Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp extra-virgin olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp dried thyme
  • 8 cups low-sodium chicken bone broth
  • 1 bay leaf
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • 8 oz wide egg noodles

Instructions:

  1. Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
  2. Heat olive oil in the Dutch oven over medium-high heat. Place chicken skin-side down and sear for 5–7 minutes until mahogany-colored and crisp. Flip and sear for another 3 minutes, then remove to a plate.
  3. Reduce heat to medium. Add butter to the pot, then add the diced onion, carrots, and celery. Sauté until softened.
  4. Stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant.
  5. Pour in the chicken bone broth and add the bay leaf. Return the seared chicken thighs to the pot.
  6. Bring to a simmer, cover with the lid, and cook for 30-40 minutes until chicken is tender.
  7. Stir in the egg noodles and cook until al dente according to package instructions.
  8. Remove from heat and stir in fresh lemon juice and chopped parsley before serving.