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POPMAN22US is asking: (3 answers)
i boiled down bones skins and fat off a chicken for chicken noodle soup ,, what should i use to thicken it ?

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Last updated: Nov. 18, 2012 7:37 am
Posted: Nov. 17, 2012 12:17 pm
 
Answered by: Indiana Peggy
Nov. 17, 2012 12:52 pm
If your noodles are homemade, the flour on them will thicken your soup. If not homemade, you could thicken with flour or cornstarch (mixed into cold water).
 
Answered by: manella
Nov. 17, 2012 1:02 pm
Once you take the fat off,put in a chicken cube,some fresh rosemary,salt and pepper,i put in carrots,sliced onion,garlic,whatever veggies you like,red kidney beans,black beans,white kidney beans.Cook your noodles or rice,or pasta in a different pot and add it to your bowl first,then add your soup,if you cook your noodles,in the soup,they swell up if you have leftovers,and it gets yukky.
Comments:
manella
Nov. 17, 2012 1:03 pm
If you repost as a recipe request you will get more answers.
 
Answered by: Baker
Nov. 17, 2012 1:32 pm
cornstarch maybe......but don't add to much!!!!!
Comments:
Nov. 18, 2012 7:37 am
Noodles helpt to thicken the soup. I am not a fan of cornstarch since it tends to give liguids a jello-like consistency when cooled. Cooking down the chicken bones will also release geltin which helps to thicken the soup. That is the main difference between broth and stock, one uses bones, while the other does not.
 
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