It’s super simple and it really works.

Let your chicken soup cool completely in the fridge before trying this quick and easy trick.


For more hacks using plastic/ziplock hags, click here.


  1. Nice idea but I feel that it is quite wasteful.. ladling it out with a spoon the old fashioned way may take a few extra seconds but better for the environment.

  2. Why take out the fat? After all Chicken soup is just water with animal fat with taste added by vegetables. I have a better idea. Use an extremely fine mesh sifter and pour all the soup thorough it after cooking. What happens then is basic kitchen science. The fat gets broken into tiny tiny little drops and thus emulsifies easily into the the rest of the liquid. That way your whole soup is richer in umami and there is no horrible globs of fat floating around.


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