Hearty Bone Broth Chicken Noodle Soup
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
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.