I make great home made soups, but have to admit I avoid putting in rice or noodles for the most part. When I want to, I cook the rice or noodles separately, then put them in the individual bowls, then pour the soup over them, so that the leftovers (the point of soup sometimes is to have a ton for the freezer to nuke on a cold day) aren't mushy. My home made soups tend to feature beans, split peas, lentils, and vegs. Noodle and rice soups I do make, but do not plan for leftovers. Converted rice (NOT minute rice, but uncle bens types) hold up a little better in soup that raw rice, much as I hate to admit it.