Chicken noodle soup

Melt a couple tablespoons of butter in a soup pot over medium heat until it just begins to turn golden.

Add the diced carrot, celery and onion, a pinch of salt, a small pinch of fresh thyme and a tablespoon of chicken fat; cook 5 to 6 minutes until the onions soften and turn translucent.

Add the two quarts of roasted chicken broth and bring to a rolling boil on the highest heat.

Taste and adjust the salt, add the broken egg noodles and boil 5 minutes, about 75% cooked.

Add the cut-up chicken breast and cook 5 minutes more until heated through and the noodles are done.

Final seasoning with salt, black pepper and a little cayenne; ladle up with no garnish.