Chicken Noodle Soup

Chicken Noodle Soup

=> 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 tasteChicken Noodle Soup1


=> Thaw butter in a big soup pot over average heat. shake in carrot, onion, celery, salt, and clean thyme. shake in chicken fat; cook and Shake up-to the onions turn soft and clear, 5 to 6 minutes.
=> shake in roasted chicken broth and carry to a boil.
=> Season to taste with salt, if essential; Shake in egg noodles and cook up-to tender, about 5 minutes.
=> Shake in cooked chicken breast meat and seethe up-to heated through, about 5 minutes. Season with cayenne pepper, salt and black pepper to taste.

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