Ingredients:

  • 2 lbs (907g) bone-in, skinless chicken thighs
  • 1 large (150g) yellow onion, diced
  • 3 medium (180g) carrots, sliced into rounds
  • 3 stalks (90g) celery, sliced
  • 4 cloves (20g) garlic, minced
  • 8 cups (1.9L) low-sodium chicken broth
  • 1 tsp (5g) dried thyme
  • 1 tsp (5g) dried rosemary
  • 1 bay leaf
  • 1 tsp (6g) salt
  • ½ tsp (3g) black pepper
  • 8 oz (225g) wide egg noodles, uncooked
  • ¼ cup (15g) fresh parsley, chopped
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Place the diced onion, carrots, celery, and minced garlic into the bottom of the slow cooker. Rub the chicken thighs with salt and pepper, then nestle them on top of the vegetables.
  2. Pour in the chicken broth and stir in the thyme, rosemary, and bay leaf. Ensure the chicken is mostly submerged.
  3. Cover with the lid and cook on Low for 6-8 hours or High for 3-4 hours until the chicken is tender and easily pulls away from the bone.
  4. Remove the chicken thighs to a plate and discard the bones and skin. Shred the meat using two forks and return it to the pot.
  5. Stir in the uncooked egg noodles. Cover and cook on High for another 15-20 minutes until the noodles are tender.
  6. Stir in the fresh parsley and lemon juice just before serving.