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We 3ts in the Bellarine Peninsula had dinner at Hugh and Betty's last night. Hugh made his Chicken and Veg. Soup and Betty did her great pasta with meat sauce. Lovely food, good company and a few drinks thrown in for good measure.

Wife was away last week helping our DIL with our new grandson and the other little one. Thought I'd make a pot of this chicken soup we'd made in our men's kitchen. It turned out lovely on the day, and I froze some in a few containers for future days. I also left some in the pot for the following day.

Took the lid off the pot the next day and found that the soup was fermenting - there it was bubbling away and it had a sour taste and smell. Dug a hole in the garden and it was gone. The soup in the frozen containers was fine.

At a loss to know why this has happened. So, who was good at science at school and can explain this?

Och, Hughie, unless you live in the frozen tundra, you NEVER leave food out overnight! Chicken is especially bad for bacteria, even cooked!

... and cereal (dry soup mix) ferments and starts to fizz if left out in the heat after it's been cooked.

Meg

I've also been told to let soup cool with the lid off or it can go sour.
(

Morag, Someone else on another group suggests its something to do with the Italian dry bean mix which I love, in combination with the chicken stock. Something to do with the starch from the beans causing a reaction. That's why I asked for a suggestion for those with scientific knowledge.

It's no warm here at the moment. Average temperature is around 15 degrees - we're still in the first month of Winter.

15c is about 59f, way too warm. I'd be inclined to blame the chicken rather than the beans, unless the bean mix has a doubtful ingredient...

Potentially hazardous foods - foods capable of supporting the growth of harmful bacteria -- need to be kept either hot or cold in order to stay safe for consumption. Bacteria love chicken and when given the right temperature (between 40 and 140 degrees) they multiply rapidly. Since you can't see, taste or smell these bacteria we recommend not taking a chance with your health and pitch the chicken.

Hi Morag,
I've just made the same soup with the difference being I've used vegetable stock and no pieces of chicken. Will place it in the fridge to be sure. Our lounge/dining and kitchen are open plan and the temperature is set to 20 degrees Celsius in the evening.

Just made a big pot of this chicken soup without the chicken meat - it's Winter here. Last weekend I made one of everyone's favourite soups Sweet Potato and Butter Bean Soup. you have to give this one a try during your Winter wherever you are.

Favourite winter soup here is Manhattan style clam chowder. We are supposed to be getting a good, rainy winter, courtesy of El Nino...hope so! It's been so muggy lately the last thing you want is soup or any hearty food..

I'm going to give this recipe a try this week. Sounds very much like the soup my mom used to make.