I made a batch of chicken soup today. Had to run out, so my dh was watching it for me. Rather then simmer on a nice low flame, it cooked for 2 hours one a medium-high flame. The result is a tasteless soup. I added salt, now I have a salty tasteless soup. Can it be corrected? What if I add a chicken boullion cube? I figure adding matzoh balls and noodles to the soup tomorrow might help with the saltiness, but how can I get more flavor? Thanks!