Ingredients:

  • 3-4 lbs bone-in, skin-on chicken thighs or a whole chicken
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups chicken broth (low-sodium preferred)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • 1 bay leaf
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 8 oz egg noodles
  • 1/2 cup chopped fresh parsley
  • Juice of 1/2 lemon (optional)

Instructions:

  1. Add the chopped onion, carrots, celery, and minced garlic to the bottom of the crock pot.
  2. Place the chicken thighs (or whole chicken) on top of the vegetables. Sprinkle with thyme, rosemary, sage, salt, and pepper. Add the bay leaf.
  3. Pour the chicken broth over the chicken and vegetables, ensuring the chicken is mostly submerged.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
  5. Remove the chicken from the crock pot and let it cool slightly. Discard the skin and bones. Shred the chicken with two forks.
  6. About 30 minutes before serving, add the egg noodles to the crock pot. Cook until the noodles are tender.
  7. Stir the shredded chicken back into the crock pot. Remove bay leaf. Stir in the fresh parsley and lemon juice (if using). Taste and adjust seasonings as needed.
  8. Ladle the soup into bowls and serve hot.