"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Reply
 
Thread Tools Display Modes
 
Old 01-05-2005, 06:54 AM   #11
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
I love home-made egg noodles with my sooup. I always add the noodles after the rest of the soup is cooked and seasoned the way I want it. It comes out great.

My biggest mistake with homemade woup came when I was asked to bring a big pot of my chicken noole soup for a fundraiser to help a family. I made the soup to the best of my ability. I also made the home-made egg noodles and added them to the soup. I cooked them until they were soft and then put the whole thing in the refrigerator as I had to take the soup to the location during my lunch hour. Like yours, my noodles had become mush. The flavor was good, but the noodles were indistinguishable from the rest of the soup. When I stirred the soup, the noodles became a thickening agent. I learned that lesson the hard way. I now add noodles just before serving, as I do with the meat.

I cook the meat (cubed turkey, beef, chicken, etc.) seperately from the soup, as boiling meat will toughen and dry it out. I flavor the broth with bones and skin (for poultry), or bones and fat (for beef, and pork). Then I get it cold and lift the hardened fat from the gelled stock. I strain it and heat it to a low boil. Add the veggies and flavorings and cook until done. Then add the noodles, dumplings, or whatever pasta needs to be incorporated. And finally, when serving, add the cently cooked meat cubes. That way, everything is at the proper texture, degree of doneness, and at its best flavor.

Hope this helps.

Seeeeeeya; Goodweed of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 01-14-2005, 10:50 AM   #12
Senior Cook
 
Home chef's Avatar
 
Join Date: Dec 2004
Location: USA,Indiana
Posts: 267
Godweed, I understand your story exactly and I feel your pain.

I just made another batch of chix soup and cooked the noodles separately. I now keep softened noodles (cooked in chix broth) in the fridge and put them in the soup just before serving. It tastes good and it's not much more involved.

I would love tomake my own noodles but I haven't had the nerve to do it yet.
__________________

__________________
Home chef is offline   Reply With Quote
Old 01-18-2005, 07:23 PM   #13
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,573
:D Cook your soup as usual then the last 10 to 12 minutes of cooking add the dry uncooked NoYolks brand of egg noodles I use the wide ones called dumplings cook the 10 to 12 minutes that they recommend or till tender they hold up wonderfully and reheat without falling apart.
__________________
jpmcgrew is offline   Reply With Quote
Old 01-29-2005, 11:41 PM   #14
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
I'm weighing in with those who say they cook noodles separately from their soup when making anything that will be leftover. Nothing helps, noodles don't hold up. Rice also can have problems holding up to the long term, tending to "blow out" at the ends of the grains. I make my stock and anything else I want in the soup, then cook pasta or rice separately, drain, and toss in with each meal. Extra trouble, but do not like them mushy. Strangely enough, I do like campbells -- the old chicken noodle -- but it is simply a childhood taste. We all have them ... stuff we like because of happy memories having nothing to do whatsoever with good taste in food. It's something I heat up when I have a cold, or need comfort without effort. My very favorite, 'though, is Liptons, and I add extra noodles to it (as Mom did). But, as above, I don't like it leftover.
__________________
Claire is offline   Reply With Quote
Old 01-30-2005, 01:09 AM   #15
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
i would just add the hot noodles to the hot soup and serve immediately or leave them seperate. they DO get mushy in the fridge- someone had mentioned that- but you could make only what you think you'll need and do the same with a new batch during re-heating.
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old Today, 03:01 PM   #16
Assistant Cook
 
Join Date: Dec 2016
Location: Eagan
Posts: 1
Just finished making homemade chicken noodle soup in the crock pot. Like always, I added the stock, onions, celery, bay leaf, seasoning, carrots, and let go for an hour. Needless to say this is not my first time making soup, but this is the first time I have had egg noodles completely disintegrate in 30 minutes. There is not a noodle to be found I agree adding the noodles to the bowl, but this was crazy. I have used homemade noodle, and just about every brand of off the shelf extra wide egg noodles, but this time I used the HyVee x wide egg noodles. Never again.
__________________
playachef is offline   Reply With Quote
Old Today, 03:31 PM   #17
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,086
Quote:
Originally Posted by Home chef View Post
I understand that noodles still absorb liquid after they are cooked. I guess then I don't understand why Campbells noodles stay firm in the can. I don't just store broth and noodles. I store the completed soup in gladware or something like that.
If you read the list of ingredients, you will see a list of chemical ingredients that keep the noodles from getting mushy. The noodles you buy separately are made the same way as you would make them at home. Then they are allowed to dried.

You received some very good advice here. Keep the noodles separate from the soup.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Basic Homemade Cream Soup Recipe for canned cream of soups kitchenelf Soups 8 11-14-2005 05:15 AM
REC: Cold Soba Noodles with Sesame Sauce kitchenelf Pasta, Rice, Beans, Grains... 1 06-28-2005 12:42 AM
Stout (Guinness) Cheddar Soup Raine Soups 1 11-23-2004 03:59 AM
Chicken noodle soup Juliev Chicken, Turkey & other Fowl 0 11-05-2004 08:11 AM
By Request: Roasted Kabocha Pumpkin and Ginger Soup ironchef Soups 0 12-11-2003 03:17 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:00 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.