2 tablespoons unsalted butter

2 leeks, trimmed, cut in half, then cut in half again to form 1/2-inch strips

3 carrots, peeled and cut into 1/2-inch cubes

8 cups chicken stock, plus more if needed, homemade if possible

1 whole roasted cooked chicken (3 – 5 pounds), skin and bones discarded, meat torn into bite size pieces

8-ounces wide egg noodles, uncooked

as needed, kosher salt

as needed, freshly ground black pepper

Method:

1.   In a large heavy bottom pot over medium ­– high heat, add butter and allow to melt, approximately 1 minute.

2.   Add leeks, reduce temperature to medium and allow to cook while occasionally stirring until soft and translucent, approximately 6 – 7 minutes.

3.   Add carrots and stock and bring to a simmer. Allow to simmer while occasionally stirring until carrots are just tender but not mushy, approximately 5 minutes.

4.   Add cooked chicken and allow to simmer for 1 minute, or until just heated through.

5.   Add pasta noodles adding more stock if needed to just cover. Allow to cook while occasionally stirring until noodles are al dente, approximately 5 – 7 minutes or according to package directions.

6.   Adjust seasoning to taste with salt and pepper and serve immediately while hot.

Kitchen Note:  Feel free to use leftover cooked chicken in place of the whole chicken and onions in place of leeks. If you like celery, feel free to do so by adding them when you add the carrots.