Ingredients:

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

Instructions:

  1. Place the diced onion, sliced carrots, and chopped celery into the bottom of the slow cooker. Nestled the chicken thighs on top of the vegetables.
  2. Pour in the low-sodium chicken broth and stir in the garlic, thyme, parsley, and pepper. Drop in the bay leaf.
  3. Cover and set the slow cooker to Low for 6-8 hours (or High for 3-4 hours) until the chicken registers 165°F (74°C).
  4. Remove the chicken to a plate and shred it using two forks, discarding the bones. Return the shredded meat to the pot.
  5. Stir in the egg noodles and cover for 15-20 minutes until the noodles are tender.
  6. Stir in the fresh lemon juice and chopped fresh parsley before serving.