Ingredients
The following ingredients have 4 Servings
- 3 TB friendly fat to cook in such as butter (tallow, coconut oil, or avocado oil)
- 2 medium carrots (peeled and diced (I like to use 1 orange carrot, and 1 yellow carrot for more color))
- 1 large stalk of celery (diced)
- 2-4 inch knob of ginger
- 2 large cloves of garlic (minced)
- 1 leek (leaves and roots removed, quartered lengthwise, then chopped (soak in a bowl of water and strain to get the sand out))
- 1 bunch green onions (chopped (save some of the green to garnish the top))
- 2 quarts bone broth
- 1 1/2 cups shredded cooked chicken
- 6 oz gluten free noodles
- Sea salt and pepper to taste
Instruction
- Melt the butter in a soup pot over medium heat, and add the carrot and celery. Add a big pinch of sea salt and cook over medium heat for 5 minutes to get the carrots softening.
- Add the grated ginger, minced garlic, leeks, and green onion. Cook for another 3-5 minutes over medium heat until fragrant and soft.
- Add the bone broth and chicken, turn the heat to high, and bring to a simmer. Add the noodles and cook over medium/high heat until the noodles are cooked to your liking. Sea salt and pepper the soup to your taste.
