8–10 oz pappardelle pasta, broken into large pieces
5 carrots, chopped
5 celery stalks, chopped
2 chipotle chiles in adobo sauce, seeds removed and chopped + 3 tsp sauce from can (optional, for a little spice)
1 tsp cumin
1/4 tsp oregano
Salt + pepper, to taste
3/4 c heavy cream, optional, can sub nut pods for non-dairy alternative
2 1/2 c chopped kale (frozen kale is great for soups)
In a large crockpot, combine onion, celery, carrots, chiles and sauce, garlic, salt, pepper, and chicken stock. Lay chicken breasts on top, cover and cook on low for 6-8 hours. (Time may vary depending on the power of your crockpot).
Once chicken is fully cooked, remove from the crockpot and shred using two forks or adding to your stand mixer with paddle attachment.
Add pappardelle, kale, and remaining spices to the crockpot. Cover and cook an additional 20-30 minutes.