Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 medium (120g) carrots, sliced into rounds
  • 3 stalks (90g) celery, sliced
  • 4 cloves (12g) garlic, minced
  • 1 tsp (2g) dried thyme
  • 1 tsp (5g) kosher salt
  • ½ tsp (1g) cracked black pepper
  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 8 cups (1.9L) low-sodium chicken broth
  • 2 bay leaves
  • 2 cups (200g) wide egg noodles
  • 1 tbsp (15ml) fresh lemon juice
  • ¼ cup (10g) fresh parsley, chopped

Instructions:

  1. Heat the butter and olive oil in the Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and the carrots begin to soften.
  2. Stir in the minced garlic and thyme, cooking for another 60 seconds until the fragrance is pungent and warm.
  3. Increase heat to medium-high and add the chicken thigh pieces. Brown the meat for 3–5 minutes per side until a golden-brown sear is achieved.
  4. Pour in the chicken broth and add the bay leaves, salt, and pepper. Bring the liquid to a gentle boil, then immediately reduce heat to low.
  5. Cover with the heavy lid and simmer for 20 minutes.
  6. Stir in the egg noodles and cook for an additional 8–10 minutes until the noodles are al dente.
  7. Remove the bay leaves, stir in the fresh lemon juice, and garnish with chopped parsley.