3-4 Tablespoons bacon grease, butter, or ghee
or if you have some other fat, like Lard or Bacon Grease, you can use that too. 
1 large onion, or two small, cut up
2 cloves of garlic, minced or pressed (I use my garlic press)
2 small carrots, or one large(I like to slice them into “pennies”)
1-2 stalks of celery, diced
3-4 cups homemade chicken stock/bone broth
1/2 a chicken breast’s worth of meat—about 2 cups, cut up.
(Rotisserie chicken from the store works great here– just cut half the breast off a chicken, and cut it into slices against the “grain” of the meat, and cut the slices in half.)
(If you’re using boneless/skinless chicken breasts, 2-4 will work–simmer them in some stock to cook, and then cut them into slices against the grain of the meat.)
Salt and pepper to taste
Chicken seasoning– my favorite is Simply Organic’s Chicken Seasoning.
(I know you can get it from Ingles, and I think you can from Food Lion.)
Noodles, if you want some (I eyeball it. :)
Extra water, if it needs thinning.
Heat up oil/fat in a large 3-4 quart soup pot. Add in onions; sauté for 5 minutes. Add in garlic, carrots, and celery. Add salt, pepper, and chicken seasoning, and cook for 5-10 more minutes until vegetables have browned a little and onions are translucent. Once veggies are cooked, add in chicken broth. Add in sliced chicken, and bring to a boil. Turn down temperature to a simmer. Cook for 5-10 minutes. Add in noodles, if wanted, and let cook until noodles are done. If soup needs thinning, add some water, and check the seasonings.
