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)
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.