Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 3 large (300g) carrots, sliced into coins
  • 3 stalks (150g) celery, sliced
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 8 cups (1.9L) low-sodium chicken broth
  • 1 tsp (5g) dried thyme
  • 1 tsp (5g) dried parsley
  • 1 bay leaf
  • 1 tsp (6g) sea salt
  • ½ tsp (3g) cracked black pepper
  • 8 oz (225g) wide egg noodles
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Place the chicken thighs at the bottom of the slow cooker.
  2. Layer the sliced carrots, celery, diced onion, and minced garlic directly on top of the meat.
  3. Stir in the dried thyme, dried parsley, salt, and black pepper.
  4. Pour the chicken broth over everything and nestle the bay leaf into the liquid.
  5. Cover with the lid and cook on Low for 7-8 hours or High for 4-6 hours.
  6. Remove the chicken thighs to a plate and shred them using two forks.
  7. Discard the bay leaf and stir the shredded chicken back into the pot.
  8. Add the uncooked egg noodles, cover, and cook on High for an additional 20-30 minutes until the noodles are tender.
  9. Stir in the fresh lemon juice just before serving to brighten the flavors.