Ingredients:

  • 1 lb chicken thighs, bone-in, skin-on
  • 1 lb chicken breast, boneless
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 3 large carrots, peeled and sliced into half-moons
  • 3 stalks celery, sliced thin
  • 4 cloves garlic, smashed and minced
  • 8 cups high-quality low-sodium chicken broth
  • 2 cups wide egg noodles, dried
  • 1 tsp dried thyme
  • 1 dried bay leaf
  • 1 tbsp fresh lemon juice
  • 1/2 cup fresh parsley, chopped

Instructions:

  1. Heat olive oil in the Dutch oven over medium high heat. Place thighs skin side down and breast meat in the pan. Cook 5-7 minutes until the skin is golden and shatters easily.
  2. Take the chicken out of the pot.
  3. Toss the onion, carrots, and celery into the rendered fat. Cook 6-8 minutes until onions are translucent and fragrant.
  4. Stir in the minced garlic for 1 minute, then pour in 1 cup of the broth. Use your spoon to scrape up all the brown bits from the bottom.
  5. Add the remaining broth, thyme, and bay leaf. Return the chicken (and any juices) to the pot.
  6. Lower heat to a simmer. Cover and cook for 20 minutes until the chicken breast registers 165°F.
  7. Remove all chicken to a cutting board. Discard skin and bones from the thighs. Shred all meat into bite-sized pieces using two forks.
  8. Increase heat slightly to a low boil. Add the egg noodles and cook for 6-8 minutes until tender but still holding their shape.
  9. Stir the shredded chicken back into the pot. Turn off the heat.
  10. Stir in the fresh lemon juice and chopped parsley. Taste and add salt or pepper if the broth needs more punch.