Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 3 large carrots, cut into 1/4-inch rounds
  • 3 stalks celery, sliced
  • 8 cups low-sodium chicken broth
  • 1 cup water
  • 2 dried bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp black pepper
  • 8 oz wide egg noodles
  • 2 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • 1 tsp sea salt

Instructions:

  1. Layer the diced onions, carrots, and celery at the bottom of a 6-quart crockpot. Place the chicken thighs directly on top of the vegetables.
  2. Season with thyme, rosemary, pepper, and minced garlic. Pour the chicken broth and water over the ingredients and add the bay leaves.
  3. Cover and cook on Low for 6 hours until chicken is tender. (Note: The article emphasizes a six-hour cook time for optimal collagen breakdown.)
  4. Remove the chicken thighs to a plate and shred into bite-sized pieces using two forks.
  5. Turn the crockpot to the High setting. Stir in the dried egg noodles, cover, and cook for 20 minutes until al dente, preventing them from becoming soggy.
  6. Stir the shredded chicken back into the pot. Remove the bay leaves. Finish by stirring in the fresh parsley and lemon juice, then season with salt to taste.