Ingredients:

  • 2 lbs bone-in, skinless chicken thighs
  • 1 large yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 oz wide egg noodles
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Place the diced onion, carrots, and celery at the bottom of the slow cooker, then scatter the minced garlic over the vegetables.
  2. Place the chicken thighs on top of the vegetables. Pour in the chicken broth and stir in the thyme, salt, and pepper. Add the bay leaf.
  3. Cover and cook on Low for 6 hours until the chicken easily pulls away from the bone.
  4. Remove the chicken to a plate, discard the bones and bay leaf, and shred the meat using two forks.
  5. Return the shredded chicken to the pot. Stir in the egg noodles, cover, and cook on high for another 20–30 minutes until the noodles are tender.
  6. Stir in the fresh parsley and lemon juice just before serving.