How do you neutralize black pepper in chicken noodle soup?

Answer 1

Take 2 large potatoes, peel and put them in whole into whatever you are making. The potatoes will absorb the salt. It may be possible to "thin" the salt out by adding water or stock and then "re-thickening" with corn starch and water to restore consistency. A bit more seasoning (other than the salt) may be required.... Bon appétit! You can also add some bread to absorb some of the liquid, remove bread and then add either red currant or cranberry jelly to the gravy this is both tart and sweet and works well in most brown stocks or gravies

Answer 2

You would use low sodium chicken broth if you buy it, or add little or no salt to your homemade broth. You can puree vegetables which would add flavor and body to the soup. If the soup you have made is too salty, I have had good luck adding cut up potatoes to the broth to absorb some of the salt--mind you some people think that this trick doesn't work.

Answer 3

If you use too much salt in a soup, an easy fix is to peel a potato, cut it in half, and place it in the soup as it cooks. The potato will absorb a lot of the salt, and then can be easily removed before the soup is served.

Answer 4

If it is too salty, you can add water or potatoes or both.

Answer 5

Add sugar