Bacon Chicken Noodle with Avocado

Heat a large, heavy pot over medium heat. Chop bacon into 1 inch pieces. Add to pan and render fat for about 5 minutes until bacon is partially cooked but not crispy. Drain off all but 1 Tablespoon of bacon fat.

While bacon is cooking, peel onion and slice in half lengthwise. Cut each half again lengthwise to form four quarters then slice crosswise into a 1/4-inch slice. Peel carrots and slice in half lengthwise then crosswise into 1/4-inch slices. Trim celery stalks and cut crosswise into 1/4-inch slices. After bacon has been cooked and fat drained off, add veggies to the pot with the bacon. Sweat vegetables with the bacon for about 10 minutes until they have softened.

While veggies are cooking bring broth to a boil in a separate pot. After veggies have cooked for 10 minutes, add chicken and hot broth and return to a boil. Add egg noodles and cook for about 10 minutes until noodles are soft. Season to taste with salt and pepper.

While noodles are cooking, remove pit and skin from the avocados and slice lengthwise into 1/2-inch long slices. Cut crosswise to form a large, rough chop. When soup is ready, gently stir in chopped avocado in and turn off heat. Ladle into bowls and serve.