Recipe Details
Ingredients
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1tablespoonbutter
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½cupdiced carrot
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½cupdiced onion
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½cupdiced celery
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¼teaspoonfresh thyme leaves
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1pinchsalt
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2tablespoonsmelted chicken fat
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2quartsroasted chicken broth (see footnote for recipe link)
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4ouncesuncooked wide egg noodles
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2cooked boneless chicken breast halves, cubed
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1pinchcayenne pepper (Optional)
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salt and ground black pepper to taste
Cooking Directions
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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.
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Serve hot and enjoy!
Editor’s Note:
This recipe calls for Chef John’s Roasted Chicken Broth.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories149 | |
% Daily Value * | |
Total Fat 7g |
9% |
Saturated Fat 2g |
11% |
Cholesterol 40mg |
13% |
Sodium 1000mg |
43% |
Total Carbohydrate 12g |
4% |
Dietary Fiber 1g |
3% |
Total Sugars 2g |
|
Protein 10g |
19% |
Vitamin C 2mg |
2% |
Calcium 16mg |
1% |
Iron 1mg |
4% |
Potassium 130mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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