Quick Answer
Yes, you can absolutely put uncooked noodles in chicken soup! This is a great way to add noodles to soup and have them cook right in the broth. There are a few things to keep in mind when adding uncooked noodles to soup:
– Use a sturdy noodle that won’t get too soft or overcooked, like egg noodles, ziti, or small pasta shapes. Avoid more delicate noodles like angel hair.
– Add the dry noodles during the last 10-15 minutes of cooking so they have enough time to cook through but don’t get mushy.
– Make sure the broth is simmering when you add the noodles so they cook evenly.
– Use a little less broth than you normally would since the noodles will absorb some liquid as they cook.
– Stir the pot occasionally to prevent noodles from sticking.
– Cook the noodles al dente; they’ll continue to soften once removed from heat.
– For soup that will be refrigerated and reheated, undercook the noodles slightly since they will continue cooking.
So go ahead and throw those uncooked noodles right into your simmering soup for perfect integration of noodles into the dish! The noodles will soak up that delicious broth flavor as they cook.
Can All Types of Uncooked Noodles Go in Soup?
While you can add many types of dry uncooked noodles to soup, some work better than others. Ideal noodles for cooking directly in soup include:
– Egg noodles – Sturdy texture, great rich taste from eggs. Wide noodles are best.
– Ziti or penne – Small tubular pastas hold up well and capture broth flavor.
– Orzo or other small pasta shapes – Cook quickly and integrate nicely into soup.
– Mini farfalle (bowties) or ogliette – Cute small sizes that cook fast.
– Israeli couscous – Actually a pasta, pleasantly chewy texture.
Noodles to avoid cooking directly in soup include:
– Lasagna noodles – Too large and flat to cook evenly.
– Angel hair or capellini – Delicate strands become mushy fast.
– Fresh pasta – Usually too soft, save for adding at end.
– Rice noodles – Often too fragile, unless very wide rice noodles.
– Ramen noodles – Meant for high heat frying, not simmering soup.
Stick with traditionally sturdy egg or semolina flour noodles in bite-sized shapes for the best results cooking right in your simmering soup pot.
When is the Best Time to Add Uncooked Noodles?
Timing is important when adding uncooked noodles to soup. Here are some tips:
– Add noodles in the last 10-15 minutes of cooking time. This gives them sufficient time to become tender without getting overly soft.
– For a very thick soup or stew, add noodles 5-10 minutes earlier, up to 20 minutes before serving. The thicker broth retains more heat so noodles cook slower.
– If reheating previously cooked soup with noodles, only reheat until warmed through, about 5-10 minutes. Avoid boiling or noodles will turn to mush.
– For homemade chicken noodle soup, add noodles with just enough time to become al dente once the chicken and vegetables are fully cooked.
– With canned soups, bring to a simmer then add noodles and cook per package directions, typically 6-10 minutes.
– Precooked noodles can be added in the last 1-2 minutes just to heat through. Avoid overcooking.
Following package cooking times for the specific type of noodle you are using is a safe bet for timing it perfectly. The ideal window is generally 10-15 minutes in most homemade soups.
How Much Broth is Needed When Adding Noodles?
When adding dry noodles to soup or stew, you’ll need to account for the liquid the noodles will absorb as they cook. Here are some tips:
– Use about 1⁄4 cup less broth per 1 cup of dried small soup pasta or egg noodles.
– For larger noodles like ziti or Israeli couscous, use 1⁄2 cup less broth per 1 cup of dried noodles.
– As a general guideline, use 2 quarts broth for every 8 ounces of uncooked noodles added.
– For canned condensed soups, start with same amount of water as directed on label, then add at least 1 extra cup water per 1 cup noodles.
– If pot seems dry after adding noodles, add extra splash of broth or water as needed.
– Avoid too much broth or noodles will get mushy if overcooked.
The noodles will plump up as they absorb liquid, so be sure to factor that in. You can always add a bit more liquid if needed once noodles are cooked. Reducing the broth upfront helps prevent a soup that ends up too thin.
Do You Have to Stir Soup with Noodles?
Stirring soup containing uncooked noodles as they simmer helps ensure even cooking. Here’s when to stir:
– Give the pot a good stir after first adding dry noodles to prevent them from sticking together.
– Stir occasionally during simmering, every 2-3 minutes.
– Gently move noodles from bottom to prevent them from getting stuck there.
– Before serving, give a final stir to evenly distribute noodles and flavors.
– If reheating soup with noodles, stir while reheating to prevent scorching on bottom.
Constant vigorous stirring isn’t necessary and could cause noodles to break down too much. But an occasional gentle stir helps move noodles around for even exposure to the hot broth so they cook uniformly.
Should Noodles be Al Dente in Soup?
For the best texture, noodles are often cooked al dente when added directly to soup. Here’s why:
– Al dente noodles hold their shape better and don’t become a mushy mess in soup.
– The firmer texture is more pleasing and works well with the surrounding broth.
– The noodles continue absorbing liquid and softening once the soup is off the heat.
– In reheated soup, noodles loosen up even more; al dente prevents them getting too soft.
– In canned soups, noodles are precooked al dente so they don’t overcook when heated.
Shoot for al dente when first cooking the noodles in soup, but taste as you go and cook longer if you prefer them softer. And remember they’ll soften up more as they sit in the broth.
Should Noodles be Undercooked for Refrigerated Soup?
When making a large batch of soup that will be refrigerated and reheated, slightly undercook the noodles before cooling and storing the soup. Here’s why:
– As soup cools in the refrigerator, noodles will continue to absorb liquid and soften up.
– When reheated later, noodles will cook further in the hot broth.
– Starting with firmer undercooked noodles prevents them turning to mush in the finished soup.
– Undercook only slightly so noodles are still pliable and edible in initial chilled soup.
– For egg noodles or pasta shapes, cook 2-3 minutes less than package directions.
– For quicker cooking small shapes like orzo, cook only 1-2 minutes less time.
The time refrigerated and time reheating will both essentially “cook” the noodles more. So shaving a couple minutes off the initial cook helps maintain the right consistency.
Troubleshooting Food Safety
When adding uncooked noodles to soup, follow these food safety guidelines:
– Use dried, shelf-stable noodles within the best-by date. Don’t use fresh refrigerated pasta.
– Ensure soup is simmering at 185°F or above before adding noodles. This temperature zone prevents bacterial growth.
– Only keep soup with noodles 3-4 days refrigerated. The pasta has lower acidity than broth alone.
– When reheating soup with noodles, reheat to 165°F internal temperature.
– Don’t let soup cool to room temp more than 2 hours before refrigerating; this allows bacteria to multiply.
– Refrigerate noodles and soup separately if cooking noodles in advance, then combine just before serving.
Following proper food handling and storage guidelines will keep your homemade soup with noodles safe from harmful bacteria.
Storing and Freezing Soup with Noodles
Here are some tips for storing soup with uncooked noodles:
– Let soup cool completely before storing in airtight containers in the refrigerator.
– Soups with noodles will keep refrigerated for 3-4 days. Reheat within this timeframe.
– When freezing soup with noodles, undercook them slightly first since freezing further softens noodles.
– For best flavor and texture, consume frozen soups within 2-3 months. Noodles tend to get mushy over time.
– Some noodles hold up better than others when frozen. Small orzo and tubular shapes like ziti freeze well.
– Place cooling soup in shallow containers in refrigerator so it chills quickly, important for food safety.
– Freeze soup in portion sizes that work for your household, so you can defrost only what you need.
Following proper storage guidelines will help maintain the delicious homemade flavor and toothsome noodle texture.
Noodle Soup Recipes
Here are some tasty soup recipes that use uncooked noodles simmered right in the broth:
Classic Chicken Noodle Soup
– Simmer chicken broth with vegetables and chicken.
– Add egg noodles or pasta shapes during last 10 minutes.
– Garnish bowls with parsley.
Beef and Orzo Soup
– Brown ground beef with onions and garlic.
– Add beef broth, tomatoes, and seasonings and simmer.
– Stir in orzo pasta and cook until tender.
– Top with Parmesan cheese.
Italian Wedding Soup
– Cook meatballs in chicken broth with onions, carrots and spinach.
– Add small pasta like tubettini, cook until al dente.
– Garnish with fresh parsley.
Ramen Noodle Soup
– Simmer chicken broth with mushrooms, scallions, carrots.
– Add ramen noodles broken up to cook, simmer 4-5 minutes.
– Top bowls with soft boiled egg.
Tuscan Bean and Pasta Soup
– Sauté onion and garlic, add cannellini beans and chicken broth.
– Simmer 15 minutes then add small pasta like ditalini.
– Finish with baby spinach.
Get creative with the variety of soup and noodle combinations! Homemade soup loaded with noodles straight from the pantry is such a satisfying meal any time of year.
Tips for Perfect Noodles in Soup Every Time
Here’s a quick summary of tips for flawlessly cooked noodles in homemade soup:
– Use sturdy noodles like egg, semolina, or shapes like ziti. Avoid delicate noodles.
– Add noodles 10-15 minutes before serving so they cook through but don’t get mushy.
– Use 1⁄4 – 1⁄2 cup less broth per cup of dry noodles to allow for absorption.
– Keep soup at a simmer to cook noodles evenly.
– Stir occasionally to prevent sticking or uneven cooking.
– Cook noodles al dente; they’ll continue absorbing broth and softening after removed from heat.
– For refrigerated soup, slightly undercook noodles so they don’t oversoften when reheated later.
– Let soup with noodles cool quickly before refrigerating. Reheat gently to prevent noodles turning to mush.
Armed with these tips, you can look forward to perfect noodles in your homemade soups every time!
Conclusion
Adding uncooked noodles directly to simmering broth is a simple way to make homemade soup even more hearty and satisfying. Almost any small soup pasta or egg noodle can be cooked right in the pot for delicious flavor integration. Keep noodles on the al dente side and use a little less broth to account for absorption during cooking. Proper chilling and reheating are important for food safety and to maintain pleasant noodle texture. Mastering the easy technique of cooking noodles in soup opens up so many nourishing and budget-friendly recipe possibilities. From quick chicken noodle to hearty minestrone, a pot of homemade soup simmering on the stove with noodles cooking away is comfort food at its finest.