Help! What Is the Best Way to Add Noodles to Soup?

102611-soupnoodle.jpg So I have this problem. I like noodles. Noodles shouldn't be a problem in my life, but lately they seem to be giving me fits. I love adding them to soups that are made on the fly, but I can't seem to find the right amount. One of three things always happens: The first is that when I turn my back, the noodles suck up all the liquid or broth in my soup and suddenly I'm left with this chowder or chili type dish. Tasty, but not what I wanted.

Then, when I try to avoid that, I only end up with 20 noodles in the whole pot. Although that's better than too many, it seems to defeat the point of putting them in there.

The last issue is that my soup is fine for the meal, but once it's retired to the refrigerator for an evening it then sucks up the broth and I'm greeted in the morning by a block of gelled soup instead of something of an actual liquid consistency.

Do you have a gauge for noodle additions to your soups? Do you know that one handful is always enough or do you stick to the recipes in situations like these? Share your thoughts with me so I can quit making soup-noodle-jello for dinner, because those are not good eats (well technically they are, just unappealing).

Related: Looking Good: Chicken Noodle Soup with Curry & Spinach

(Image: Flickr member Kind Of Bruin licensed for use by Creative Commons)

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