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Old 10-15-2005, 09:16 AM   #11
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I've had that problem with my noodles too. Never thought about doing them separately, but I will do that in the future.
Thanks for advice...you all are so smart!
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Old 10-15-2005, 07:09 PM   #12
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Noodles in Soup

[QUOTE=resnak]I've tried making chicken noodle soup a couple of times and when I eat it fresh it is fine.

Hi,
One of my specialties is Chicken Corn Soup. I usually have a bag of it in the freezer so it's ready whenever anyone gets sick!

Anyway, I never use egg noodles. Instead I use dried Kluski, if I can find it. If not, I use Acini de Pepe, Ditalini,
Orzo, Pastina or some other small pasta. I cook it right in the broth - not separately from the soup. I tend to like thick soup. I don't find that it gets too mushy, even after freezing & reheating.

Corinne
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Old 10-15-2005, 09:05 PM   #13
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Another direction might be to use rice in place of the noodles or chow mein noodles, packed separately. Or...make something similar noodle-wise to Lipton's chicken noodle soup (with very small broken up spaghetti). My mom use to add cooked diced potatoes to Lipton's and it was yummy.
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Old 10-15-2005, 09:37 PM   #14
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If you add potatoes I would not freeze it. Potatoes undergo a change in taste and texture that I think is very unpleasant.
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Old 10-15-2005, 10:05 PM   #15
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Quote:
Originally Posted by purrfectlydevine
If you add potatoes I would not freeze it. Potatoes undergo a change in taste and texture that I think is very unpleasant.
Thanks for the tip. Think resnak was talking about refrigerating the dish.

Quote:
Originally Posted by resnak
adding them as I am separating portions and putting them in the refrigerator, and even waiting until the soup has completely cooled to add the uncooked noodles. None of it has worked.

Any suggestions?
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