Believe it or not, but I was a very picky eater growing up. Lipton chicken noodle soup was truly one of my favorites and my childhood goal was to eat the entire bowl with just saltine crackers and spoon! I never fully got there, just like counting the licks to the center of a Tootsie Pop! Now, I avoid processed foods on most occasions, but that doesn’t mean I’m not nostalgic for some childhood favorites. This is a quick mock version of Lipton’s chicken noodle. The only think you really need is flavorful, homemade bone broth and the rest takes care of itself.

6 1/3 cups (1.5 liters) homemade chicken bone broth

1 leek, slivered into 1/4” sized pieces

1 carrot, slivered into almost paper thin pieces

handful brown rice spaghetti noodles, broken into 1”sized pieces

optional: shredded chicken

sea salt & pepper

Method:

1. In a large stockpot place all the ingredients and heat over medium-high heat.

2. The soup is done when the pasta is al dente and ‘almost’ done - approximately 9 minutes. Remove from heat and serve.