3TBfriendly fat to cook in such as buttertallow, coconut oil, or avocado oil
2medium carrotspeeled and diced (I like to use 1 orange carrot, and 1 yellow carrot for more color)
1large stalk of celerydiced
2-4inchknob of gingerpeeled and grated (about 1 TB of grated ginger will leave a very mild ginger flavor and almost no heat. 2 TB of grated ginger will leave more flavorful heat to the soup - we like the heat!)
2large cloves of garlicminced
1leekleaves and roots removed, quartered lengthwise, then chopped (soak in a bowl of water and strain to get the sand out)
1bunch green onionschopped (save some of the green to garnish the top)
Melt the butter in a soup pot over medium heat, and add the carrot and celery. Add a big pinch of sea salt and cook over medium heat for 5 minutes to get the carrots softening.
Add the grated ginger, minced garlic, leeks, and green onion. Cook for another 3-5 minutes over medium heat until fragrant and soft.
Add the bone broth and chicken, turn the heat to high, and bring to a simmer. Add the noodles and cook over medium/high heat until the noodles are cooked to your liking. Sea salt and pepper the soup to your taste.