Let’s use up some of that leftover turkey you roasted! Or, if you didn’t, or are trying this outside of Thanksgiving week, you can get some super easy shreddy chicken in a Dutch oven (see side bar note). I do not have an Instant Pot or Slow Cooker, and I know those of you who do, can get easy shredded chicken with those tools!

Egg noodles are the traditional sort of pasta for Chicken Noodle Soup, but I know there are a handful of gluten and egg free folks around here. Feels free to sub in another sort of noodle, something short, or break up longer noodles. I love leeks so much, but if you have a yellow or white onion, you can absolutely use 1 small, or ½ a medium onion in place of the leeks.

This time of year, I always stock the Organic Chicken Better Than Bouillon so I always have broth available. It’s available on Thrive market, a huge one at Costco, most markets really. Or make the SKCC broth if you’re up for a bit of a project!