Want to make sure your soup is just the right thickness? Here are six of the best ways to do it, from blending to adding flour or cream.
Sometimes a finished recipe for soup doesn’t have the texture you think it will. If it tastes perfect at the end of the cooking time but it’s a little thin, there are several fixes you can try.
If your soup doesn’t taste strong enough, the first thing you should do is boil it to drive off some of the water. This will strengthen the flavour and thicken the soup. There are six easy ways to make soup thicker, depending on the type of soup you made.
For more inspiration, see our list of the most popular soup recipes and also read our guide on how to thicken stew.
How To Thicken Homemade Chicken Soup: A Complete Guide
Making homemade chicken soup from scratch is rewarding, but getting the consistency just right can be tricky. A brothy soup is great for sipping, but sometimes you want a thicker, heartier soup that sticks to your ribs. Luckily, there are several easy ways to thicken homemade chicken soup to achieve the perfect texture.
As a busy home cook, I’ve tried every way to make soup thicker over the years. I’ve learned what works best for different kinds of homemade chicken soup by making a lot of them and seeing what works best for each one.
In this complete guide, I’ll share my top tips for thickening homemade chicken soup using simple ingredients you likely have on hand From stirring in a roux to blending the soup, these techniques allow you to avoid watery chicken soup and customize the thickness to your preferences
Simmer The Soup Longer
One of the easiest ways to thicken homemade chicken soup is to let it simmer longer. This gives the broth more time to reduce and intensify in flavor. For chicken soups with sturdy vegetables like carrots, potatoes and celery, simmering for 30-60 minutes longer will often do the trick. Just be careful not to overcook more delicate ingredients. Taste the broth as you go, and stop cooking when the flavor is concentrated and the texture is right.
Add a beurre manié. A beurre manié is a traditional French way to make soups and stews thicker. To make one, just use a fork to mix equal parts softened butter and all-purpose flour until a smooth paste-like consistency forms. When the soup is done cooking, take it off the heat and slowly stir in the beurre manié until you get the consistency you want. The starch from the flour acts as the thickening agent. This method works well for creamy bisques and chowders.
It’s time to make a velouté. Like a beurre manié, it starts with cooking butter and flour together in equal amounts. A velouté, on the other hand, is cooked longer, which makes a pale roux that gives the dish a rich, nutty taste. Cook the butter and flour for two to three minutes, then add the chicken broth and whisk it in. Once the velouté is smooth, slowly add it to the soup until you get the thickness you want. Veloutés are a great way to make chicken soups taste even creamier and stranger.
Blend In Cooked Potatoes
If your homemade chicken soup contains potatoes, you can use an immersion blender to easily thicken it. Cook the potatoes until very tender, then use the immersion blender to puree a portion of them right in the soup pot. The potato starch released during blending will gently thicken and add body to the broth. For a smoother texture, transfer a portion of the cooked potatoes to a blender instead. Just be careful not to over-blend and lose the chunky potato texture.
Whisk In A Roux
For quick-thickening Cajun classics like gumbo, a browned roux is stirred in at the end. To make a basic flour roux, cook equal parts oil or butter and flour in a skillet for 2-5 minutes until lightly browned. The longer the roux cooks, the deeper the flavor and color. For homemade chicken soup, start with a roux on the lighter side to avoid overpowering flavor. Slowly whisk the roux into the simmering soup until it reaches the ideal thickness. The roux binds the liquids through its starch while adding signature richness.
Add some cooked vegetables to a blender and puree them. This is an easy way to give your homemade chicken vegetable soup more body. If you want a chunkier texture, only puree about 1 to 2 cups of the vegetables. Puree up to 4 cups of soup to make it even thicker and add little bits of vegetables. When you puree starchy vegetables like potatoes, the starch can make the soup stick together. Focus on blending carrots, celery, onions, mushrooms and other aromatics. This lets their flavors soak into the broth, giving it a smooth texture.
Sprinkle In Instant Mashed Potatoes
Using instant mashed potatoes may seem unorthodox, but it’s a handy trick for thickening any homemade chicken soup quickly. Instant mashed potatoes are made by dehydrating real mashed potatoes into potato flakes or granules. When rehydrated in hot soup, they release modified potato starches that add body and richness. For each quart of soup, whisk in 1-2 tablespoons instant mashed potatoes. Allow to simmer for 5 minutes to thicken. Add more as needed in small amounts to prevent glueiness.
Add Cream Or Half-And-Half
For dairy lovers, stirring in some cream, half-and-half or even whole milk is an easy way to enrich homemade chicken soup. The fats and proteins in dairy thicken broth beautifully. For the smoothest results, temper the cream first by whisking in a ladleful of hot soup to prevent curdling. Add the tempered cream back to the pot and stir gently. Simmer briefly to allow the soup to thicken to the perfect creamy consistency without breaking. This works best at the very end once cooking is complete.
