Ingredients:

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

Instructions:

  1. Place the chicken thighs, diced onion, carrots, celery, and garlic into the slow cooker. Pour in the chicken broth and add the bay leaves, thyme, salt, and pepper. Stir gently to combine.
  2. Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the chicken is tender and pulls apart easily.
  3. Carefully remove the chicken thighs and place them on a plate. Remove the bay leaves from the broth.
  4. Using two forks, shred the chicken into bite-sized pieces, discarding the bones and any excess cartilage. Return the shredded meat to the pot.
  5. Turn the slow cooker to High. Stir in the egg noodles. Cover and cook for an additional 20–30 minutes, or until the noodles are tender but still have a slight bite.
  6. Stir in the fresh parsley and lemon juice just before serving.