How do you thicken chicken soup in a slow cooker?

Chicken soup is a classic comfort food that is beloved for its warm, soothing broth. However, sometimes chicken soup can turn out too thin and watery, especially when made in a slow cooker. Luckily, there are a few simple tricks to help thicken up chicken soup so it has a rich, velvety texture.

Use a roux

One of the easiest ways to thicken any soup or stew is to use a roux. A roux is a blend of equal parts butter and flour that is cooked together to form a thick paste. To use a roux to thicken chicken soup:

1. In a skillet, melt 4 tablespoons (1/2 stick) of butter over medium heat.
2. Whisk in 4 tablespoons of all-purpose flour until well blended and the mixture becomes a smooth paste.
3. Cook the roux for 2-3 minutes, stirring frequently, until it turns a blonde color. Be careful not to burn it.
4. Scrape the roux into the slow cooker and stir it into the soup.
5. Cook the soup on low for 6-8 hours as usual, until thickened to your desired consistency.

The roux will gradually incorporate into the soup as it cooks, thickening up the broth nicely. You can adjust the roux amounts as needed to reach your perfect thickness.

Mix in a slurry

Another option is to use a slurry to thicken up chicken soup. A slurry is made by mixing together equal parts cornstarch or flour and cold water.

To use a slurry:

1. In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until smooth.
2. Pour the slurry into the slow cooker and stir to incorporate.
3. Cook the soup on low for 30 minutes to 1 hour. The slurry will thicken the broth as it heats up.
4. For thicker soup, make another slurry with 1 tablespoon each cornstarch and water and add to the slow cooker.

Slurries add thickness easily without altering the soup’s flavors. Make sure to thoroughly mix the slurry into the warm broth so it thickens evenly.

Cook down the broth

For a naturally thickened chicken soup, you can let the broth reduce and cook down in the slow cooker.

To cook down the broth:

1. Cook the soup on low but leave the lid off or slightly ajar.
2. Let the soup simmer for 7-8 hours, until the broth is reduced down by about half.
3. The soup will thicken up gradually as water evaporates from the broth.
4. Stir the soup occasionally and add more broth or water if needed to prevent burning.

Cooking the broth down takes time but doesn’t thin out the soup’s flavor. Be careful not to over-reduce the broth into a paste.

Mix in cream or milk

For a creamy chicken soup, stir in some heavy cream, half and half, or whole milk at the end of cooking. The dairy will add thickness and richness.

To use cream or milk:

1. In the last 30 minutes of cook time, pour in 1/2 to 1 cup of heavy cream, half and half, or whole milk.
2. Stir well to incorporate throughout the broth.
3. Cook until heated through and thickened slightly.
4. For thicker soup, mix together 2 tablespoons cornstarch and 2 tablespoons water. Stir slurry into the soup along with the cream.

The milk and cream will provide thickness, body, and a velvety texture. For best flavor, use whole dairy products instead of low-fat options.

Add puréed vegetables

Puréeing some of the cooked vegetables from the chicken soup will add natural thickness.

To purée vegetables:

1. Use a slotted spoon to remove 1-2 cups of soft cooked vegetables, like carrots, celery, onion, or potatoes from the soup.
2. Place vegetables in a blender with a bit of the cooking liquid.
3. Purée until smooth, adding more liquid as needed.
4. Return the puréed vegetables back to the slow cooker and stir in.
5. The vegetables will dissolve into the broth, making it thicker.

For best texture, purée vegetables after they are completely tender from cooking in the soup. The starch released from the vegetables will help thicken the broth.

Add instant mashed potatoes

Instant mashed potatoes can be used to both thicken chicken soup and add comforting potato flavor.

To use instant mashed potatoes:

1. In the last 30 minutes of cooking, stir in 1-2 cups of instant mashed potato flakes.
2. Whisk well to dissolve the potatoes into the hot broth.
3. Let cook until heated through and thickened.
4. If needed, make another slurry with 1 tablespoon cornstarch and water. Stir into soup to reach desired thickness.

The potato flakes will rapidly soak up liquid and turn it into a hearty, stew-like texture. Start with less and add more as needed for thickness.

Add pasta or rice

Cook pasta, rice, or small grains directly in the slow cooker to let the released starches thicken up chicken soup.

To add pasta or rice:

1. In the last hour of cooking, stir in 1 cup of pasta like egg noodles, shells, orzo or rice.
2. The starch released as the pasta or rice cooks will give body to the broth.
3. If needed, stir in an extra tablespoon of cornstarch mixed with water to thicken further.

Opt for sturdy pastas that won’t get too soft. Cook pasta just until al dente before serving the soup. The pasta will soak up broth as it sits.

Mix in a can of beans

Canned beans can add fiber, protein, and natural thickness to chicken soup.

To use canned beans:

1. Drain and rinse 1-2 cans of beans like cannellini, great northern, kidney, or chickpeas.
2. Add beans to the slow cooker in the last 30 minutes of cooking.
3. Lightly mash some of the beans together to release starch and thicken the broth.

Navy, pinto, and black beans can also be used. Partially crushing them helps thicken the soup further.

Add crushed crackers

For an easy way to thicken chicken soup, stir in some crushed crackers like saltines, oyster crackers, or bread crumbs.

To use crushed crackers:

1. In a zip top bag, crush up 1-2 cups of crackers into fine crumbs.
2. Stir the cracker crumbs into the soup in the last 15 minutes of cooking.
3. Allow the crumbs to dissolve into the broth to provide thickness.

You can also top each serving with extra crushed crackers. They’ll soak up the broth and get soft and creamy.

Whisk in flour

Sprinkling in some flour is an easy way to thicken up chicken soup at the end of cooking. The flour only needs a few minutes to absorb liquid and thicken the broth.

To use flour:

1. In the last 15-20 minutes of cook time, sprinkle 2-3 tablespoons of flour over the soup.
2. Whisk the flour into the hot broth until smooth.
3. Let simmer until thickened before serving.

If the soup is still too thin, you can always add a bit more flour and whisk it in. Use gluten-free flour to keep the soup gluten-free.

Conclusion

Chicken soup often benefits from a thicker, richer consistency. Luckily, there are many easy ingredients to help thicken up chicken soup in the slow cooker like roux, slurries, cream, purées, pasta, crackers, and more. Using starch-releasing thickening agents or reducing down the broth are simple ways to get a thick, hearty soup. Adjust the thickness as needed by the recipe and your personal preference for velvety or brothy soups.