Chicken Noodle Soup

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🥘 Ingredients

  • black pepper
  • butter
    1 tbsp
  • carrot (diced)
    1/2 c
  • cayenne
  • celery (diced)
    1/2 c
  • chicken breast (cooked, cubed)
    1 lb
  • chicken broth (roasted)
    8 c
  • chicken fat
    1 tbsp
  • egg noodles (dry, wide)
    4 oz
  • onion (diced)
    1/2 c
  • salt
  • thyme
    1/4 tsp
  1. 1
    Melt butter and chicken fat .
    butter: 1 tbsp, chicken fat: 1 tbsp
  2. 2
    Saute carrot (diced) , onion (diced) , and celery (diced) .
    carrot (diced): 1/2 c, onion (diced): 1/2 c, celery (diced): 1/2 c
  3. 3
    Add thyme (fresh leaves) or a pinch of dried thyme .
    thyme: 1/4 tsp, thyme
  4. 4
    Pour in chicken broth (roasted) .
    chicken broth (roasted): 8 c
  5. 5
    Add chicken breast (cooked, cubed) .
    chicken breast (cooked, cubed): 1 lb
  6. 6
    Bring to a boil, then reduce to a simmer.
  7. 7
    Add egg noodles (dry, wide) .
    egg noodles (dry, wide): 4 oz
  8. 8
    Simmer for about 8-10 minutes, until the noodles are tender.
  9. 9
    Season with cayenne , salt , and black pepper to taste.
    cayenne, salt, black pepper