Ingredients:

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

Instructions:

  1. Place the diced onion, sliced carrots, celery, and minced garlic at the bottom of the crockpot.
  2. Lay the chicken thighs directly on top of the vegetables. Sprinkle with thyme, salt, and pepper, and tuck in the bay leaf.
  3. Pour the chicken broth over everything until submerged. Cover and cook on Low for 8 hours or High for 6 hours.
  4. Carefully remove the chicken thighs to a plate. Use two forks to shred the meat into bite-sized chunks, discarding the bones and any excess cartilage.
  5. Stir the shredded chicken back into the aromatic broth.
  6. Turn the slow cooker to High. Stir in the egg noodles. Cover and cook for 15–20 minutes, or until the noodles are tender but still hold their shape.
  7. Stir in the fresh parsley right before serving.