I love carrots. A lot. So I add lots of carrots.
Saute your mirepoix in some olive oil. You'll want it to be tender, with maybe just a little crunch left.
First is a boullion cube. I think it adds a little extra "chickeny" flavor. Maybe I just have a salt addiction.
Some people freeze their fat in ice cube trays. Which would work fine if I could ever remember they were there. Usually I remember and then go, "Oh no!" and open the freezer to find freezer-burned chicken fat ice cubes.
I usually eyeball the amount of noodles. I like a chunkier soup so I add a lot of noodles. If that's not your style, just add fewer noodles. It's not going to hurt the soup any.
Stir the soup to make sure your noodles aren't going to stick to the bottom of the pot or to each other, and then let the soup bubble away.
If you don't have leftover chicken, you can dice up a raw chicken breast or two.
Once the noodles are fully cooked and the chicken is heated (or, if you used raw chicken, cooked), your soup is ready.
See? I told you I like my soup chunky.
Get a big ladle and pour yourself a bowl. Crumble some oyster crackers over the top if you feel so inclined. Close your eyes, dip in your spoon, and take a big bite. And don't stop until it's gone. You won't want to.
Recipe: Chicken Noodle Soup
1/2 onion, diced
4 carrots, peeled and chopped
2 ribs celery, chopped
48 oz. chicken broth
1 bay leaf
1 tsp. dried thyme
1 chicken boullion cube
salt and pepper, to taste
2 tbsp. chicken fat
2 cups dry egg noodles
2 cups chicken, shredded or diced
2 tbsp. fresh parsley, roughly chopped
Saute carrots, onion, and celery in olive oil until softened.
Pour in chicken stock, along with bay leaf, thyme, boullion cube, salt and pepper, and chicken fat. Stir and allow to come to a boil.
Once broth is boiling, pour in egg noodles. Stir and allow to come back to a boil.
When egg noodles are al dente, add chicken and parsley.
When egg noodles are fully cooked, soup is done. Pour into bowl and serve!