When making soup, how do you keep noodles from absorbing all the liquid and becoming big and soggy? My soup gets really thick the next day or sometimes after just sitting awhile. I add the uncooked noodles directly to the soup. Is this the correct way? —A.I., Lake Elsinore, California
When pasta is cooked in soup, it absorbs quite a bit of liquid and gives off starch. This makes the noodles very mushy and the soup broth very thick. To avoid this, try cooking the pasta separately, then adding it to the soup at the end of the cooking time. Refrigerating soup can also thicken it. When reheating leftover soup, add extra broth, water, cream or milk to the soup to achieve a thinner consistency.