DH makes the world's best chicken/turkey soup every time we have a roast chicken, or at Thanksgiving and Christmas, a very large turkey.
We like noodles/pasta in our soup and have tried so many ways to keep them at the proper consistency, but they're always either mushy and floury/pasty tasting or just plain disintegrated.
We've tried the same things for both the extra wide egg noodles and macaroni (pasta)shapes and nothing has worked:
- putting the pasta/noodles in raw into hot, completed soup and hoping the soup will cook them
- putting the noodles/pasta in par-cooked into hot, completed soup and hoping the soup will cook them the rest of the way
- putting the noodles/pasta in par-cooked into cold, completed soup and hoping that they will cook the rest of the way when we heat up the soup
I really don't want to make separate noodles/pasta to add every time we have soup. He makes so much soup at one time that we freeze it in many containers. It would be a pain to cook noodles every time we thaw out soup, but if that's the only way....
Are noodles or macaroni/pasta better? How can we have normal-tasting noodles in our homemade soup? We have a new turkey carcass from Christmas and are bound and determined to succeed!!!!