"zuuum" > wrote in message
...
> The recipe says to reduce/thicken the soup before you add the cooked
chicken
> (note: "set chicken aside, though it says to heat remaining oil in the
same
> pan---presumably to use the flavor of the cooked chicken glaze)

Thanks - yes, you're right, and I *did* boil it without the chicken in the
broth, come to think of it. Doh!
So, without the chicken, I could pretty much boil it for as long as I liked,
waiting for it
to thicken? (I didn't boil it for very long - only a couple of minutes)

Thanks for the suggestion the flour and the butter.
(thank also to august who suggested using the eggs)

Greg.

> Since it uses flour as a kind of thickener in the soup base, I would
> increase the flour with an equal part of butter (a roux cooked up
seperately
> before adding to the soup base) if you want it especially thick.
>
> The recipe instructs -
>
> Heat half of the oil in large saucepan; cook chicken until cooked through.
> When cool enough to handle, shred chicken into small pieces. Set
aside.<<<<
> THEY MEAN "aside" OUT OF THE PAN JUST USED TO COOK CHICKEN
>
> Heat remaining oil in same pan; cook onion, stirring, until soft. Add
flour;
> cook, stirring, until mixture bubbles and thickens. Gradually stir in
stock
> and juice; cook, stirring until mixture boils and thickens slightly.<<<
> BEFORE THE NEXT STEP.....
>
> Add chicken, corn and chilli; stir over heat until soup is hot. Just
before
> serving, sprinkle with coriander
>
> "Greg" > wrote in message
> ...
> > Hi,
> > I made this recipe:
> > http://aww.ninemsn.com.au/aww/recipe...TV/63/6358.asp
> > and it tasted great, however, I wasn't sure how long I could safely boil
> it.
> > The recipe
> > says to boil it until it "slightly thickens" - I don't think it became
> > noticably thicker
> > when I boiled it. I was concerned about overcooking the chicken, which
was
> > already
> > cooked.
>
>