HOME > Chowhound > Home Cooking >
What have you made lately? Get great advice

Need a little advice...

Augieang Dec 10, 2013 01:00 PM

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!

  1. Paprikaboy Dec 10, 2013 01:06 PM

    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. Cherylptw Dec 10, 2013 01:09 PM

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

      1. f
        fourunder Dec 10, 2013 01:10 PM

        puree the rice

        1. LindaWhit Dec 10, 2013 01:12 PM

          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. r
            rjbh20 Dec 10, 2013 01:13 PM

            Strain it and reduce the stock over high heat

            1 Reply
            1. re: rjbh20
              greygarious Dec 10, 2013 01:24 PM

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

            2. c
              ChiliDude Dec 10, 2013 01:31 PM

              Have you got corn starch available? If so, set aside a little of the soup aside in a bowl so that you can mix in some corn starch. If this works, add a little more corn starch to the soup until you achieve the viscosity (thickness) you wish to have.

              Corn starch is gluten free, and definitely not dairy.

              4 Replies
              1. re: ChiliDude
                monavano Dec 10, 2013 01:34 PM

                Agree with the slurry to the rescue.
                I like the idea of cannellini beans too.

                1. re: monavano
                  DGresh Dec 10, 2013 04:40 PM

                  Just a thought, but could also do an "egg drop" type thing and slowly dribble in some beaten egg.

                  1. re: DGresh
                    magiesmom Dec 10, 2013 04:46 PM

                    You could.

                    1. re: DGresh
                      monavano Dec 10, 2013 04:51 PM

                      If you do, add a little corn starch slurry to your beaten eggs. This keeps them silky and ribbony as they drop into the soup.

                Show Hidden Posts