Turmeric Chicken Soup with Cabbage and Coconut Recipe (2024)

FAQs

How do you thicken chicken soup? ›

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half.

Occasionally, a soup recipe will call for beaten eggs as a thickening agent. Both whole eggs and yolks can be used. To avoid curdling the eggs, start by drizzling about ½ cup of the hot broth into the eggs, stirring vigorously while you pour. Then add the egg mixture to the soup and cook until thickened.

A cream soup will often have a soup base, prepared with ingredients such as onion, celery, garlic powder, celery salt, butter, bacon drippings, flour, salt, pepper, paprika, milk, light cream, and chicken stock or vegetable stock. Various vegetables or meats are then added to the base.

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

Many home cooks find themselves wondering how to thicken a soup, and there are a few different ways: cooking the soup longer to remove excess liquid, blending some of the solid ingredients of the soup, or using food scraps like bread or potatoes to thicken the soup, but if you don't have time to wait, you can use a ...

Add dairy ingredients when the soup is simmering on low to reduce the chance of curdling. You can also mix a small amount of soup into your dairy first to temper it, and then add it back to the pot.

Keep in mind that this evaporated milk will make your dish taste richer, but it won't actually thicken the soup. You can always use a bit of flour or cornstarch if you're missing that added texture. Otherwise, you'll find evaporated milk the best dairy addition for your classic slow cooker favorites.

If you're making soup, have an egg at the ready. When you remove the broth from the heat, crack an egg into the hot broth and stir slowly. The yolk and white will poach slowly in the liquid and absorb the flavor of the soup and ingredients, adding heartiness and rich texture to your broth.

Is it safe to crack an egg into soup? ›

Yes, Japanese do it with many soups. And many like to mix in a raw egg into warm rice bowl, which isn't even hot enough to start denaturating the egg's proteins (about 60℃). But it doesn't need to, because eggs are sterile.

One of my favorite ways to thicken a soup is with eggs! It is one of the lesser known ways to thicken soups that I love to use because it results in a rich flavor, silky texture, and a creaminess without adding cream!

Whipping cream is relatively stable at high heat, which means it stays creamy even if it's brought to a boil.

There's classic heavy cream, of course, which makes soups like our creamy tomato Parm soup and our cream of broccoli soup extra delicious. Another great (and non-dairy) option is coconut milk.

Is Heavy Cream the Same as Heavy Whipping Cream? Yes, heavy cream and heavy whipping cream are the exact same thing. The confusion lies in the fact that they're sold by different brands under two different names.

About this method: One of the most common ways to thicken sauces and soups is with a starch-based slurry, and cornstarch is a popular choice. Cornstarch is flavorless, easy to mix up, and versatile, which makes it a go-to pantry ingredient.

Ok, this may be a little obvious, but just adding water is going to make your soup go a little further. If you stick to a 50/50 ratio between water and whatever flavoured liquid you're using in your soup (be it tomatoes, a stock type, or a cream), you're unlikely to dilute it to the point of making it unpalatable.

One way to thicken a stew without flour is to add some cooked rice or quinoa. Another option is to puree some of the vegetables in the stew to thicken it. To thicken a stew without flour, some recipes call for using a thickener such as arrowroot starch or almond flour.