Ok, help please!!! How in the world did I get curds in the soup? I don't know what I did wrong. I added 8 oz of VERY cold water (I need my soup a bit thinner) then nuked it for 90 seconds and it wasn't hot (because of the VERY cold water). So I nuked it for another minute (still cold). Then 30 seconds. Then CURDS!!!

Any ideas??

When the protein heats up too quickly it turns into protein chunks. Better to add hot water to your packet instead of heating everything together in the microwave.

you heated it up too fast and the protein has precipitated out, I have done this many times too, now I heat it up on the stove at home slowly (burner on 4/10 for about 7 minutes) then reheat in microwave at work for 20 seconds at a time until the temperature I want it

A-HA!!!! Ok, thank you guys. It's like eating Chicken Noodle soup with gobs of watered down parmesan cheese in it, lol.

I know better for tomorrow, thanks again!!!

If there's whey protein in the packet, heat will denature the proteins, causing them to clump, whether you heat it slow or fast. Heat the water first to a comfortable eating temperature (let it cool if necessary) and then prepare the packet.

I know high temps will clump whey protein and possibly other protein formulas as well.

I've been pouring my chicken soup into a small skillet to join the veggies I have cooked in a little olive oil. Heats up great this way.

After you mix it with the cold water? I will have to try this I have a few soup mixes to use up they weren't really my thing.

This'll probably sound crazy to everyone else, but I like those lumps in the chicken soup! I decided early on that they are faux dumplings!