Ordered a couple of sample packets of unjury chicken Soup flavor to try before the surgery and tried making one this morning...

Flavor was good but I, OBVIOUSLY, screwed up preparing it (even though I thought I followed the instructions pretty well)... Film of Protein floating on top and it was gritty.

Anybody have any ideas about the best way to prepare it to avoid this? Should I mix it with cold Water and then try to heat it? I added warm water to the mix in a cup.

When I ordered the sample pack they sent me a thermometer with it. So I just nuke some water, stick in the thermometer, and wait for the temperature to come down about 3-5 degrees below 130.

That's actually normal if you are using a shaker bottle or something of that nature. Just let it sit a couple min & that will go away.

Ya, just DON'T use too hot of water. It gets....chunky. Kinda nasty. But it's very tasty otherwise when you use warm water.

Thanks... That all helps a lot. I guess I did get it too hot and didn't realize it...