Ingredients
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1 tablespoon butter
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½ cup diced carrot
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½ cup diced onion
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½ cup diced celery
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¼ teaspoon fresh thyme leaves
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1 pinch salt
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2 tablespoons melted chicken fat
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2 quarts roasted chicken broth (see footnote for recipe link)
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4 ounces uncooked wide egg noodles
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2 cooked boneless chicken breast halves, cubed
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1 pinch cayenne pepper (Optional)
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salt and ground black pepper to taste
Directions
- Melt butter in a large soup pot over medium heat. Stir in carrot, onion, celery, thyme, and salt. Add chicken fat; cook and stir until onions turn soft and translucent, 5 to 6 minutes.
- Stir in roasted chicken broth and bring to a boil. Season with salt, if necessary.
- Stir in egg noodles; cook until tender, about 5 minutes.
- Add cooked chicken breast meat; simmer until heated through, about 5 minutes. Season with cayenne pepper, salt, and black pepper.
- Serve hot and enjoy!
