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Homemade Lipton noodle soup

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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!

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