Chicken breast can easily become dry and stringy when cooked in soup. The high temperatures and prolonged cooking time required for soup can cause the lean chicken breast meat to lose moisture. However, there are several tricks you can use to keep chicken breast tender and juicy in soup.
In the opening paragraphs, we’ll answer some common questions about cooking chicken for soup:
Why does chicken breast get dry in soup?
Chicken breast is prone to drying out when cooked in liquid because it doesn’t have much fat or collagen. These components help retain moisture and prevent meat from getting tough. Additionally, boiling causes proteins in meat to contract and squeeze out moisture. The simmering time for soup draws out even more moisture from the chicken.
Should you boil or simmer chicken in soup?
It’s best to simmer chicken gently in soup rather than boiling rapidly. Simmering at 180°F to 205°F allows the chicken to cook through without agitating the proteins as much. Boiling above 212°F causes more moisture loss and protein contraction.
Does browning chicken first help?
Yes, browning the chicken before simmering in the soup will help keep it juicier. Browning creates a flavorful sear and caramelization on the outside of the meat. This exterior layer helps lock in moisture during the simmering stage.
What temperature should chicken soup be?
Chicken soup should maintain a gentle simmer between 180°F and 205°F. This low temperature range prevents the chicken from overcooking while allowing flavors to meld and chicken to cook through.
How long should you simmer chicken soup?
Simmer chicken pieces for 30-40 minutes until fully cooked through. For shredded chicken, simmer 20 minutes until no longer pink inside. Avoid over-simmering which dries out the chicken.
Conclusion
Now that we’ve answered some key questions, let’s discuss tips for keeping chicken breast juicy in soup:
Use Bone-In Chicken Pieces
Chicken pieces with the bone and skin intact will be more moist and tender. The bones add collagen and fat that keep the meat juicy. The skin protects the meat and reduces moisture loss.
| Cut | Benefits |
|---|---|
| Bone-in chicken breasts | Bones add moisture and flavor |
| Chicken thighs | Higher fat content than breasts |
| Drumsticks | Collagen from cartilage helps retain moisture |
Brown the Chicken First
Searing the chicken before simmering creates a browned exterior that locks in juices. Pat the chicken dry first for optimal browning. Use a hot pan with a bit of oil or butter. Cook a few minutes per side until nicely browned.
Simmer at Low Temperature
Heat the broth to a bare simmer between 180°F-205°F before adding the seared chicken. Maintaining thisgentle heat prevents the chicken from overcooking.
Avoid Overcooking
Test the chicken after 30 minutes of simmering to ensure it is fully cooked but not overdone. Chicken breasts should simmer no longer than 8-12 minutes once added to soup. Overcooked chicken dries out.
Shred Chicken Off the Bone
For bone-in chicken parts, remove them from the soup after cooking. Let cool slightly then shred or dice the meat off the bones. Discard skin and bones which draw out moisture.
Add Chicken Near End
When using chicken breast meat, add it to the soup towards the end of cooking. Let the other ingredients simmer first before dropping in the chicken breast chunks for just 5-8 minutes until cooked through.
Use a Rich Broth
Chicken broth, vegetable broth or milk-based broths will impart moisture into the chicken. Broths seasoned with herbs, onions and garlic also add flavor as chicken cooks.
Add Acidic Ingredients
Tomatoes, citrus juices, vinegars or wines help tenderize chicken. The acids break down tough proteins. Avoid adding dairy, though, as this can cause curdling.
Toss with Starch
Coat chopped chicken breast in flour, cornstarch or potato starch before simmering. The coating protects the meat and slows moisture loss.
Supplement with Gelatin
Sprinkle some unflavored gelatin over the chicken or into the soup to retain and add moisture. Gelatin is hydrophilic and retains water.
| Tip | How it Helps |
|---|---|
| Use bone-in chicken | Bones and skin retain moisture |
| Brown chicken first | Creates a flavorful sear |
| Simmer at low temp | Prevents overcooking |
| Avoid overcooking | Overcooked meat dries out |
| Shred off the bone | Removes moisture-drawing bones |
| Add chicken at end | Prevents overcooking |
| Use a rich broth | Imparts moisture and flavor |
| Toss in starch | Forms a protective coating |
| Add gelatin | Binds and retains moisture |
What chicken cuts work best?
The best chicken cuts for soup are those with bones, skin, and some fat:
– Bone-in chicken thighs – Juicy dark meat, higher fat content
– Drumsticks – Skin helps retain moisture, cartilage adds collagen
– Bone-in chicken breasts – Bones impart flavor and collagen
– Whole chicken – Use different pieces for flavor and moisture
Boneless, skinless breasts are prone to drying out and should be added near the end of cooking and simmered gently.
Sample Soup Recipe
To see these juicy chicken tips in action, here is a sample soup recipe:
Ingredients
– 1 tablespoon oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 carrot, peeled and diced
– 2 stalks celery, diced
– 1 bay leaf
– 1 teaspoon thyme
– 6 cups chicken broth
– 2 bone-in chicken breasts
– 1 cup peeled, diced potatoes
– 1/2 cup frozen peas
– Salt and pepper to taste
Instructions
1. Heat oil in a large pot over medium heat. Add onion, garlic, carrot and celery. Cook 5 minutes.
2. Add bay leaf, thyme, chicken broth and potatoes. Bring to a boil.
3. Reduce heat and simmer 20 minutes.
4. Season chicken breasts with salt and pepper on both sides. Add to pot and simmer gently for 30 minutes.
5. Remove chicken breasts. Shred meat off the bones and return to pot.
6. Add peas and simmer 5 more minutes.
7. Remove bay leaf. Season with salt and pepper to taste.
Conclusion
It’s easy to end up with dry, stringy chicken breast in soup due to its low fat content and high cooking temperatures. However, techniques like searing, simmering gently, using bone-in pieces, and adding moisture-retaining ingredients will help keep your chicken tender and juicy. With the proper methods, you can enjoy chicken soup with fall-off-the-bone texture and rich flavor.