Ingredients:

  • 2 lbs (900g) boneless skinless chicken thighs
  • 6 cups (1.4L) low-sodium chicken broth
  • 1 medium onion (150g), diced
  • 3 large carrots (180g), sliced into rounds
  • 3 celery stalks (120g), sliced
  • 3 cloves garlic (15g), minced
  • 1 bay leaf
  • 1 tsp (2g) dried thyme
  • 1 tsp (5g) salt
  • ½ tsp (3g) cracked black pepper
  • 8 oz (225g) wide egg noodles
  • 1 tbsp (15ml) fresh lemon juice
  • ¼ cup (15g) fresh parsley, chopped

Instructions:

  1. Dice the onion, carrots, and celery into uniform pieces and mince the garlic finely.
  2. Place the chicken thighs at the bottom of the slow cooker. Layer the diced vegetables, garlic, bay leaf, thyme, salt, and pepper over the meat.
  3. Pour the chicken broth over the ingredients until submerged. Cover and cook on Low for 6 to 8 hours (or High for 3 to 4 hours) until the chicken is tender.
  4. Remove chicken thighs to a plate, shred with two forks, and stir the shredded meat back into the pot.
  5. Stir in the uncooked egg noodles, cover, and cook for an additional 15–20 minutes until the noodles are tender.
  6. Stir in the fresh lemon juice and chopped parsley just before serving.