How to Thicken Broth

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Whatever your cooking project, getting your broth to the right consistency is an important step. If your broth is looking a little thin, there are several ways to thicken it, depending on the ingredients you want to use and the amount of time at your disposal. You can always reduce a homemade broth by cooking it down, but this isn’t always an option if you’ve already salted the broth, as reducing it will make it saltier. However, you can also thicken any broth with a thickening agent like cornstarch, or by making a quick roux. You can even add food items such as bread, nuts, or dairy to give a broth more body.

Method 1
Method 1 of 3:

Doing a Basic Reduction

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  1. Make sure there’s enough heat for the broth to simmer uncovered. Medium heat should be sufficient to bring the broth to a simmer and get some of the excess liquid to evaporate. [1]
  2. Using a wider saute pan rather than a deeper pot or saucepan will allow your broth to heat faster and reduce more quickly. You can also divide the broth into two or more batches (wide pans best) and heat separately to speed up the process. [2]
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  3. It’s better for the broth to simmer rather than boil. If the heat is too high, the broth might reduce too much and become bitter-tasting. Keep the broth on medium heat, and give it at least ten minutes before checking on it. [3]
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Method 2
Method 2 of 3:

Using a Thickening Agent

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  1. Cornstarch is similar to flour as a thickening agent, but it works better and won’t affect the taste of your broth. [4] Mix a tablespoon (7.5 g) of cornstarch with 1 tablespoon (15 mL) of cold water for each cup of broth. [5] Once fully combined, add slurry a little at a time, stirring constantly. Bring the broth to a boil. Keep stirring the slurry in until the broth is almost the thickness you want. [6]
    • Remember that the broth will thicken a little as it cools. [7]
  2. Ingredients such as arrowroot, potato starch, and tapioca powder can be used as thickening alternatives to cornstarch. [8] Arrowroot and tapioca are root starches derived from tropical plants, and along with potato starch are commonly used in gluten-free cooking.
    • For arrowroot powder, mix 2-3 tablespoons (16-24 g) with the same amount of water. Whisk into a cup of hot broth, then slowly combine with the rest of the broth.
    • For potato starch, mix 1 tablespoon of starch (10 g) with 2 tablespoons (30 mL) of water. Whisk into a cup of hot broth then combine with the rest.
    • For tapioca powder, stir in a teaspoon of starch (2.5 g) at a time until broth reaches desired consistency. [9]
  3. A roux is a mixture of flour and fat that can serve as a useful and delicious way to thicken a broth, soup , or sauce. Depending on how much thickening the broth needs, place 1-3 tablespoons of fat in a saucepan over medium heat. Whisk in an amount of flour equal to the amount of fat used. [10] Cook for about ten minutes, stirring frequently, then let it cool before adding to the broth.
    • Whisk the roux into the broth until combined, making sure there are no lumps.
    • For a lighter roux, use butter or oil. For a darker, richer roux, use drippings. [11]
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Method 3
Method 3 of 3:

Using Food as a Thickener

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  1. Soak pieces of bread in the hot liquid, then remove and puree. Recombine with the rest of the liquid. You can also use breadcrumbs to thicken the broth. [12]
  2. Nuts have been used to thicken broths and soups for generations. Grind a handful of nuts until they almost form a paste, then combine with a little of the broth and stir. Add to the rest of the broth.
    • Cashews are particularly good for thickening a broth or soup, adding a smooth texture. [13]
  3. Adding cream or yogurt is an easy way to thicken and enrich any broth. If adding cream or milk, start with a couple spoonfuls and add to warm but not boiling broth. Or, if you're looking for a lighter but tangier addition, try a dollop or two of yogurt. [14]
    • Make sure the broth isn’t boiling or else the dairy will curdle.
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Community Q&A

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  • Question
    What fat is used with the flour to thicken? Is it butter?
    JASMINE BROWN
    Community Answer
    Yes, you can make a roux with meat fat or butter with flour to thicken sauces, soups, etc.
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      References

      1. ↑ https://www.bonappetit.com/test-kitchen/cooking-tips/article/how-to-make-a-reduction
      2. ↑ https://www.bonappetit.com/test-kitchen/cooking-tips/article/how-to-make-a-reduction
      3. ↑ https://www.bonappetit.com/test-kitchen/cooking-tips/article/how-to-make-a-reduction
      4. ↑ Andrea Lawson Gray. Private Chef. Expert Interview. 10 February 2022.
      5. ↑ https://www.bhg.com/recipes/how-to/cooking-basics/thickening-with-cornstarch-or-flour
      6. ↑ https://www.quora.com/How-can-you-thicken-chicken-broth
      7. ↑ https://www.quora.com/How-can-you-thicken-chicken-broth
      8. ↑ https://www.realsimple.com/food-recipes/cooking-tips-techniques/how-to-thicken-gravy
      9. ↑ https://www.realsimple.com/food-recipes/cooking-tips-techniques/how-to-thicken-gravy
      1. ↑ https://www.bhg.com/recipes/how-to/cooking-basics/how-to-make-roux
      2. ↑ https://www.bhg.com/recipes/how-to/cooking-basics/how-to-make-roux
      3. ↑ https://www.thekitchn.com/soups-on-7-ways-to-make-any-so-106057
      4. ↑ https://www.thekitchn.com/soups-on-7-ways-to-make-any-so-106057
      5. ↑ https://www.thekitchn.com/soups-on-7-ways-to-make-any-so-106057

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