Soup Tip

Although I don't claim to be a cook, I do have a tip for soup that prevents it from turning to mush by the second or third day. I discovered it by accident this evening while reheating last night's chicken soup. I had to cook the rice separately last night because there wasn't enough rice to mix in with the soup. We then spooned the rice in our bowls and added the soup on top. Good news is that tonight, the soup still had a good consistency, even after sitting in the fridge all day. The rice had not soaked up all the liquid turning it to goulash. I'm going to separate the rice (and noodles) from soup from here on out!

Hmm, I wonder if I should patent this process?