As fall comes into focus, my mind is turning away from the grill and towards the stock pot. I like to make big batches of soup and freeze for quick weeknight meals, but I never manage to make soups like chicken noodle or minestrone successfully. The pasta always soaks up all of the broth and leaves me with an unappetizing lump of solids with no actual "soup" left. I know I could just prep the noodles last minute and add them after re-heating the rest of the soup, but that kind of defeats the purpose of making it ahead. How do you keep the noodles from turning to waterlogged mush?