Vinegary soup

[Guest guest]

Hey All,

The intro soup is pretty darn good once you can start adding things:

I usually put a chicken in a big pot of water... bring to a boil

simmer for 4-6 hours, debone, add chicken, carrots, spinach or

collards, onions, garlic, tomatoes, salt, pepper etc. sometimes I

puree the whole thing.

After it's done, sometimes it quickly starts to taste vinegary,

though. Then we can't eat it. I've tried freezing it... helps a

little. But once it thaws, say for dinner, if I want to send it for

school lunch the next day, it's become more vinegary tasting.

Does anbody know why this happens?... and how to prevent it?

Agape,