Ingredients


1 tablespoon butter

1/2 cup diced carrot

1/2 cup diced onion

1/2 cup diced celery

1 pinch salt

1/4 teaspoon fresh thyme leaves

2 tablespoons melted chicken fat

2 quarts roasted chicken broth

4 ounces uncooked wide egg noodles

2 cooked boneless chicken breast halves, cubed

1 pinch cayenne pepper (optional) 1 pinch salt and ground black pepper to taste

Prep 20m

Cook 20m

Ready In 40m

Method

1)Melt butter in a large soup pot over medium heat. Stir in carrot, onion, celery, salt, and fresh thyme.

Stir in chicken fat; cook and stir until the onions turn soft and translucent, 5 to 6 minutes.

2)Stir in roasted chicken broth and bring to a boil.

3)Season to taste with salt, if necessary; stir in egg noodles and cook until tender, about 5 minutes.


4)Stir in cooked chicken breast meat and simmer until heated through, about 5 minutes.

Season with cayenne pepper, salt and black pepper to taste.