Steamed chicken soup [closed]

I just made some steamed chicken breasts in a multicooker. Naturally, I still have water used for steaming in the bowl. It smells like and even looks like chicken soup. I'm not sure if it's good to eat, but wouldn't want to just throw it away.

What is usually done in this case?

Best Answer

Actual chicken soup is based on chicken stock which is made by simmering a chicken carcass for several hours, usually with stick veg and a few herbs.

This long cooking breaks down the collagen in the bones, skin and cartilage, turning it into gelatin and extracting a lot of flavour.

The steaming water should be perfectly safe to eat but definitely isn't the same thing as chicken stock.

Maybe use it to cook rice or noodles to go with the chicken or if the breasts cam e off whole chicken then add it to the carcass to make stock if you want. But in reality it probably doesn't have that much flavour and probably isn't worth keeping unless you have an immediate use for it.

A an aside one of the great thing about poultry in general is that you can use the whole of the bird to make several dishes.

The breast meat provides good texture, the legs and thigh meat is moist and flavoursome and good for pies and stews, the carcass can be used for soup and the wings and timings can be turned into a tasty sauce or gravy.

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Can you cook raw chicken in soup?

First, Make the Stock We first make the stock and later add the raw chicken meat to cook near the end of the soup-making process. You could also cook the breast and thigh chicken pieces whole, in the broth, and remove them after 15 minutes of cooking or so, cool them and shred them to be added at service.

How do you keep chicken moist in soup?

Don't BOIL, only ever a slow gentle simmer - Not just Chicken all Meat. If you insist on putting your Chicken in there at the start of cooking you make be better off with boneless thighs as they contain slightly more fat and sinew (good for keeping meat moist).

How long can you leave chicken soup simmering?

The chicken is ready as soon as the meat registers 165\xb0F and easily falls off the bone, after about 1 1/2 hours, but you can continue simmering for up to 3 hours for richer flavor \u2014 just keep an eye out that the chicken doesn't start to disintegrate or turn the soup cloudy.

Can you cook soup in a steamer?

IMUSA Tamale and Steamer Pots are versatile and durable for large-batch cooking. Use your stock pots for soups, stews, stocks, beans, lentils, sauces, and pastas. They are even big enough for tons of corn on the cob or a lobster boil.

Steamed Chicken Soup ♥ Din Tai Fung Copycat Recipe

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Images: Cats Coming, Anna Tarazevich, Kent Ng, Kent Ng