Ingredients
- 2 tablespoons ghee
- ⅓ cup chopped onions
- ⅓ cup chopped celery
- ⅔ cup chopped carrots
- Kosher salt to taste
- 4 cups Kettle and Fire Chicken Bone Broth
- 5 ounces cooked chicken breast chopped
- 5 ounces egg noodles
- ¼ teaspoon dried oregano
- 2 fresh basil leaves
Make it step by step
- In a large pot over medium heat, melt ghee.
- Add onions, celery and carrots and a pinch of salt to the pot and let cook until tender, about 5 minutes.
- When the vegetables are tender, add chicken bone broth, chicken breast, egg noodles, oregano and basil leaves.
- Bring soup to a boil, then reduce the heat and let simmer until all the flavors have melded, about 20 minutes. Season with salt, to taste.
- Serve on a cozy day at home.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Kettle and Fire, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.