Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken bone broth
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup half-and-half
  • 2 tbsp cornstarch
  • 3 tbsp water
  • 1 tbsp fresh parsley, chopped
  • 3 cups wide egg noodles

Instructions:

  1. Grease the bottom of the slow cooker with olive oil.
  2. Layer the diced onion, carrots, celery, and minced garlic at the bottom of the pot.
  3. Place the chicken thighs on top of the vegetables.
  4. Sprinkle with thyme, salt, and pepper, then pour the bone broth over the ingredients.
  5. Cover and cook on Low for 6-7 hours or High for 3-4 hours until chicken is tender.
  6. Remove chicken thighs to a plate and shred into bite-sized pieces using two forks.
  7. Return the shredded chicken to the slow cooker.
  8. Stir in the egg noodles and cook until tender.
  9. Whisk together cornstarch and water to create a slurry, then stir into the soup along with the half-and-half.
  10. Garnish with chopped fresh parsley before serving.