Freezing leftover soup is a great way to save time and avoid food waste. However, soups that contain noodles, pasta, or rice can be tricky to freeze properly. The starches in these ingredients can cause them to become mushy or gummy when thawed. With some preparation and care, it is possible to successfully freeze soups with noodles.
Should You Freeze Soup with Noodles?
In general, it’s best to avoid freezing soups containing noodles or pasta. When the soup thaws, the noodles will become mushy and mealy in texture. The noodles absorb liquid as they freeze and expand, rupturing the noodle structure.
However, there are some exceptions. Heartier noodles like egg noodles, udon noodles, and mini pasta shapes like orzo, ditalini, and small shells hold up better in the freezer. The smaller pastas have less water absorbed into them so they don’t become as soggy.
Rice noodles also freeze fairly well if they are the thin vermicelli type. Thicker rice noodles will turn mushy when thawed.
Tips for Freezing Soup with Noodles
If you want to freeze a soup containing noodles, here are some tips to help maintain texture:
- Undercook the noodles slightly – Cook them for 1-2 minutes less than the package directs. They will finish cooking when reheated.
- Rinse the noodles in cool water to stop the cooking process. Drain well before adding to soup.
- Use fresh noodles instead of dried – They hold up better as there is less water absorption.
- Add noodles to soup right before serving instead of freezing them in the soup.
- Freeze broth and noodles separately then combine after thawing.
- Try Asian noodle varieties like udon, rice noodles, or ramen as they maintain texture better.
How to Freeze Soup with Noodles
If you want to freeze a whole pot of soup with noodles, follow these steps:
- Prepare the soup according to your recipe but undercook the noodles by 1-2 minutes.
- Rinse the noodles under cool water to stop cooking then drain well.
- Allow the soup to cool completely, then mix in the cooked noodles.
- Portion into freezer-safe containers, leaving 1-inch headspace.
- Seal tightly and label with name and date.
- Freeze for up to 3 months.
You can also freeze the noodles and broth separately:
- Cook the noodles, rinse, and drain well. Spread in a single layer on a sheet pan and freeze until solid, about 2 hours.
- Transfer frozen noodles to a freezer bag. Squeeze out air and seal.
- Allow soup broth to cool completely. Portion into containers and freeze.
To serve after freezing noodles and broth separately:
- Thaw broth overnight in fridge or in microwave on defrost setting.
- Remove desired amount of frozen noodles and place in colander. Rinse with hot water to thaw, about 1 minute.
- Add hot broth to noodles and reheat together before serving.
How to Thaw Frozen Soup with Noodles
To thaw frozen soup containing noodles:
- Thaw overnight in the refrigerator. This slow thawing helps prevent noodles from turning too mushy.
- Reheat gently on the stovetop or microwave, stopping to stir occasionally.
- Add a little extra broth or water if the soup seems too thick after thawing.
- Taste and re-season with salt, pepper, or other seasonings if needed.
The noodles will be softer than when originally made, but rinsing under hot water before adding to the reheated broth can help revive them. You can also add some fresh egg or rice noodles along with the thawed soup to improve the texture.
Troubleshooting
Here are some common issues and how to prevent them when freezing soup with noodles:
| Issue | Prevention Tips |
|---|---|
| Mushy noodles | Undercook noodles before freezing, use fresh noodles, freeze noodles separately from broth |
| Watery, thin soup | Leave headspace in containers, don’t overfill, thaw slowly in fridge |
| Bland, flavorless soup | Taste and re-season after thawing if needed, add extra broth/tomato juice |
| Separated broth and noodles | Stir together well before serving, add a little cornstarch slurry if needed |
Conclusion
Freezing soup with noodles can lead to less than ideal results, but taking some precautions will provide the best chance of success. Opt for heartier noodles like egg noodles, undercook them slightly before adding to the soup, and cool and freeze the components separately if possible. Thaw in the refrigerator overnight before gently reheating on the stovetop or in the microwave. With proper preparation and handling, soups with noodles can be successfully frozen and enjoyed weeks later.