Very nice. My only note is that I NEVER, ever, ever cook rice, noodles or pasta in any soup I make. I cook them separately, then after I drain them, I add a little of the broth to the rice, noodles or pasta in their pan (to keep them from sticking) and then I serve them separately. I do the same with spaghetti sauce. The starches change the broths and make them impossible to store leftovers because they will continue to absorb the liquid. Also, it gives the diners more of choice. I actually learned this lesson with stew: I made a pot for dinner and a 2nd for the freezer. When I went to defrost it all I had left was meat - it had absorbed ALL the broth!
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Very nice. My only note is that I NEVER, ever, ever cook rice, noodles or pasta in any soup I...