Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 2 cups low-sodium chicken broth
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 tbsp unsalted butter, softened
  • 3 tbsp all-purpose flour
  • ½ cup heavy cream
  • 1 tbsp fresh lemon juice
  • 8 oz wide dried egg noodles
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Place the chicken thighs, carrots, celery, onion, garlic, thyme, salt, and pepper into the slow cooker. Pour the chicken broth over the top. Cover and cook on Low for 7-8 hours or High for 4 hours until the chicken is tender.
  2. Remove the chicken thighs to a plate and shred them into bite-sized pieces using two forks.
  3. Whisk the softened butter and flour together in a small bowl to create a paste. Stir this paste into the hot liquid remaining in the crockpot.
  4. Add the shredded chicken and wide egg noodles back into the pot. Stir in the heavy cream.
  5. Cover and cook on High for 20-30 minutes, or until the noodles are tender but still have a slight bite.
  6. Stir in the lemon juice and fresh parsley just before serving.