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The first time I made turkey noodle soup by myself, I didn't know the most important lesson: DO NOT PUT THE NOODLES IN BEFORE COOKING. I almost cried when, in the blink of an eye, my great soup became mediocre pasta salad. The broth was completely gone.
Since then, I've always boiled the noodles beforehand. I don't mind super-soft noodles, and usually don't have too much of a problem with the myriad of shapes that I've used over the years.
However, if you want more solid noodles, The Kitchn recently offered two suggestions. One is actually my big no-no -- putting the noodles in without cooking, turning the heat off while they're still sort of crunchy, and then letting residual heat cook them the rest of the way. The other: cook the pasta separately and add the noodles to each portion. If you're freezing batches for quick meals later, this might not be ideal, so you'll have to experiment and figure out which works best for you.
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11-06-2008 @9:32AM Lee said... What if you just cook your soup so that you have extra broth to account for what the pasta soaks up?
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11-06-2008 @1:51PM Monika said... Lee -- You can certainly try. It all depends on how much you cook it before you eat it, whether you're storing it, etc. When I threw the noodles into my soup the first time, there was a ton of broth -- a full big stock pot full. I don't remember how long I let it cook, but the noodles soaked up all of it.
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11-06-2008 @3:08PM Rt said... Monika,
Without specifics (like the amount of broth and noodles, and cooking time) it is impossible to learn or comment.
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11-06-2008 @5:08PM Marisa McClellan said... Rt, I actually disagree. The amount of noodles a person adds to soup is fairly subjective. Monika isn't offering a full recipe here, just a suggestion for when to add noodles, so the specifics aren't really necessary as it isn't a specifics-oriented post.
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