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 (see footnote for recipe link)
• 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
• 1/2 cup diced celery
• 1 pinch salt
• 1/4 teaspoon fresh thyme leaves
• 2 tablespoons melted chicken fat
• 2 quarts roasted chicken broth (see footnote for recipe link)
• 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
Directions
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.
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.
