HELP MY CHICKEN sOUP~?

Question

ok well i'm making a chicken soup right now...and im kind of experimenting with different ingredients. But my problem is that I want a thick hearty soup, but its turning out to be really thin....what could i use?
this is what ive used to far:
chicken
pasta
potato
black beans
and different seasonings

what ingredient or what can i do to make the soup thicker? help asap plz..cuz im making it right now

p.s. i dont want rice in it and i DONT want to make it fattening!

Answer 1

If you are short on veggies or there are none in your soup, make a paste of flour mixed with twice as much cold stock, milk or water. Add the paste and stir slowly at a simmer for about 5-10 minutes. The ratio is 1-1/2 teaspoons of flour to 1 cup of soup.
or you can use cornstarch
• A cornstarch slurry of 1 part cornstarch to 2 parts liquid will also thicken, but should not be boiled because it will break down.

Answer 2

You can use cornstarch, just mix a Tablespoon full with cool water about a cup and stir it in the boiling soup,and repeat until it is thicker, you may want to wait a few minutes before you add more just give it time to do its thing. If you don't have corn starch use flour,just use about the same of water but 2 tablespoons of flour.

Answer 3

Actually, you can just turn down the temp and let it simmer. The starch in the pasta and the potatoes should thicken it up. If that doesn't work, you can use a little of the broth and mix it with flour - bring the soup to a boil and add the flour mix real slow - stirring constantly.

Answer 4

Cornstarch will tighten the broth up.

You could make a butter and flour mixture known as Beurre Marie, equal parts flour and butter, and add that. Start with a tablespoon of each.

For either to work properly you'll need to bring the soup to the boil.

Answer 5

The starch in the pasta should have thickened it unless you pre cooked it and then added it to the soup! (You have more than sufficent starch items) Now you will need to use a roux- equal parts butter and flour mixed together. DO NOT MELT the butter but use room temperature softened butter! Combine together and then add slowly to the soup until desired consistancy!

Answer 6

chiken soup, i love making it:). i mix some cornflour with a little water but make sure you mix until there are no lumps left and then add it to the soup, use only a little corn flour at first and then add more if you want it a bit thicker. you'll then have thick soup.:)

Answer 7

You could make a flour, corn starch mixture .But I would add a can of cream of chicken soup. That will do the trick and will not change the flavor of your soup.

Answer 8

You can use a little bit of flour in water(mix well and add a little at a time).If you have any instant gravy mix,Mix a little in there and whisk til it thickens..I use the instant gravy mixes to thicken and to make a lite gravy for my stir frys.I always have a chicken and beef on hand.Hope this helps.

Answer 9

Just use a bit of flour and water to make a paste , like homemade gravy it should tighten it up for you I have used that many times good luck

Answer 10

instead of using flour to thicken, consider using a bit of potato flakes or potato pearls.

let your soup simmer after thoroughly stirring in your dry ingredient.

hope that helps.