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

[TwistedSerpent]

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?

 

[scbatz33]

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

 

[dee88]

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.

 

[TwistedSerpent]

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

 

[scbatz33]

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.

 

[Kim_NC]

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.

 

[Terri O]

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

For that very reason we usually all add our own to our individual bowls.

 

[bigmike&nan]

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...

 

[bigmike&nan]

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...