Chicken Noodle Soup

By Jacky H

Ingredients

• 1 Tbsp. Butter
• 1/2 Cup Diced Carrots
• 1/2 Cup Diced Onion
• 1/2 Cup Diced Celery
• Salt
• 1/4 tsp Fresh Thyme Leaves
• 2 Tbsp. Melted Chicken Fat (condensed chicken broth)
• 8 cups Chicken Broth
• 1/2 cup Uncooked Wide Egg Noodles
• 2 Cooked Chicken Breasts, Cubed
• 1 pinch Cayenne Pepper
• salt and pepper to taste

Preparation

Step 1

1) Melt butter in a large soup pot over medium heat. Stir in carrots, onions, celery, salt and thyme. Stir in chicken fat; cook and stir until the onions turn soft and translucent, 5-6 minutes.
2) Stir in 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 and simmer until heated through about 5 minutes. Season with cayenne pepper, salt and pepper to taste.