Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs or breasts
  • 1 tablespoon (15ml) olive oil
  • 1 large yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 8 cups (1.9L) chicken broth, low sodium preferred
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (or to taste)
  • 1 bay leaf
  • 8 ounces (225g) egg noodles (medium width is ideal)
  • 1/4 cup (60ml) chopped fresh parsley, for garnish
  • Lemon wedges (optional), for serving

Instructions:

  1. Dice onion, carrots, and celery. Mince garlic.
  2. Heat olive oil in a skillet over medium-high heat. Sear chicken on both sides until lightly browned (about 2-3 minutes per side). This adds extra flavour but can be skipped to save time.
  3. Place seared chicken (or raw chicken if skipping step 2) in the slow cooker. Add onion, carrots, celery, garlic, chicken broth, thyme, rosemary, pepper, salt, and bay leaf.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
  5. Remove chicken from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker.
  6. About 30 minutes before serving, add egg noodles to the slow cooker. Cook until the noodles are tender (al dente, if possible!).
  7. Remove the bay leaf. Taste and adjust seasonings (salt, pepper) as needed. Stir in fresh parsley. Serve hot, garnished with lemon wedges (optional).