This homemade chicken noodle soup is soul-warming and deliciously simple — just chicken and noodles. What makes it so good is the homemade roasted chicken stock.
Ingredients
- butter: 1 Tbsp
- carrot: 0.5 cup (diced)
- onion: 0.5 cup (diced)
- celery: 0.5 cup (diced)
- thyme leaves: 0.25 tsp (fresh)
- salt: 1 pinch
- chicken fat: 2 Tbsp (melted)
- roasted chicken broth (see footnote for recipe link): 2 quarts
- uncooked wide egg noodles: 4 ounces
- boneless chicken breast halves: 2 piece (cubed, cooked)
- cayenne pepper: 1 pinch (optional)
- salt and ground black pepper: 0 piece (to taste)
Metric Conversion
Stages of cooking
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Melt butter in a large soup pot over medium heat. Stir in carrot, onion, celery, thyme, and salt. Add chicken fat; cook and stir until onions turn soft and translucent, 5 to 6 minutes.
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Stir in roasted chicken broth and bring to a boil. Season with salt, if necessary.
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Stir in egg noodles; cook until tender, about 5 minutes.
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Add cooked chicken breast meat; simmer until heated through, about 5 minutes. Season with cayenne pepper, salt, and black pepper.
