2 quarts roasted chicken broth
4 ounces uncooked wide egg noodles
1 tablespoon butter
1/2 cup diced carrot
1/2 cup diced onion
1/2 cup diced celery
1/4 teaspoon fresh thyme leaves
2 tablespoons melted chicken fat
2 cooked boneless chicken breast halves, cubed
1 pinch cayenne pepper (optional)
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.