Whisk In A Cornstarch Slurry
A cornstarch slurry is a classic method restaurants use to thicken soups and sauces without altering flavors. To make one, first whisk 1-2 tablespoons cornstarch into 1/4 cup cold water until smooth. With the soup simmering, slowly drizzle in the slurry while whisking. Allow to simmer for 1-2 minutes as the cornstarch molecules hydrate and thicken the surrounding liquids. The slurry allows you to gently tweak the thickness as needed for the perfect consistency.
Stir In Cooked Rice Or Pasta
Adding cooked rice, small pasta or orzo is an easy way to bulk up homemade chicken soup and give it more body. The starch released from rice and pasta as they cook acts as a natural thickener. Cook them al dente separately, then add to the finished soup and simmer for 5-10 minutes before serving. The starch absorbs excess broth for a satisfying, stew-like texture while the noodles soak up flavor.
Blend In Silken Tofu
For a vegan way to thicken and add protein to homemade chicken soup, turn to silken tofu. Silken tofu is made by coagulating soy milk, resulting in a velvety smooth texture. Blend 1/2 pound silken tofu with 1 cup broth, then stir the creamy mixture into simmering soup. For even more body, puree some cooked vegetables along with the tofu. The soy proteins and starch gently thicken the broth for a comforting, hearty soup consistency.
There are many easy, convenient ways to tweak the thickness of homemade chicken soup using common kitchen staples. Accidentally made the broth too thin? No problem – stir in a beurre manié or quick roux to bind it. Want to keep the delicate vegetable texture intact? Puree a portion for a velvety backdrop. For richness, whisk in some cream at the end. With this handy guide, you’ll never have watery homemade chicken soup again.
Blend in bread
Torn pieces of bread can be blended into soup to thicken it. So as not to change the taste of the soup, use bread with a milder flavor. If you want to add a stronger flavor, use sourdough. Soak the pieces of bread first to soften them and make the blending easier. Bread would add body to a fresh tasting tomato soup without changing the flavour.
6 ways to thicken soup:
If you’ve made a broth with chunks of vegetable in it, such as minestrone soup, then pour the soup through a sieve. Blend a third of the whole ingredients with the broth. Then add the rest of the whole ingredients and mix them in. You can use a potato masher to do this too. Just mash the potatoes into the pan until the soup is the thickness you want.
This works best with soups with starchy ingredients such as potatoes, beans, rice or even pasta. You can blend soups with meat in them, such as this lamb & barley soup in the same way, but make sure there are no bones and use a powerful blender to break the fibres up.
For product advice, see our reviews of the best blenders and best soup makers on the market.
3 Ways to Thicken Any Soup To the Right Consistency | Tips from the Southern Living Test Kitchen
FAQ
How do you thicken chicken soup?
The answer is simple – use one or a combination of the following techniques to thicken your chicken soup: 1. **Simmer and Reduce**: One of the easiest ways to thicken chicken soup is to simmer it for an extended period. As the liquid reduces, it will naturally thicken, resulting in a more concentrated flavor. 2.
How can you thicken soup using flour?
You can make a slurry by mixing 2 tablespoons of flour with cold water and slowly adding it to the soup. This will thicken the soup. Alternatively, you can make a roux on the stovetop by combining fat and flour, which is a common method for adding starch to sauces.
How do you thicken a soup with sour cream?
For a slightly tangy, creamy finish, sour cream and Greek yogurt are fantastic thickening options. How to do it: Stir in ½ cup of sour cream or yogurt at the end of cooking. Best soups for this method: Borscht, creamy chicken soup, or taco soup.
How do you thicken broth based soup?
If you’re looking for a way to gently thicken broth-based soups, gelatin (animal-based) or agar-agar (plant-based) can help add body without altering the flavor. Here’s how to do it: Mix a little plain gelatin or agar-agar with warm water and then add it to the soup.
How do you thicken vegetable soup?
This is a general guide on how to puree vegetables to thicken soup: Transfer 1 cup of the cooked vegetable soup to a blender. Blend until the vegetables reach a pureed consistency. Pour the vegetable puree into the soup and stir. Repeat as necessary to achieve the desired consistency. A blender is the easiest way to puree only a portion.
How do you thicken soup with dairy?
This is how to use dairy to thicken soup: Turn the heat off and remove the soup pot from the stove. Add a small amount of high-fat milk or cream. Stir well, then add more as needed. If you add the dairy too early, it will likely curdle. Instead, add it right at the end when the soup is no longer bubbling.
What to do if my chicken soup is too watery?
Fill a small bowl with a tablespoon of either flour or cornflour. Add two to three tablespoons of the soup and stir it in until it’s smooth. Stir this back into the soup and bring it to a simmer. Let the food cook for a few minutes so that the starch granules can burst and thicken. This will also get rid of any flour taste.
How to make homemade chicken soup thicker?
Use equal parts of flour and water. About three to five tablespoons of each should do it, depending on how many quarts of soup you’re making. Blend the slurry thoroughly until the flour is completely dissolved (otherwise, you’ll wind up with unwanted ‘lumps’). A whisk or fork is helpful.Sep 20, 2022
Is it better to thicken soup with flour or cornstarch?
What do restaurants use to thicken soup?
About this method: One of the most common ways to thicken sauces and soups is with a starch-based slurry, and cornstarch is a popular choice.