Chicken Soup

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Broth Ingredients:

3 1/2 lb whole chicken (no innards)

2 tsp kosher salt for seasoning chicken skin

1 onion, quartered

1 rib celery, cut in pieces

3 cloves garlic, bruised slightly with flat of knife

1 tbsp ketchup

2 quarts cold water

Soup Ingredients for 4-6 servings:

1 tbsp melted butter

1 tbsp rendered chicken fat

1/2 cup diced carrot

1/2 cup diced onion

1/2 cup diced celery

1/4 tsp fresh thyme leaves or pinch of dried thyme

2 quarts roasted chicken broth

1 pound cooked chicken breast, cubed

4 oz dry wide egg noodles

cayenne, salt and black pepper to taste

Rinse chicken Pat dry

Throw all ingredients in dutch oven

Cook on 400 for an hour and a half

Check temp, should be @150

Cool chicken, remove breasts

put water in the dutch oven, return carcass to pan

Simmer for 3 hours

Strain

Reserve 2 quarts broth for chicken soup

Make soup