Why You Should Brown The Broth Ingredients For Chicken Soup

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Browning the meat and vegetables before adding them to the broth adds an extra layer of flavor to the soup (per The Kitchn). When you brown meat, it creates a process called the Maillard reaction, which is when amino acids and sugars in the meat react with each other at high heat to create new flavors and aromas. This process also creates a nice crust on the outside of the meat, which will add texture and flavor to your soup.

The same principle applies to vegetables. Browning carrots, onions, and celery in a bit of oil or butter before adding them to the broth gives them a chance to caramelize and develop deeper flavors.

After removing the browned ingredients from the pan, you can deglaze it with a splash of wine or water to remove any additional bits or seasonings and then add that liquid back into the broth. This adds even more depth and richness to your broth, resulting in an incredibly flavorful soup.

So the next time you're making chicken soup, don't skip the browning step! Everyone will taste and appreciate the extra effort.