Ingredients:
- 2 chicken breasts
- 1 yellow onion, diced
- 7 garlic cloves, minced
- 1 1/2 cups leeks, chopped
- 3 carrots, diced
- 2 1/2 cups diced potatoes
- 3 tbsp olive oil
- 4 tbsp chopped chipotle peppers in adobo
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 7 cups chicken broth
- 1 bay leaf
- 3/4 cup cream (or coconut milk for a dairy-free option)
- 1 1/2 tsp salt
- 1/2 cup fresh parsley, chopped
- 1/2 lemon, juiced
- Egg noodles (cooked separately)
Instructions:
- Heat olive oil in a large pot. Season the chicken breasts and sear until golden brown. Set aside to shred later.
- Add onions, leeks, carrots, and garlic. Sauté until soft and fragrant.
- Stir in the chipotle peppers, oregano, garlic powder, onion powder, and smoked paprika. Let the spices blend for a minute or so.
- Pour in the chicken broth and toss in the bay leaf. Add potatoes and shredded chicken. Simmer for 20 minutes or until everything is tender.
- Serve broth over separately cooked egg noodles.