Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 large carrots, peeled and sliced into 1/4-inch rounds
  • 3 stalks celery, sliced into thin crescents
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 2 dried bay leaves
  • 1 tbsp fresh thyme leaves
  • 1/4 cup chopped Italian parsley
  • 1 tsp lemon juice
  • 1.5 lbs boneless skinless chicken thighs
  • 8 oz wide egg noodles
  • 1 tsp sea salt
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Melt the butter in a large Dutch oven or heavy-bottomed stockpot over medium heat.
  2. Add the diced onion, sliced carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and the carrots are slightly softened.
  3. Add the minced garlic and fresh thyme, stirring for 60 seconds until fragrant.
  4. Pour in the 8 cups of chicken stock and add the bay leaves. Nestle the raw chicken thighs into the liquid.
  5. Bring the mixture to a gentle boil, then reduce heat and simmer until chicken is cooked through (about 20-25 minutes). Remove chicken thighs to a plate and shred. While chicken cools, cook egg noodles according to package directions. Return shredded chicken to the pot.
  6. Stir in chopped parsley and lemon juice. Season with sea salt and black pepper to taste.