There’s something about a hot bowl of chicken soup that just makes everything right! But when my chicken soup comes out “cloudy”, I’m tempted to spill it out and start again.
I noticed that when I use chicken that was frozen, (as apposed to fresh chicken from the store) very often my soup would come out “cloudy”. I know you’re thinking so just use fresh chicken, but I like to put one bottom and one top in my soup, and then there’s always left over chicken which I freeze.
So I experimented a little to try to make it work and one week I hit the jackpot. I used to put the chicken, veggies and spices in the pot, fill it with water and then boil. Then one week, I tried only adding the chicken once the water boiled and since then my soup has been crystal clear! I’m not sure why it makes a difference, but apparently it does so I’m happy I discovered this little trick.
Hope you find this tip helpful,