how do i get the noodles in chicken noodle soup to not get mushy?

Question

i enjoy making homemade chicken noodle soup it's really good for left overs but, when i eat it the next day the noodles get mushy. i only use egg noodles because that's what i like.

Answer 1

Cook the noodles separately. Add only enough for each bowl of soup that you are going to eat that day.

Answer 2

Egg noodles get mushy, period end of story. Put the noodles in a smaller batch, that way the broth is noodle free and when you reheat the soup you add the noodles into the left overs. 2 in some Gourmet stores they sell noodles that don't get as mushy. I don't like the taste of those noodles but many people do.

When I am cooking for my family I transfer the chicken stock to smaller pots towards and have one pot for now and for for down the road.

Answer 3

Cook the noodles seperately and then add hot noodles to the bowls before serving. Keep the noodles seperate from the soup and only add what you are going to eat to the bowl with the soup.

Answer 4

Cook noodles seperately...Be sure your noodles are made with "durham" wheat... Read the package.

Once cooked, rinse noodles in cold water to stop the cooking process and remove some of the starch... If your going to store the soup; Make sure the broth is cold before mixing in the noodles... Add the noodles to the broth and refrigerate... When reheating the soup, "do not boil"...

Answer 5

Don't cook your noodles in the soup.

Cook the noodles separately and butter them. Keep them in a container by themselves until you reheat the soup. Add the noodles to your bowl and nuke the leftover soup wi\h the noodles.

Answer 6

I always make the noodles in a seperate pot and add them to my bowl so they don't get mushy.

Answer 7

Seperate the noodles from the chicken juice, and when you eat the leftovers heat them up together.

Answer 8

I've never had this issue unless I cooked them too long to begin with. Once they are "al dente" I stop cooking them. They always taste fine the next day. If you go too far past that, then they end up too mushy.

Answer 9

I make mine from scratch so i don't have a recipe yet i will inform you strategies I do it. In a super pot saute one million cup each and each chopped onions, carrots, celery, 2 cloves garlic and a pair of tbsp finely chopped sparkling rosemary (a pizza cutter works astounding for cutting rosemary or the different herb). Saute till gentle. upload rotisserie hen you have wiped sparkling off the bone (you may get them at maximum grocery shops). upload hen broth so the pot is 3/4 finished (i exploit low-sodium hen broth yet you do no longer might desire to). upload salt and pepper to flavor. upload 2 Tablespoons each and each chopped sparkling sage and thyme. upload one million/2 cup chopped sparkling parsley. you additionally can upload one million/2 cup white wine in case you pick for to. you additionally can upload one cup of frozen peas, corn, green beans or regardless of vegetables you pick for at the instant, or do no longer upload to any extent further vegetables in case you do no longer choose for to. enable simmer for a minimum of an hour. meanwhile prepare dinner the rice in a seperate pan in hen broth rather of water. once you serve the soup upload the rice on your bowl at that element and to no longer the pot of soup, otherwise it extremely is going to soak up alot of the liquid so your soup would be too thick and the rice gets gentle. this might make alot of soup. it extremely is going to save interior the refrigerator for some days or you could freeze it too. merely refrigerate or freeze the rice seperately and upload it once you eat the soup.

Answer 10

HMMM! I've never ever heard of that problem with reheating. Are you using the micro or are you doing stove top and bringing to a boil again?