Ingredients:

  • 2 tbsp unsalted butter
  • 1 large yellow onion, finely diced
  • 3 large carrots, peeled and sliced into 1/4 inch rounds
  • 3 stalks celery, sliced into 1/4 inch crescents
  • 4 cloves garlic, minced
  • 1 tsp fresh thyme, minced
  • 1.5 lbs boneless, skinless chicken thighs
  • 8 cups low-sodium chicken stock
  • 2 bay leaves
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 6 oz wide egg noodles
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Melt the butter in a 6-quart Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 5-6 minutes until the onions are translucent and the carrots look slightly glazed.
  2. Pour in the chicken stock and add the bay leaves, salt, and pepper. Submerge the 1.5 lbs chicken thighs into the liquid. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
  3. Simmer for 20 minutes until the chicken is opaque and pulls apart easily. Remove the chicken to a cutting board, shred into bite-sized pieces using two forks, and return the meat to the pot.
  4. Add the wide egg noodles to the simmering broth. Cook for 6-8 minutes, or until the noodles are al dente. Do not overcook.
  5. Turn off the heat. Remove the bay leaves. Stir in the fresh parsley and lemon juice. Adjust salt and pepper to taste before serving.