Ingredients:

  • 1 medium yellow onion, diced
  • 3 large carrots, sliced into rounds
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 bay leaf
  • 1.5 lbs boneless, skinless chicken thighs
  • 8 cups low-sodium chicken broth
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • 8 oz wide egg noodles
  • 1 tbsp fresh lemon juice
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Place the diced onion, carrots, celery, and minced garlic into the bottom of the slow cooker.
  2. Stir in the dried thyme, parsley, salt, and black pepper.
  3. Lay the chicken thighs on top of the vegetables and nestle the bay leaf among the meat.
  4. Pour the chicken broth over everything until the chicken is fully submerged.
  5. Cover with the lid and set to Low for 6 hours until the chicken pulls apart easily.
  6. Remove the chicken thighs to a plate and discard the bay leaf.
  7. Using two forks, shred the chicken into bite-sized pieces and stir it back into the pot.
  8. Add the egg noodles. Cover and cook on High for 15–20 minutes until the noodles are al dente.
  9. Turn off the heat. Stir in the fresh lemon juice and fresh parsley.