How do you keep rice or pasta from absorbing all the broth when you add it to soup?

I used to have the same trouble until I started cooking the noodles or rice separately, then adding it to the soup just before serving.

I also asked readers for their suggestions:

Cook the noodles in a broth that's similar to the base of the soup. That way, the noodles have the richness, but don't soak up all the broth.

Rinse the pasta or rice before and after you cook it to remove some of the starch.