Exact Answer: 3 Days
Chicken soup is a highly preferred appetizer. It is prepared using shredded chicken or diced pieces. Other additions include corn, carrots, onions, turnips, tomatoes, and beans. Some people even prefer added cream. Toppings vary from noodles to mint or coriander leaves. The most chosen sauces are Schezwan and Soya sauce.
The preparation process might vary from region to region but the basic proportions are nearly the same. Instant pot recipes are also popular these days. The traditional recipes require slow cooking so as to imbibe all tastes in the natural state. It lasts for three days in the fridge.
How Long Does Chicken Soup Last In The Fridge?
One should make it a point to buy or cook as much soup as required. Vegetarian soups can last for up to a week but chicken soups have become unpalatable much before. The ingredients used while cooking matter a lot. In case the whole soup is not consumed and needs to be stored, refrigeration is a must.
The lower temperature ensures the same taste and even maintains the nutrition level to a considerable extent. Though one-time usage is the best way to go about it, refrigerated chicken soup is widely served.
The restaurants have a different procedure altogether. The soup base remains the same for vegetarian and non-vegetarian soups. As per the customer’s order, additional items are added and then plated accordingly. This is usually followed in case of high demand. In case a unique combination is requested, fresh preparation needs to be done.
The main factor which leads to different storage durations is the vinegar content. In case the vinegar step is skipped, the delicious soup won’t last more than three days. On the other hand, the addition of even a small amount of vinegar increases the lifespan of chicken soup by up to five days. Still, it is advisable to consume it when fresh.
In case the preparation is done for future servings, vinegar is an essential ingredient. It acts as a natural preservative and has added health benefits as well. One must ensure that in the thought of preserving for a longer duration, the taste is not compromised a lot. The quantity doesn’t matter that much.
|With vinegar||5 days|
Why Does Chicken Soup Last So Long In The Fridge?
Chicken soup has a short lifespan due to the main ingredient – chicken. Vegetarian soups last longer as the sole preparation is done using only plant materials (even in the case of mushroom soup). Another aspect of the soup includes the purpose of storage.
If the soup needs to be produced in bulk, freezing it can be a reliable option. In this case, one should not expect the same freshness and tanginess. Once the soup goes bad, the chicken would look a bit darkened and the fluid part would begin to stink. The aforementioned tip to add a small amount of vinegar delays this.
Owing to the highly acidic nature, it enhances the taste of the soup in addition to increasing the lifespan. The most common choice is balsamic vinegar, whereas, other types are also preferred in Mediterranean preparations. Chefs advise adding it while cooking the chicken so that the taste penetrates thoroughly.
For those who do not prefer the sour taste, non-vinegar preparations are equally feasible. Though the soup won’t last long, it can act as a motivation to cook only the desired quantity. For restaurant soups, the quality of raw materials plays a crucial role in the duration for which it stays fine in the fridge.
A lot of sauces have a short life and the combination even reduces it further. Soup prepared in a tomato puree lasts longer as tomatoes also add an acidic touch to it, indirectly preserving the taste for long.
Whether it is homemade chicken soup or bought from an eatery, proper storage is essential for the leftover content. Stocking on a lot of non-vegetarian food items is not a good idea. In the tribal areas, people generally prepare the puree or base in advance and then add chicken and toppings while serving.
For daily consumption, this practice can help a lot. Though restaurants and other eateries rely on freezing as well, the chicken gets coarse and a bit chewier as a result. Defrosting kills the natural nutrients making the soup unhealthy.