If you have an immersion blender: just stick it into the cooked soup and blend about 1/3 -1 / 2 of the mixture so that when you stir together it's chunky but also thicker and no longer brothy.
Brothy liquid: The long, slow - cooking of meats and bones dissolves collagens and gelatins that enrich the dish's liquid with flavor and a bounty of nutrients (see the article «Why Broth is Beautiful» by Kaayla T. Daniel, PhD).