Ingredients:

  • 3 tbsp (42g) unsalted butter
  • 1 medium (150g) yellow onion, diced
  • 3 medium (120g) carrots, sliced into rounds
  • 3 stalks (90g) celery, sliced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) dried thyme
  • 1 bay leaf
  • 2 lbs (900g) bone-in, skinless chicken thighs
  • 8 cups (1.9L) low-sodium chicken stock
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) cracked black pepper
  • 8 oz (225g) wide egg noodles
  • ¼ cup (10g) fresh parsley, chopped
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Melt the butter over medium heat in a 6-quart Dutch oven. Add the diced onion, carrots, and celery, and sauté for 6–8 minutes until the onions are translucent and the vegetables are softened.
  2. Stir in the minced garlic, thyme, and bay leaf, cooking for another 60 seconds until fragrant.
  3. Pour in the chicken stock and add the bone-in chicken thighs. Bring the liquid to a gentle boil, then reduce to a low simmer. Cover and cook for 20–25 minutes until the chicken reaches 165°F (74°C).
  4. Remove the chicken to a plate and shred the meat, discarding the bones and skin. Return the shredded chicken to the pot.
  5. Stir in the egg noodles and simmer for 6–8 minutes until the noodles are tender but still al dente.
  6. Turn off the heat and stir in the fresh parsley and lemon juice for a vibrant finish.