Chef John s Homemade Chicken Noodle Soup

1 tablespoon butter

½ cup diced carrot

½ cup diced onion

½ cup diced celery

1 pinch salt

¼ teaspoon fresh thyme leaves

2 tablespoons melted chicken fat

2 quarts roasted chicken broth (see footnote for recipe link)

4 ounces uncooked wide egg noodles

2 cooked boneless chicken breast halves, cubed

1 pinch cayenne pepper

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.