If you find that your chicken and noodle soup is too thin or watery, there are several easy ways to thicken it up. The broth is a key component of chicken noodle soup, so making it rich and velvety can really enhance the flavor and texture of the entire dish.
Use a Roux
One of the most classic techniques for thickening up soups and sauces is to make a roux. A roux is a mixture of equal parts fat (usually butter) and flour that is cooked into a paste. When you whisk a roux into a hot liquid, the flour thickens the liquid and gives it more body. Here’s how to use a roux to thicken your chicken and noodles:
- In a separate skillet, melt 2 tablespoons butter over medium heat.
- Whisk in 2 tablespoons all-purpose flour until a paste forms.
- Cook the roux for 2-3 minutes, stirring constantly. You want it to bubble gently and start turning golden brown.
- Add about 1 cup of the hot broth from the soup to the roux a bit at a time, whisking constantly to incorporate it.
- Once it’s smooth, pour the roux mixture back into the soup pot, stirring as you pour.
- Let the soup simmer for 5-10 minutes to thicken up.
- Season to taste with more salt and pepper if needed.
The starch from the flour acts as the thickening agent here. Just be careful not to add too much roux or the soup can become gloopy. Start with small amounts and add more if needed.
Mix in Cream
Another way to add luxurious thickness to chicken noodle soup is to stir in some heavy cream or half and half. The fat and viscosity of the cream helps create a silkier, richer broth.
For 6-8 servings of soup, try stirring in 1/2 to 1 cup of heavy cream or half and half. Heat it through but don’t let it come to a boil. Taste and add more if desired. This will also lend the soup a delicious creamy note.
Puree Some of the Soup
For a thicker soup base without changing the flavors, you can puree a portion of the soup to act as a natural thickener. Here’s how:
- Scoop out 2-3 cups of the soup (broth and solids).
- Puree it in a blender or with an immersion blender until smooth.
- Pour the pureed soup back into the pot with the rest of the untouched soup.
- Heat through and serve.
The pureed part will meld with the chunks of chicken and noodles to create a soup that’s thick and rich without being pasty.
Mix in Flour
If you don’t have time to make a roux, you can also thicken the soup by simply stirring flour directly into it. This isn’t quite as effective and the flour taste may come through, but it does work in a pinch.
For a thinner soup, mix 1-2 tablespoons flour with a bit of cold water first to make a slurry. Then stir the slurry into the hot soup a little at a time until it reaches the desired consistency. For a very thin soup, you may need up to 1/4 cup flour.
Let the flour-thickened soup simmer for at least 15 minutes to remove any starchy flavor. If it becomes too thick, simply add a bit more broth or water to thin it out.
Add Instant Mashed Potatoes
Mashed potatoes make a quick, easy soup thickener. Simply stir a few heaping spoonfuls of instant mashed potato flakes into the hot soup until it reaches the desired thickness.
Start with 2-3 tablespoons and add more as needed. Only takes a minute or two and you likely have the potatoes on hand.
Simmer the Soup Longer
Allowing your homemade chicken noodle soup to simmer longer can also help intensify the flavors and naturally thicken the broth. Simmer for at least an hour, or up to 2-3 hours, to reduce the broth down. Just be sure to add extra water or broth as it evaporates so it doesn’t get too concentrated.
Add Gelatin
For an ultra-silky soup broth, you can add some unflavored gelatin like Knox. Gelatin is tasteless and dissolves seamlessly into hot liquids, giving them more body.
Mix 1-2 teaspoons gelatin with 2 tablespoons cold water first. Let it sit for a minute until gloopy. Then stir the gelatin mixture into the hot soup. Allow to simmer for 10 minutes to fully thicken.
Gelatin only needs to simmer very briefly to activate. Don’t let the soup boil vigorously after adding it or the gelatin can break down.
Finish with Cornstarch
Cornstarch is another great way to thicken up an already cooked soup. Make a slurry by mixing 1-2 tablespoons cornstarch with an equal amount of cool liquid (water, broth, milk).
Slowly stir the slurry into the simmering soup until it reaches the perfect consistency. Allow to simmer for 5 minutes so the cornstarch can fully thicken the broth.
Add Cooked Grains
Cooked grains like rice, barley, or farro can add substance and texture to a thin chicken noodle soup. Stir in a few heaping spoonfuls of your favorite cooked whole grain after the soup has finished cooking.
The starch from the grains will help absorb some of the excess broth. Let it simmer for 10 minutes to allow the flavors to meld.
Blend in Cooked Potatoes
Cooked, mashed, or blended potatoes are another starchy addition that can thicken chicken noodle soup quite well. Try adding a couple diced russet or yellow potatoes to the soup pot.
Cook them until fork tender, then mash them a bit right in the soup. Or for an ultra creamy soup, blend cooked potatoes with a bit of the broth until smooth, then stir the puree back into the pot.
Stir in Tomato Paste
For a richer, darker broth, stir a couple tablespoons of tomato paste into the pot. Tomato paste will add a subtle tomato tang and also help thicken up the broth nicely.
Whisk the tomato paste into the hot broth until fully incorporated. Let simmer for at least 10 minutes for the thickening magic to happen.
Add More Vegetables
Adding extra cooked vegetables like carrots, celery, parsnips, turnips, cauliflower, or butternut squash can help create a thicker, heartier soup.
Sauté chopped veggies in oil or broth until very soft. Then add them to the chicken noodle soup pot and simmer until the flavors blend, at least 15-20 minutes. The natural starches will release into the broth and add body.
Conclusion
Chicken noodle soup is the ultimate comfort food, so being able to adjust the thickness is key. With a range of easy ingredient swaps and cooking techniques, you can give your homemade chicken and noodles the perfect silky, rich consistency. Roux, cream, purees, grains and more let you customize the soup to your ideal texture.
The next time your chicken soup seems thin, try out a few of these tricks. You’ll have everyone scraping their bowls clean in no time!