Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 4 cups low-sodium chicken bone broth
  • 3 large carrots, sliced into rounds
  • 3 stalks celery, diced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 12 oz wide egg noodles
  • 3 tbsp cornstarch
  • ½ cup water or skim milk
  • 1 cup frozen peas
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place the chicken thighs at the bottom of the crock pot in a single layer.
  2. Add the sliced carrots, diced celery, onion, and minced garlic on top of the meat.
  3. Stir together the chicken broth, thyme, salt, and pepper, then pour the mixture over the vegetables and chicken.
  4. Cover and cook on LOW for 6 hours.
  5. Remove the chicken thighs to a plate and shred the meat using two forks.
  6. Whisk together the cornstarch and water or skim milk in a small bowl until no lumps remain, then stir the slurry into the hot liquid in the crock pot.
  7. Return the shredded chicken to the pot and stir in the egg noodles.
  8. Cover and cook on HIGH for 1 to 2 hours, or until the noodles are tender.
  9. In the final 10 minutes, stir in the frozen peas and fresh parsley.