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Dec 10, 2013 01:00 PM

Need a little advice...

Making a nice big pot of chicken vegetable rice soup, tastes great but it's so watery. Do I thicken? And if so, how? Can't use gluten or dairy. I would like a soup with a backbone. Thanks ChowHounds!

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  1. I'd use small chunks of floury potatoes, which will breakdown and thicken the soup.Not sure you need it if you have rice in there though.

    1. Ladle some of the soup into a blender and puree it; stir back into the pot and it should thicken the soup.

        1. If you have some canned white beans (cannellini, etc.), you could whirl some of them with the soup liquid with a stick blender to add a nice thickening agent without changing the taste.

          1. Strain it and reduce the stock over high heat

            1 Reply
            1. re: rjbh20

              OP says it tastes great - it's the texture that's watery, not the flavor.