Ingredients for 4-6 servings:
1 tbsp melted butter
1 tbsp rendered chicken fat
1/2 cup diced carrot
1/2 cup diced onion
1/2 cup diced celery
1/4 tsp fresh thyme leaves or pinch of dried thyme
2 quarts roasted chicken broth
1 pound cooked chicken breast, cubed
4 oz dry wide egg noodles
cayenne, salt and black pepper to taste
1. In a pot on medium heat add in butter and add in the vegetables with a pinch of salt and thyme. Give it a stir. Add in the chicken fat and stir again.
2. Once the vegetables are ready add in the chicken broth and bring it to a boil. Taste the soup and season if needed. Then add in the noodles and boil for 5 minutes.
3. After 5 minutes, cut up your cooked chicken breast and then add in the chicken. Let it cook for another 5 minutes.
4. 5 minutes later, season again if needed, add in cayenne, and stir. Plate it and serve!