The plus I can see is it could reduce the amount of salt needed for the same flavor. The minus I can see is it could be overkill. Chicken soup is already unami heavy. Asking for a friend.
No response to a serious topic. Yet more evidence that very few people on this board actually cook and that most of you only meme about food.
>>8239520
For me it is the McChicken. The best fast food sandwich.
>>8238424
i put kelp into most western stocks, also definitely helps for chickensoup, it just brings things together in a similar way to bayleaf, though i wouldnt advise leaving it in, and give it a good wash first
>>8238424
It gets fishy at some point. It isn't good in large quantities unless you're wanting that oceany flavor in your soup.
>>8238424
I didn't answer because I have never added kelp to chicken soup, and you asked a closed question.
>>8239651
i cant agree from my experience at all, i put kelp into most stocks since many years and it didnt taste fishy even once.though it might still be true after many hours,cant tell since i typically remove it after a couple hours in