Slow Cooker Chicken Noodless Soup
Have you ever tried to copycat your favorite restaurant soup only to discover it's much harder than you thought to match the rich flavor? I've found it's not just the onion and garlic but also the bone broth and some ginger that really bring a homemade chicken soup up to par. This recipe is a great one to double or triple, depending on the size of your slow cooker (and the strength of your chopping arm!). Served with gluten free biscuits, it's a crowd pleaser.
- 64 ounces bone broth (homemade or store bought)
- 6 chicken breasts (cooked, shredded*)
- 1 sweet yellow onion (chopped)
- 2 pounds organic carrots (diced)
- 6 organic celery stalks (diced)
- 1/2 head of garlic (diced)
- 3 inches ginger (grated)
- 3 tablespoons avocado oil
- 1/2 cup nutritional yeast flakes (unfortified)
- cracked black pepper (to taste)
- sea salt (to taste)
- Step 1
In a large skillet (or in two separate medium sized skillets), warm the avocado oil on medium heat. Add the chopped onion, garlic, carrots, celery, and a generous dash of salt. Allow the vegetables to sauté 5-10 minutes, stirring regularly to avoid burning. Add the grated ginger and put the lid on the vegetables and allow to steam until tender (about 20-30 minutes).
- Step 2
Pour half the bone broth into the slow cooker followed by the pre-cooked chicken (including any residual avocado oil from preparing).
- Step 3
Once the vegetables are soft (but not soggy), add them into the slow cooker with the chicken. Pour in the nutritional yeast flakes, add generous salt and pepper to taste, and pour in the rest of the bone broth. Stir to combine.
- Step 4
Set the crockpot to low for 4 hours. Serve warm, and enjoy!
(You may also add in freshly boiled noodles of choice at the time of serving!)
*My favorite way to prepare the chicken breasts is in the Instant Pot. Pour 4 Tablespoons of avocado oil in the Instant Pot and layer in the chicken breasts. Sprinkle liberally with salt and pepper. Close the lid and seal, use the Chicken setting for 15 minutes, then allow the chicken to naturally release. Once the chicken is slightly cool, use two forks to shred or kitchen shears to cut into bite-sized pieces.
For this recipe, you can prepare the chicken in advance and store it in the refrigerator. Make sure to store it with the remaining avocado oil - the fat adds a richness of flavor to the soup!