I don't know how other people stew soup, but when we stew chicken soup here, we usually choose old hens for many years, then gut them and put some ginseng, medlar, red dates, dried tangerine peel and other things in the stew. Because the chicken stew is rotten, there will be some ground meat in the chicken soup, but after the ground meat is precipitated, except for the layer of oil on the chicken soup, the chicken soup is clear, and even the bottom of the pot can be seen. However, if the chicken soup is further heated and allowed to continue to concentrate, then the chicken soup will become more and more concentrated before it becomes a turbid paste.
In general, the chicken soup in restaurants will add a lot of water and a lot of seasonings. Some seasonings are not for nutrition, but for freshness, such as chicken essence, concentrated chicken soup pieces, monosodium glutamate, etc., and these things are used to increase the flavor of chicken soup. If you cook chicken soup at home according to the hotel's practice, the taste of chicken soup is the same as that in the hotel. However, most families cook chicken soup not to sell money, so they don't have to consider the cost and taste. Most of them consider nutrition, so the chicken soup becomes turbid in the end.
The restaurant sells chicken soup for a long time. After this kind of chicken soup is used up, a certain amount of chicken will be added again, and then a lot of water will be added, and then the seasoning will be added. The chicken soup in the restaurant is not so much chicken soup as chicken soup blended with seasoning and water. The reason why we think the chicken soup in the restaurant is delicious is because we put something in the chicken soup that we didn't put in the chicken soup. If necessary, even if you boil a pot of boiling water and add those seasonings, you can make boiling water taste as good as chicken soup.