I'm feeling a little sick today, and my sore throat and stuffy nose are asking for a homemade chicken noodle soup. Today's tip is how to make a homemade noodle soup or rice soup that will hold for a few days without the preservatives of canned soups.
Cook your noodles or rice separately, and cook them a little underdone too. Add them only when you're ready to eat the soup; otherwise the noodles can disintegrate and change the consistency of your broth.
We use this technique at Soupa to keep a soup overnight, and it also proves useful if a guest asks for something without gluten.
If only getting rid of my cold were just as easy!