Replace cornflour in soup I used to add cornflour in my chicken sweetcorn soup or chicken and noodle soup for a thicker consistency. But then I stopped using it completely after watching some show on TV that recommended not using it (I didn't research this much, but all it comes up with is that cornflour can make you gain weight). The soups still taste equally good but I do sometimes miss the thicker consistency. I did try to replace it with plain flour with it just adds an uncooked flour taste to the soup, which isn't very nice. Can someone suggest any replacements to cornflour to give the soup a thicker consistency?
Cook the flour with some butter or oil before adding to the soup. You are making what is called a roux which is a traditional French method for thickening sauces and soups

Measure roughly two parts of general purpose flour and one part of fat (or equal parts by weight), and cook until bubbling and the raw flour taste has gone, or it is lightly brown

Approximately one teaspoon of flour per litre of soup

The other option is to use arrowroot, which is an alternative starch to cornflour