Quick Answers
There are a few easy ways to thicken up chicken noodle soup and give it a richer, heartier texture:
– Add a roux – Whisk together equal parts butter and flour then cook into a golden roux. Slowly whisk in hot broth from the soup to thicken.
– Puree some of the soup – Use an immersion blender or carefully transfer a portion of the soup to a stand blender to puree. Stir back into the pot.
– Mix in cream or evaporated milk – Stir in a splash of heavy cream or evaporated milk at the end to lend a silky thickness.
– Sprinkle with cornstarch – Make a slurry by dissolving cornstarch in cold water. Gradually add to the simmering soup, allowing time for it to thicken after each addition.
– Cook pasta separately – Boil egg noodles separately until al dente, then add to the finished soup. The starch released will help thicken the broth.
– Add instant mashed potatoes – Whisk in a few tablespoons of instant mashed potato flakes at the end for an easy thickness boost.
What Causes Chicken Noodle Soup to be Thin?
Chicken noodle soup can turn out thinner than intended for a few reasons:
– Too much broth – Using a lot of water or stock relative to the amount of chicken and vegetables will lead to a thinner, more watery soup.
– Low starch ingredients – Soup thickens up thanks to starch from potatoes, pasta, grains, or pureed veggies. Without enough of these, soup will be thin.
– Overcooking noodles – Letting noodles boil too long releases starch and causes them to fall apart, resulting in less thickness.
– Fat skimmed off – The fat from chicken helps thicken and enrich soup. Skimming it off instead of leaving some in the soup prevents full thickness.
– Dilution from cooking – Long simmering evaporates liquid, concentrating soup. Frequently adding more water dilutes flavor and thickness.
Tips for Making Thicker Chicken Noodle Soup
Here are some handy tips for achieving a nice thick chicken noodle soup:
– Use an whole chicken – Simmering a whole chicken yields more gelatin and body compared to using just chicken broth. Remove chicken then shred meat.
– Go easy on the water – Start with less water or broth than you think you need. You can always thin it out later.
– Cook pasta al dente – Undercook noodles slightly so they finish cooking in the soup without getting mushy.
– Add cream or coconut milk – Stir in a splash of cream or full-fat coconut milk at the end for instant richness.
– Sprinkle with flour – Shake in a light dusting of flour as the soup simmers to gradually thicken it.
– Puree some veggies – Puree a portion of carrots, celery, and onion to help create a thicker base.
– Let soup sit – After cooking, soup will thicken slightly as it cools and starch molecules rearrange.
Thickening Agents for Chicken Noodle Soup
Here are some of the most common and effective thickening agents to use:
Roux
– Make a roux by cooking equal parts butter and flour together.
– Whisk in hot broth slowly to prevent lumps.
– Adds richness and silkiness.
– Classic way to thicken soups and stews.
Cream
– Stir in heavy cream, half and half, or evaporated milk.
– Adds richness, but dilutes flavor slightly.
– Use 2-4 Tbsp per pot of soup.
Puree
– Puree a portion of the soup until smooth.
– Carrots, celery, onion, and potatoes work well.
– Preserves flavor while thickening texture.
Cornstarch
– Dissolve cornstarch in cold water separately.
– Gradually add slurry to the simmering soup.
– Doesn’t impact flavor profile.
– Can make soup gloppy if overused.
Instant Mashed Potatoes
– Whisk in a few tablespoons of potato flakes at the end.
– Add a little at a time until desired thickness is reached.
– Adds potato flavor.
– Cheap, easy way to thicken.
Cooked Pasta
– Boil noodles like egg noodles separately until al dente.
– Add to soup at the end to absorb broth.
– The starch released will naturally thicken soup.
How Much Thickener to Use
As a general guideline, start with small amounts of thickener and add more as needed:
| Thickening Agent | Starting Amount for 6 Servings |
|---|---|
| Roux | 2 Tbsp each butter and flour |
| Cream | 2-3 Tbsp |
| Puree | 1-2 cups of veggies |
| Cornstarch | 1-2 tsp |
| Potato Flakes | 3-4 Tbsp |
For a looser soup, start with less. For a thicker, heartier texture, use more as needed. Taste and adjust in increments for the desired consistency.
Troubleshooting Thin Chicken Noodle Soup
If your chicken noodle soup turned out too thin, try these troubleshooting tips:
– Simmer uncovered to reduce broth – Letting it simmer longer will concentrate flavors.
– Sprinkle in a bit of flour – Shake in a teaspoon or two while stirring to gradually thicken.
– Puree a few cups in a blender – Puree some of the broth and veggies then stir back in.
– Add chopped potatoes – Potatoes will break down and release starch to thicken.
– Stir in some instant mash – Whisk in potato flakes a tablespoon at a time until thick enough.
– Cook egg noodles separately – Boil them al dente then add to finished soup to absorb liquid.
– Add a roux – Whisk flour into melted butter to make a roux then whisk into soup.
– Finish with cream – Stir in a splash of heavy cream or half and half at the end.
Conclusion
Chicken noodle soup turning out thinner than you want is a common issue, but an easy fix. Using starch-containing vegetables like potatoes, simmering uncovered, adding a roux, pureeing, or finishing with cream are all simple and effective ways to thicken it up. Start with small amounts of thickener and adjust in increments for the best results. With the proper techniques and ingredients, you’ll be able to achieve the rich, hearty chicken noodle soup texture you crave.