How to make my chicken noodle soup thicker? Online chicken noodle soup recipes contain mostly the same things - chicken, noodles, stock, vegetables - and for the most part taste the same.  However, they taste completely different from the soup in many restaurants (such as Old Country Buffet or my favorite, Perkins').  I can't figure out how to make my soup taste like that.

It seems like the main difference is how thick the soup is... but simply adding less water doesn't do the trick.  How do restaurants make their broth so thick? (should I be making my own broth?)
I don't see any starch on the list.  Starch is generally how you thicken stocks and sauces.

Corn starch is probably the most common and the easiest to find, and you should see results with no more than a tablespoon.  Just be sure to add it while the soup isn't too hot and stir very thoroughly, otherwise you'll end up with lumps.

A more reliable approach is to use a roux, although that will give you a more "creamy" end product.  If you just want a little thickening, use a starch like corn starch or tapioca flour.