Ingredients

• 1 tablespoon butter
• 0.5 cups diced carrot
• 0.5 cups diced onion
• 0.5 cups diced celery
• 0.25 teaspoons fresh thyme leaves
• 1 pinch salt
• 2 tablespoons melted chicken fat
• 2 quartss roasted chicken broth , see footnote for recipe link
• 4 ounces uncooked wide egg noodles
• 2 cookeds boneless chicken breast halves , cubed
• 1 pinch cayenne pepper , Optional
• salt and ground black pepper to taste

Instructions

1. 1 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.
2. 2 Stir in roasted chicken broth and bring to a boil. Season with salt, if necessary.
3. 3 Stir in egg noodles; cook until tender, about 5 minutes.
4. 4 Add cooked chicken breast meat; simmer until heated through, about 5 minutes. Season with cayenne pepper, salt, and black pepper.
5. 5 Serve hot and enjoy!

Nutrition per serving