Excellent A spinoff of one of my favorite store-bought soups Gluten Freedom : Pad Thai Noodle Soup by Miranda Langston

Ingredients: 1 box Gluten Free Stir Fry Noodles, torn into 3rds 2 Carrots, shredded 3 tsp Minced Onion 2 tsp Minced Garlic 1 tbsp Chili Powder 2 tsp Paprika 2 cups Chicken Broth 5 tbsp Lime Juice 3 tbsp "Better Than Boullion" Roasted Chicken Flavor 3 tbsp Chives 2 tbsp Parsley 1 gallon Water 2 tbsp Salt Pepper to taste Directions: 1) Separate rice noodles into sections, then break those sections into 3rds. Drop noodles into boiling water and cook according to package instructions. Drain and rinse, and set noodles aside. You may have to occasionally rinse further and stir to prevent them from sticking. 2) In a large gumbo pot: combine water, salt, garlic, onion, chili powder, paprika, chicken broth, and lime juice. Bring to a full boil. 3) Once a nice, rolling boil has been achieved, add in shredded carrots and cook for 5 minutes. While the carrots are cooking, spoon in bouillon and stir well. 4) Add in chives and parsley at the end of the 5 minutes, stir, and add in the noodles. Reduce heat to simmer and cook for an additional 2 minutes to let the noodles heat through. 5) Remove from heat. Serve and enjoy! Author Notes I have been quite a fan of Pad Thai Noodle Soup since I discovered it, but I couldn't always find it in the store. Well, last week, I read the list of ingredients off the container, tweaked them a bit and played around with the amounts of each, and fixed myself a homemade version. Surprisingly, I think it's even better than the store-bought version. And the best part? It is completely MSG-free!! It's definitely healthier. Delicious, filling soup for around 150 calories? Yes, please! :)

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