chicken noodle soup question
 

When I'm making chicken noodle soup...do I HAVE to use egg noodles? Every recipe I find calls for them. I wanted to use some whole wheat rotini instead. ...will it not cook right if I use it?

it will cook fine with different types of pasta. Egg noodles are just traditional.

I would slightly pre-cook the rotini. Whole wheat pasta tends to take longer to cook than regular pasta anyway.

But yeah, I'd think they'd be fine.

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Thank you :) ...I've never made homemade soup before...but I'm sorta excited. ...and nervous I'll screw it up!

Soup is one of the easiest foods to master. I'm sure it will be great! Enjoy :)

Have fun with it! I sometimes use bow tie pasta, but unlike most, I cook the pasta separate and pour the soup over top. I hate mushy noodles. Or I just don't do any noodles at all. Also, rice (brown or white), barley or other grains are great in chicken soup, as well!!

Good luck!

When I make chicken noodle soup, I cook the noodles separately. In its own pot of water and then add it to the soup before I serve it. This way the soup doesn't get to0 starchy and not too much soup is absorbed by the noodles.

If I were going to make it with whole wheat pasta, I would DEFINITELY cook it seperately.

Cooking the noodles separately is especially good if you're planning on leftovers, in which the noodles otherwise get really mushy. I don't even reheat the noodles Just pouring the reheated hot soup on them is enough.

I agree- add the noodles after you've cooked them. I've also found that cooking the veggies in the pot first and then adding everything in makes the best flavor.

i cooked them separately...but didn't get back here to read all your suggestions before i added them to the soup. ...oh well... hopefully it's not too bad. I think I need to find a better recipe. I got this one off the cooking light website...and I don't think it's a super great one.

Just a note Kroger (a grocery store here) even has soups now made with whole grain noodles and brown rice instead of egg noodles and such.

I, for one, like mushy noodles in my soup for some reason! Haha.

When I was a kid my favorite thing was when my mom would take an envelope of the Knorr tomato basil soup and prepare it according to the directions, only she'd add in some vermicelli. After sitting in the fridge (or on the stove for a while) the vermicelli would soak up all of the liquid and turn into a mush.

It's also the only way I'll eat Ramen (which hasn't happened in several years).

Healthy Harvest Pasta also makes whole wheat blend egg noodles...I use them exclusively as my pasta where I'd usually use a standard egg noodle.

I love my tomato soup mushy, but my mush maker of choice is saltines. Haven't tried a whole wheat substitution yet. Man, now that's one of my comfort foods. Could be worse.

Hodgeson Mill also makes an egg noodle, but it's thinner than a typical one.