Tips on adding cooked sious vide food to recipes

[Mike981]

For example, creamy tomato soup with chicken.

The recipe calls for 7-8 hours in the crock pot because it calls for raw chicken. We cooked the chicken in the sious vide, cut it up and then added to the soup in the crock pot.

Do you change up your recipes to work with the cooked meat, or just do it like we did today?

[shify]

If you are adding pre-cooked chicken to a soup, whether cooked sous vide or roasted, you would add it at the end and for just long enough to reheat the chicken.

As far can you cut down the cooking time on the rest of the soup, I guess it would depend on the recipe. For example, I made tortilla soup last week and you cook the soup most of the way, add cubed (raw) chicken and cook for 5-10 minutes until the chicken is cooked through. In that case, if I used already cooked chicken, I'm not sure it would really change the time needed for the soup.

[Jerod Broussard]

Depends on texture preferences, if any. If the women want pulled chicken breast for salads, then 140 sous vide it is for that "pulled" texture.

[randy.56]

creamy tomato soup with chicken. thats sounds good on a cool day. I use SV once a week, but only did it in soup once. As shify said I put it in later in the cook so it did not get so mushy, or dissipate. If you are new to SV cooking, this is a good read. https://amazingribs.com/bbq-techniqu.../sous-vide-que

[Richard Chrz]

I make a ton of creamy tomato soup, I sell it. But if I’m adding to creamy tomato soup, the chicken, and I would choose breast, would be SV for 2 to 2 1/2 hours at 140 for pasteurization, then cooled, patted dry, pulled or chopped, and added in at the finish (last 1/2 hour). But strained of any liquid from SV for certain.

[Richard Chrz]

But truly…Add the chicken to a grilled cheese (pesto style?) to dip in the Creamy tomato, I see no reason to add to the soup, it’s perfect in concept of it self.

[fzxdoc]

This ^^ for both Richard's post and his comment.

Kathryn

[fzxdoc]

I do much like you do, Mike981 , when I make chicken paprikash for a crowd. I sear bs chicken breasts and set them to sous vide while I make a huge pot of the sauce, which simmers in the Crock Pot until about 30 min before serving, when I pull the whole dish together by adding the chicken to the sauce and finishing it up.

I also sous vide chicken breast and pull it, like Jerod Broussard does for his ladies' chicken salad. Often I freeze it in 1 lb packets to add to dishes like a chicken artichoke spinach alfredo pasta concoction I make, or stir fry meals, or other dishes where adding cooked chicken at the end shortens the dinner prep. For me, it's always good to have some on hand..

I think your post will inspire some people to pull out their sous vide device and make perfect pasteurized chicken for future (and current) meals. Thanks for bringing this up.

Kathryn