RSS Feed

Homemade Lipton noodle soup

Posted on

I haven’t been feeling well for a few days. A bad cold which left me nauseous, light headed and stuffy. When I’m like this, all I want is broth. Or Lipton Noodle Soup. But alas! Lipton is full of gluten. So that’s out. I cannot remember the last time I had some time. But it still stands out as my ultimate comfort food for times when I’m sick. It’s easy to eat, easy on my stomach and easy to make.

Yesterday afternoon I told my husband that I wanted Lipton soup (for the second time in two days?). He wanted to help me out but also knew I couldn’t have Lipton. So I did my research aka google for recipes.

I found a fairly simple one but it still wasn’t “Dru-able”. So I decided to make my own.

I bought a box of Pacific organic vegetable broth, Thai kitchen thin rice noodle (thin is key here!) and after searching the shelves at Whole Foods, I also found Seitenbacher Vegetarian Vegetable Broth and Seasoning.

I filled a pan with water and let it reach boiling as I cut the rice noodle into pieces with a kitchen scissor (IN the bag otherwise dry pasta will fly everywhere). I filled another pan with the broth and added two heaping tablespoons of the vegetable broth and seasoning and whisked it up. The water was boiling so I shut it off and put the pasta in (this specific kind requires only hot water to cook in).

I drained the pasta and transferred it to the broth. I then let that reach a boil to allow the flavor infuse the pasta.

Now it was time for the taste test. I took my first taste. YES! Success! I felt as if I was eating Lipton noodle soup instead of a mock version! And it’s every bit as delicious and healthier for me! Not to mention super easy to make.

I call this a win, even though I still have a box of tissues with me.

    Homemade Lipton Noodle Soup

-32 oz. vegetable broth
-One package Thai Kitchen Thin Rice Noodles (8.8 oz)
-2 heaping TBSP vegetable broth/seasoning

Cook pasta as directed. In another pot, heat up broth and add seasoning and whisk until smooth.

Drain pasta and transfer to broth.

Allow soup to reach boil before turning it off.

Cool slightly so you don’t burn yourself and enjoy!

20130925-091028.jpg

20130925-091039.jpg

Advertisements

8 responses »

  1. HIIIIII! The blog’s looking good, and the pictures are looking sharper! Keep up the great work and look forward to having you sign my cookbook! 🙂 ❤

    Reply
  2. I meant, I look forward to a signed copy of your cookbook 😀

    Reply
  3. It was a very good picture with the colors.

    Reply
  4. Pingback: if you pack it, they willl eat it…..maybe – mother gumption

  5. I just wanted to thank you SO MUCH for this recipe!!!! After having major abdominal surgery this week, I have been eating this soup for breakfast, lunch AND dinner. It’s so good, easy on my tummy, and absolutely simple to make. This soup has been a life-saver for me this week–thanks for such a simple & delicious recipe. It really does taste like the Lipton version!

    Reply
    • So glad you enjoyed this recipe! I’ve used this often when not feeling well or recovering from something as well. Hope you have a quick recovery!

      Reply
  6. Omg, I just made this and died! My mom would always make this for me when I was sick and I just happened to search for a gluten free/vegetarian/organic recipe assuming I would not find anything but wow you made my life! Haha…

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: