Chicken Noodle Soup has too much fat, what can I do?

Help! I made a pot of Chicken Noodle Soup using boneless skinless breasts and for some reason I came up with a little too much fat in my broth. what can I do to remove some of the fat?

Stick the pot in the refrigerator, and as it cools the fat on the surface will harden. Then just pick it off.

Or, you can try to skim it off while it's hot, but I've never had any luck at all with that.

Yup. Chill it.

The fat will congeal on the top and will be really easy to remove.

thank you, worked just fine, good morning for soup here in Indiana too. 48* at noon.

Glad it worked! You've got two degrees on Michigan...I'm making gumbo.

A former Michigander ... I follow the weather and too chilly for this gal. Although FL has been hotter than normal. 88 - How about you send a little cool this way and I'll pass you some heat up your way.

And I'm making chili today. Hot or not ... I still like soup, I just need to turn my air down a bit more

Chicken Noodle or Matzo Ball Soup is ALWAYS better days 2 through 3,4, or 5! (If it lasts that long!) So, it's better to store it in the fridge after it has cooled and enjoy it the next day. Then the hardened fat is easily removed. Every day it tastes better! I ALWAYS use a whole chicken, including the gizzards for maximum flavor. You can alway strain the soup to take out what you don't want to eat. There are just some things that really improve the flavor, such as the bones, 2 onions, carrots, celery, garlic, pepper, bay leaves, dill. etc. In addition, the same applies to Beef Barley soup. After it has chilled overnight in the fridge, I simply scoop out the hardened fat with a spoon! Enjoy