Ingredients:

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

Instructions:

  1. Layer the diced onion, carrots, celery, and minced garlic at the bottom of the crockpot.
  2. Place the chicken thighs directly on top of the vegetables.
  3. Pour in the chicken broth and stir in the thyme, oregano, salt, and pepper. Nestle the bay leaf into the liquid.
  4. Secure the lid and set the slow cooker to Low for 6 hours until the chicken pulls away from the bone easily.
  5. Remove the chicken thighs to a plate and discard the bones and bay leaf.
  6. Shred the meat using two forks and return it to the pot.
  7. Stir in the egg noodles. Cover and cook on High for 15-20 minutes until the noodles are tender and silky.
  8. Stir in the fresh lemon juice and parsley just before serving.