Chicken broth with noodles or vermicelli – what could be tastier, more filling and more desirable on a cold winter afternoon?
It also happens that the cooked soup, for obvious reasons, after not the longest storage acquires the consistency of porridge. This is not as appetizing as it seems.
There are three tips that will help you cook soup, not pasta porridge, in chicken broth.
Advice one
First, you need to learn how to cook pasta. They are added to the broth after all the main ingredients have reached full readiness. This applies to those who like only fresh soup, not yesterday's.
Tip two
To prevent pasta from swelling, you need to choose products made from durum wheat. All the information can be found on the package. If you want the leftover soup to please you at least the next day, then you need to cook it not with noodles, but with something denser and smaller.
For example, shells, feathers, etc. - they don’t swell as much, but there’s no guarantee either.
Tip three
In this case, you will have to tinker, but the result is guaranteed. You need to cook the broth and the pasta separately and mix both ingredients in one bowl every time you want to taste the soup.
Bon appetit!
