Ingredients:

  • 1.5 lb bone-in skinless chicken thighs
  • 1 large yellow onion, diced
  • 3 large carrots, sliced into coins
  • 3 stalks celery, sliced
  • 4 cloves garlic, smashed and minced
  • 8 cups low-sodium chicken stock
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 dried bay leaves
  • 1.5 tsp sea salt
  • 1 tsp freshly cracked black pepper
  • 1 tbsp fresh lemon juice
  • 6 oz wide egg noodles
  • 0.25 cup fresh Italian parsley, chopped

Instructions:

  1. Start by placing your 1.5 lb bone in skinless chicken thighs at the bottom of the crockpot. Layering the meat first ensures it is closest to the heat source. Next, pile in your diced yellow onion, 3 sliced carrots, and 3 sliced stalks of celery. Sprinkle the 4 cloves of smashed and minced garlic over the top.
  2. Add the 1.5 tsp sea salt and 1 tsp freshly cracked black pepper. Lay the 3 sprigs of fresh thyme, the single sprig of rosemary, and the 2 dried bay leaves right on top of the vegetables. These herbs act as a flavor blanket.
  3. Pour in the 8 cups of low sodium chicken stock. Slowly pour until the liquid covers the chicken completely. Note: If your chicken isn't fully submerged, it may cook unevenly. Cover the pot and set it to LOW for 6 hours.
  4. Once the 6 hours are up, use tongs to lift the chicken thighs out onto a cutting board. The meat should look like it is ready to fall off the bone. Let it rest for 5 minutes before shredding.
  5. Discard the bones and any large pieces of gristle. Use two forks to shred the meat into bite-sized pieces. Note: I prefer slightly larger chunks so the chicken doesn't get lost in the broth.
  6. Return the shredded chicken to the crockpot. Stir in the 6 oz of wide egg noodles. Put the lid back on and continue cooking on HIGH for 15-20 minutes until the noodles are tender but not limp.
  7. Stir in the 1 tbsp of fresh lemon juice. This small amount of acid is the trick to waking up all the heavy flavors that have been stewing.
  8. Fold in the 0.25 cup of chopped fresh Italian parsley just before serving. The heat of the soup will wilt the parsley and release its fresh, peppery aroma.