Chicken Noodle Soup

1: In a 6 quart dutch oven over medium heat, add the carrots, celery, and onion with a good drizzle of avocado oil and a pinch of salt and pepper.

2: Sauté the vegetables and add onion powder, garlic powder, and better than bouillon base; stir well and cook until veggies are tender.

3: Add in the shredded chicken and chicken bone broth (or the 64 ounces store bought chicken broth) until 3/4 of the dutch oven is filled.

4: Toss in rosemary, thyme, and bay leaves.

5: Turn the heat down to a simmer, place the lid on, and allow it to simmer for at least 90 minutes to 2 hours.

6: Taste and season with more salt and pepper if needed.

7: Enjoy!