Ingredients
skinless/ boneless
or unsalted butter
minced
minced
small, minced
minced
no/ low salt
or bullion
to taste
to taste
Directions
Step 1
In a soup pan over medium high heat, add the schmaltz and chicken. Cover and allow to cook 5-7 minutes, flip and cook another 3-5 minutes.
Step 2
Remove lid, add vegetables and a pinch of salt to help the sweating process begin. *Leave uncovered*
Step 3
Once the shallot is translucent and fragrant add flour to create a roux.
Step 4
Before adding the stock. Use a potato masher to shred the chicken.
Step 5
While stirring, slowly add the stock until fully incorporated.
Step 6
Begin seasoning and tasting until you like it.
Step 7
Bring it to a boil and add the noodles.
Step 8
Cook and additional 5-8 minutes, depending on your noodle choice.