Ingredients
- 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!
Instructions
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.