8 servingsPrep Time
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
1 pinch: salt and ground black pepper to taste
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.
Stir in roasted chicken broth and bring to a boil.
Season to taste with salt, if necessary; stir in egg noodles and cook until tender, about 5 minutes.
Stir in cooked chicken breast meat and simmer until heated through, about 5 minutes. Season with cayenne pepper, salt and black pepper to taste.
Calories: 149 kcal
Carbohydrates: 11.8 g
Cholesterol: 40 mg
Fat: 6.7 g
Fiber: 0.9 g
Protein: 9.5 g
Sodium: 1097 mg