How do you thicken chicken broth for chicken and noodles?

When making chicken noodle soup or chicken and noodles, a nicely thickened broth is key to bringing all the flavors together and making the dish feel hearty and comforting. There are a few simple ways to thicken up chicken broth to get the perfect consistency for chicken noodles.

Use a Roux

One of the most classic and effective ways to thicken any broth or soup is to use a roux. A roux is a mixture of equal parts fat (usually butter) and flour that is cooked together. When added to a hot liquid like broth, the roux thickens it up nicely.

To use a roux to thicken chicken broth:

1. In a saucepan, melt 4 tbsp butter over medium heat.
2. Whisk in 4 tbsp all-purpose flour until well combined.
3. Cook the roux, whisking constantly, for 2-3 minutes to cook off the raw flour taste.
4. Gradually whisk in chicken broth until well incorporated.
5. Bring the mixture to a simmer and cook for 5 minutes, stirring frequently, until thickened to your desired consistency.

The starch from the flour combines with the broth to create a smooth thickness. You can make the broth as thick or thin as you like by adjusting the amount of roux you use. Start with a 1:1 ratio of butter and flour to broth and add more if needed.

Simmer with Potatoes

Another way to naturally thicken chicken broth is to simmer it with potatoes. As the potatoes cook, their starch is released into the broth, adding body and thickness.

To thicken broth with potatoes:

1. Peel and dice 2-3 russet or Yukon gold potatoes into 1/2 inch pieces.
2. In a large pot, bring the chicken broth to a gentle simmer.
3. Add the diced potatoes and simmer until very tender, about 15-20 minutes.
4. Use a potato masher or fork to slightly mash some of the potatoes to help release more starch.
5. For a smoother broth, you can puree some or all of the potatoes using an immersion blender.

Potatoes add flavor as well as thickness. Just be sure to season the broth well. Add any other vegetables, herbs, and seasonings once the potatoes are tender.

Mix in a Slurry

A slurry is a handy way to quickly thicken up any liquid. To make a slurry, you just mix together a starch like cornstarch or arrowroot powder with cold water.

Here’s how to use a slurry to thicken chicken broth:

1. In a small bowl, whisk together 1-2 tbsp cornstarch or arrowroot powder with 2-4 tbsp cold water until smooth.
2. Bring the chicken broth to a simmer in a pot.
3. Whisk the slurry into the hot broth until fully incorporated.
4. Let simmer for 2-3 minutes until slightly thickened.

The slurry mixes smoothly into the broth and thickens as it heats up. You can adjust the amount of starch and water to get the thickness you want.

Add Cream or Coconut Milk

For a creamy twist, you can add dairy products like heavy cream, half and half, or coconut milk to thicken chicken broth.

To use cream or coconut milk:

1. In a large pot, bring the chicken broth to a gentle simmer.
2. Whisk in 1/4 to 1/2 cup heavy cream, half and half, or full-fat coconut milk.
3. Let simmer for 5 minutes, stirring frequently, until slightly thickened.
4. Taste and season with salt, pepper, herbs, etc. as desired.

This gives a rich, creamy broth that is delicious in chicken noodle soup recipes. The natural fats in the dairy or coconut milk add thickness and flavor.

Reduce the Broth

For the most concentrated chicken flavor, you can reduce the broth to thicken it up.

To reduce chicken broth:

1. Pour the broth into a large pot and bring to a boil.
2. Let boil, stirring occasionally, until reduced by half or to your desired consistency.
3. This may take 15-30 minutes depending on how much you are reducing it.
4. Skim any foam that forms on the top as it reduces.

As the water evaporates, the chicken broth will thicken up and the flavors will become more intense. Just keep an eye on it so it doesn’t reduce too much.

Add Egg Yolks

For a luxurious thickness, you can temper in egg yolks at the end.

To use egg yolks:

1. In a medium bowl, whisk 2-3 egg yolks until smooth.
2. Gradually whisk in 1/2 cup of the hot chicken broth.
3. Slowly pour the egg mixture back into the remaining hot broth, whisking constantly.
4. Heat through gently but do not boil.

The egg yolks will thicken the broth into a rich, silky consistency. Just be careful not to curdle the eggs. Gentle heat is key.

Try Instant ClearJel

For an easy shortcut, you can use instant ClearJel as a thickener. ClearJel is modified corn starch that produces excellent results with hot liquids.

To use instant ClearJel:

1. Place 1-2 tsp instant ClearJel in a small bowl.
2. Whisk in 2 tbsp cold water until fully dissolved.
3. Pour the mixture into the simmering chicken broth, whisking constantly.
4. Cook for 2 minutes until thickened.

ClearJel will quickly thicken the chicken broth into the perfect consistency for chicken and noodles or soup. It blends in smoothly with no clumps.

Add a Beurre Manié

A beurre manié is a dough made of equal parts butter and flour. It mixes seamlessly into simmering liquids to thicken them.

To make a beurre manié:

1. In a small bowl, mash together 2 tbsp softened butter and 2 tbsp all-purpose flour.
2. Mix until a smooth paste forms with no lumps.

To use the beurre manié:

1. Bring the chicken broth to a simmer.
2. Add small pieces of the beurre manié, whisking constantly until fully dissolved.
3. Simmer for 2-3 minutes until thick.

The butter helps the flour incorporate smoothly. Make sure the broth simmers gently or the butter can separate out.

Considerations When Thickening Chicken Broth

Here are a few tips for getting the best results when thickening chicken broth:

• For a smooth consistency, whisk or blend thoroughly after adding thickeners.
• Bring broth to a simmer before adding thickeners for the best results.
• Start with a small amount of thickener and add more as needed.
• Simmer for a few minutes after adding thickeners to fully thicken.
• Do not boil broth hard once thickeners have been added to prevent lumps.
• Remove thickened broth from heat before adding dairy products to prevent curdling.
• Chill and reheat thickened broth gently to maintain consistency.

Following these tips will give you perfectly thickened chicken broth every time for your favorite recipes!

Types of Thickeners for Chicken Broth

Here is a comparison of some of the most common thickeners used for chicken broth:

Thickener	Amount to Use	Notes
Flour	2-4 tbsp	Use in a roux with butter or mixed into a slurry. Blends smoothly.
Cornstarch	1-2 tbsp	Quick-thickening effect. Can form lumps if not mixed well.
Arrowroot Powder	1-2 tbsp	Very effective thickener. Translucent finish.
Potatoes	2-3 potatoes, diced	Release starch as they cook. Add natural flavor.
Cream	1/4 to 1/2 cup	Adds a silky texture and richness.
Coconut Milk	1/4 to 1/2 cup	Provides creamy texture and coconut flavor.
Egg Yolks	2-3 yolks	Gives a luxuriously thick, smooth broth.

These are some of the most common options used to thicken chicken broth. Feel free to experiment to see which method works best for your needs!

Conclusion

Achieving the perfect thickened chicken broth for chicken noodle soup or other recipes is simple with just a few handy ingredients and techniques. From classic roux and slurries to potatoes and egg yolks, you can give broth the ideal creamy thickness. Just whisk or blend well and gently simmer after adding thickeners for smooth, mellow results. With these easy tips, you’ll be able to customize the consistency of chicken broth for any recipe.