Buzz it with a blender
Try this with a vegetable or bean based soup. After straining out half of the solids, blend the soup until it’s fairly smooth and return it to the main pot. Additionally, you can use an immersion blender if you have one.
Starch it up with potatoes
Simply add diced potatoes to the pot and simmer them in the broth until they are soft and starting to break up to thicken soup made with potatoes. The starch from the potatoes will help thicken the soup. Additionally, you can cook grains like rice, quinoa, or tiny pastas like ditalini right in your soup. The starch that is released during cooking will contribute to the soup’s thickness. If you don’t have any of these, you can substitute a can or two of rinsed and uncooked beans into the soup.
Tips for making this soup
- To make sure the carrots are sufficiently cooked, sauté them for a few minutes before adding the celery and onions. Not only do I dislike crunchy carrots in my soup, but they also take a bit longer to cook than onions or celery.
- When cooking the noodles, cook them separately in a different pot and wait until the soup is almost done. Just before serving, add the noodles to the soup, making sure they are well-drained. If you cook the noodles in the soup, they will absorb a lot of the liquid and get very soft and overcooked.
- Don’t overcook the chicken. Make sure the chicken is cut into small bite-size pieces. It should only take roughly 25 minutes to thoroughly cook the chicken. The chicken will turn from tender to stringy and tough if it is overcooked.
- Once the soup is refrigerated it will thicken some. Even after cooking, the noodles will absorb some of the broth. To thin it out, simply add a small amount of broth or a milk and broth mixture, then reheat.
This soup will thicken after refrigeration, as mentioned in the above suggestions, but it will also thicken a little bit after resting and adding the noodles. Thus, when making this soup, err on the side of thinness and resist the urge to add more cornstarch.
I don’t recommend freezing this soup. Milk-based soups don’t freeze too well. They appear curdled and seem to lose some of their rich flavors when thawed and reheated.
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