal.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

When you cook chicken at a high temperature, the muscle fibers of the chicken contract rapidly, causing moisture loss. However, if you cook your chicken too low and slow, the fibers will break down, resulting in a mushy, dry texture.