0.5 lb chicken Thigh
4 oz egg noodles
2 Tbsp schmaltz
or unsalted butter
0.5 cp celery
0.5 cp carrots
3 cloves garlic
4 cps chicken stock
no/ low salt
1 Tbsp flour
2 tsp complete seasoning
½ tsp red pepper flake
1 tsp lemon zest
1 tsp chicken base
Step 1In 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 2Remove lid, add vegetables and a pinch of salt to help the sweating process begin. *Leave uncovered*
Step 3Once the shallot is translucent and fragrant add flour to create a roux.
Step 4Before adding the stock. Use a potato masher to shred the chicken.
Step 5While stirring, slowly add the stock until fully incorporated.
Step 6Begin seasoning and tasting until you like it.
Step 7Bring it to a boil and add the noodles.
Step 8Cook and additional 5-8 minutes, depending on your noodle choice.