Chicken Noodle Soup
Yields
Makes 4 - 6 Servings.
Ingredients
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.
Instructions
1. Place a soup pot on the cooktop at 430F and coat with oil and add butter.
2. Add the onion, garlic, carrots, celery, thyme. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
3. Pour in the roasted chicken broth and bring the liquid to a boil.
4. Add the noodles and simmer for 5 minutes or until tender.
5. Fold in the chicken and continue to simmer for another couple of minutes to heat through.
6. Season with cayenne, salt and pepper to taste. Sprinkle with chopped parsley before serving.
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