Ingredients:

  • 2 lbs bone-in, skinless chicken thighs
  • 8 cups low-sodium chicken stock
  • 8 oz wide egg noodles
  • 1 large yellow onion, finely diced
  • 3 medium carrots, sliced into 1/4-inch rounds
  • 3 stalks celery, sliced into 1/4-inch crescents
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh Italian parsley, chopped

Instructions:

  1. Prep the vegetables. Dice the 1 large yellow onion, 3 medium carrots, and 3 stalks celery into uniform pieces. Note: Consistent sizing ensures everything softens at the same rate.
  2. Layer the base. Place the vegetables and 4 cloves minced garlic into the bottom of the crock pot.
  3. Add the chicken. Nestled the 2 lbs bone in, skinless chicken thighs on top of the vegetables.
  4. Season the pot. Sprinkle in 1 tsp dried thyme, 1 tsp kosher salt, 1/2 tsp black pepper, and add 1 bay leaf.
  5. Pour the liquid. Add the 8 cups low sodium chicken stock until the ingredients are fully submerged.
  6. Slow cook. Cover and cook on low for 6 hours until the chicken is tender and pulling away from the bone.
  7. Shred the poultry. Remove the chicken to a plate, discard the bones, and shred the meat into bite-sized chunks.
  8. Boil the noodles. Turn the slow cooker to high and stir in the 8 oz wide egg noodles.
  9. Finish the cook. Cook for 15 to 20 minutes until the noodles are soft and the broth is bubbling.
  10. Final seasoning. Stir the shredded chicken back in, add 1 tbsp fresh lemon juice, and top with 1/4 cup fresh parsley.