Is there any way to correct the seasoning if too much black pepper was added to homemade chicken soup?!
Answers: We literally had too many cooks spoil the broth!
"Berry peppers (black pepper, white pepper, etc.) are even more persistent because the heat comes from aromatic oils.
You can't do anything to reduce the amount of oil except dilute the recipe or replace the main ingredient. If you made a soup, strain it, discard the broth and add the strained contents into fresh unflavored broth".
quote from the link below.
Try scooping off some broth out of the soup and adding more broth or water if you don't have broth.
Pour out and reserve half the broth.
add the same amount of water or chicken broth...
??
to taste of course..
either sieve it...
or u might wanna add water..then add all the other ingredients back...
or just add 2 or 3 cups of chicken broth to it..
No, nothing you can really do except make more of the recipe to offset the amount of pepper.
If you can scope it off, if it didn't get stirred in try that. Otherwise I would add more liquid and the above answer who said drain some of the liquid off has a good idea if adding more will give you too much. Good Luck.
I love pepper, so you can just send it my way, you can never have too much.