Noodle soups are all about the broth. A pot of stock, a few vegetables, some herbs and a handful of noodles is all it takes. Chicken and beef are common, but vegetable versions are just as cozy.

They differ from stir-fried noodles because the noodles swim in broth instead of being tossed in a pan. They are not like pasta sauces or baked pasta either, where the pasta is the main star with a thick sauce. Here, the broth and noodles share the spotlight.

Questions folks ask

Why do my noodles get mushy in soup?

They keep soaking up broth. Cook them just until tender, or cook them apart and add them to each bowl.

What noodles work for soup?

Egg noodles, thin spaghetti, small pasta and rice noodles all work. Pick one that suits the broth.

Can I freeze noodle soup?

The broth freezes well. It is best to freeze it without noodles and add fresh ones when reheating.

Kitchen tips

Cook noodles separately if you plan to keep leftovers. They soak up broth fast.
Season the broth well before adding the noodles.
Add delicate herbs at the end for fresh flavor.
Use a rich homemade or good-quality stock for the best taste.
Cut vegetables small so they cook evenly.