Quick question for those who know more about cooking more then I

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by TwistedSerpent, Aug 14, 2010.

  1. TwistedSerpent

    TwistedSerpent Songster

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    I made a nice chicken stock with the leftovers from a whole roasted chicken and plan on making soup, I was wondering if it was safe to throw in both uncooked noodles and rice in the stock to cook with everything else, or is it better to add to the soup pre cooked?
     
  2. scbatz33

    scbatz33 No Vacancy, Belfry Full

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    noodles and rice uncooked are going to absorb water - rice more than the noodles - so depending on how much stock and how much rice you use, you may not have a very "soupy" soup. If youre concerned about liquid content, I'd cook rice and noodles first then ad
     
  3. dee88

    dee88 Chirping

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    I always add raw rice, barley or noodles to my stock and cook it that way, no problem. Just add more water if you need to.
     
  4. TwistedSerpent

    TwistedSerpent Songster

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    Does the stock loose flavor after adding more water? Also is it possible to overcook rice or pasta when doing it that way?
     
  5. scbatz33

    scbatz33 No Vacancy, Belfry Full

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    you can definitely over cook pasta. I'd imagine you'd want to add some bouillon cubes so as not to thin out your flavor.
     
  6. Kim_NC

    Kim_NC Songster

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    Most pastas or noodles cook in 10-12 minutes. So, if added directly (dry), wait until the last few minutes. Rice usually cooks in 25 min (white) or 45 min (brown or wild). So again, add toward the end if using them dry.

    I really prefer pasta, noodles, rice, etc cooked separately and then added to mine. It's too easy to overcook them - and me, well I leave things bubbling away on the stove quite often. LOL

    Yes, adding water to your stock will reduce the flavor.
     
  7. Terri O

    Terri O Songster

    Another thought...if you add the starches to your soup and then there are left overs...the noodles tend to get pretty soggy by lunch the next day [​IMG] For that very reason we usually all add our own to our individual bowls.
     
  8. I love the way a handful of rice or pasta (orichette is my favorite pasta to use) in soup. Have your soup made and then when you have about 20 minutes before you'll serve it add your rice or pasta then, continue to simmer and stir, check the starch product in about 20 minutes to verify it's tender (rice will fatten up and open at the ends). In say a 4 qt. pot of soup a large handful of rice or pasta is plenty. You'll get that "comfort" feeling from the starch and yet not suck up all your stock... Another trick I do with a soup is I add a 2nd group of vegetables (us chefs call them mirepoix (onions, celery, carrots) to the soup pot about 1/2 hour before service. You get an additional boost of flavor to your stock and those yummy vegetables have some "life" to them when you eat them...
     
  9. I love the way a handful of rice or pasta (orichette is my favorite pasta to use) in soup. Have your soup made and then when you have about 20 minutes before you'll serve it add your rice or pasta then, continue to simmer and stir, check the starch product in about 20 minutes to verify it's tender (rice will fatten up and open at the ends). In say a 4 qt. pot of soup a large handful of rice or pasta is plenty. You'll get that "comfort" feeling from the starch and yet not suck up all your stock...

    Another trick I do with a soup is I add a 2nd group of vegetables (us chefs call them mirepoix (onions, celery, carrots) to the soup pot about 1/2 hour before service. You get an additional boost of flavor to your stock and those yummy vegetables have some "life" to them when you eat them...
     
    Last edited: Aug 15, 2010

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