1.5 lb. boneless skinless chicken breasts
Freshly ground black pepper
1 tsp. dried oregano
2 tbsp. extra-virgin olive oil, divided
1 large onion, chopped
3 large carrots, peeled and chopped
3 stalks celery, chopped
2 cloves garlic, minced
6 c. low sodium Chicken Broth
6 c. water
Small bunch thyme
1 bay leaf
1 (8-oz.) package noodles (can use gluten free )
1 bunch Tuscan kale, stemmed and shredded
Juice of 1 lemon
Season chicken all over with oregano, salt, and pepper and add to Crockpot or InstantPot.
Add add the oil, onion, carrot, and celery. Season with salt and pepper and stir in garlic.
Pour over broth and water and add thyme and bay leaf.
Cooking time- crockpot 4 hours high or 6 hours low.
Instant Pot- cook for 15 minutes and allow steam to release naturally.
Now to add the noodles. Leave the instant pot/crockpot on and add the noodles. Let sit with cover on until noodles are tender, about 7 minutes.
Discard thyme stems and bay leaves, then stir in kale, lemon juice, and chop or shred chicken.
Makes 12 servings