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.
This recipe calls Roasted Chicken Broth.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (290g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 63 (41%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 24mg||7 %|
|Sodium 120.4mg||4 %|
|Potassium 316mg||8 %|
|Total Carbohydrate 14.9g||4 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 13.9g|
|Protein 9.1g||13 %|
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Calories per serving: 154
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