• 2 TBSP ghee, butter or coconut oil
• 2 stalks celery, diced
• 3 medium carrots, sliced into coins
• 1 large onion, diced
• 3 cloves garlic, minced
• 4-6 cups of bone broth (I used my homemade broth recipe here with garlic, ginger and onion that adds a lot of flavour to this recipe, except I used the roasted chicken carcass for the bones)
• 2 tsp dried parsley
• 2 bay leaves
• salt & pepper to taste
• 2/3 of the meat from 1 whole chicken, cooked and shredded (you could also use 1lb chopped chicken thighs instead)

There are a few options with this recipe. I made it with leftover roast chicken meat and broth from that chicken carcass. I will give you alternatives in the steps if you don't have the whole chicken or homemade broth.

1. Heat a large pot or dutch oven over medium heat and add the oil.
2. Chop the veggies and add them to the pot (onion, garlic, carrots and celery).
3. Cook for 4-5 minutes, or until onion is translucent.
4. If you already have cooked chicken, just add the broth and spices (not the meat yet). Cover the pot, bring to a boil and then turn down to a simmer for ~30 minutes. If you don't have cooked chicken, add the chicken, broth and spices and and cover the pot, bring to a boil, turn down to simmer until the chicken is cooked, ~20 minutes.
5. If you've already got the cooked chicken, add it at the very end just to warm it up, but not cooking it any further.
6. Serve immediately, or save in the fridge for 3-4 days.
7. Optional additional seasonings: dill, thyme, more salt & pepper.