Chicken Noodle Soup

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

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.

Serving : 08