Kris Dovbniak • Chef & Recipe Developer

Is there anything more comforting than a hot bowl of chicken soup on a cold and rainy fall day? One of my favorite things to make after my slow cooker chicken is a big pot of homemade bone broth, followed by chicken soup. I like to start with the classics: carrots, celery, onion and garlic- and my favorite, fresh leek for unparalleled flavor (try it if you don’t believe me!).

Shredded chicken and seasonings round it out; and then I add whatever my heart desires that day. In the early fall when zucchini is still abundant, zucchini noodles make a fun spaghetti-like addition; I’ll often add chopped kale or spinach for extra greens; often my littles ask me to add pasta or egg noodles to make it chicken noodle; or we’ll change it up and add some diced sweet potato or butternut squash to the pot. My favorite thing about this recipe aside from the abundance of variations is that it can be made in many different ways: in the slow cooker, the instant pot or the stovetop (but who has time for that, these days?!). However you choose to make it, I hope you’ll enjoy a piping bowl of comfy chicken soup, this fall. 

Comfy Chicken Soup 
Serves 4

• 1 tbsp extra virgin olive oil or avocado oil
• 1 tbsp ghee or butter
• 1 leek, halved and sliced thin
• 1 medium onion, diced
• 2 large carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 tbsp dried herbs of choice- I like Herbs de Provence or Italian seasoning
• 1 sprig fresh sage or thyme (optional)
• 3 cups cooked chicken, shredded or cubed
• 1/2 tsp sea salt, more as needed
• 6-8 cups chicken broth (more if adding noodles
• 3 cups cooked egg noodles (about 8 oz dry- optional)
  

OPTIONAL: Add in sweet potato or butternut squash with chicken. Add chopped kale, spinach or spiralized zucchini noodles in last 5 minutes of cooking. Add cooked pasta at end to make it chicken noodle!

Stove option:
1. Heat oil to medium in soup pot or dutch oven. Add leeks and sautee until turning translucent. Stir in onion and celery, season and cook until starting to soften. Stir in carrots, cook another 2-3 minutes and stir in garlic.

2. Add shredded chicken, herbs and salt and cover with broth. Stir, cover and bring to a boil.

3.Reduce to a simmer. Simmer, covered, for at least 20 minutes to allow flavors to meld (40-60 minutes is preferred!)

3. If using, add noodles or greens in last 5 minutes of cooking. Season and serve.

Instant Pot: 
1. Turn Instant Pot onto sautee mode. Continue with steps 1-2 above.

2. Switch to manual and cook for 20 minutes. Release pressure. Season to taste and stir in greens if using. Cover and let sit for 5 minutes before serving.

Slow Cooker option

1. Place all vegetables, spices and a pinch of sea salt in crockpot. Drizzle with olive oil and mix well. Top with chicken and cover with broth.

2. Cook in slow cooker for 3 hours on high, or 6-8 hours on low.

3. If using, add greens or noodles in last 5 minutes of cooking. Season and serve. Season to taste and serve.

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