resnak
Assistant Cook
I've tried making chicken noodle soup a couple of times and when I eat it fresh it is fine. However, one of the major reasons I make it is to take it to work with me for lunch and every time, when it is time to eat it, the noodles are all soggy. I've only tried storebought egg noodles but I've tried adding only uncooked noodles, 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?
Any suggestions?