Ingredients:

  • 1.4 kg bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1.8 L low-sodium chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 225 g egg noodles
  • 1/4 cup chopped fresh parsley
  • Lemon wedges, for serving (optional)

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Brown chicken thighs on both sides (optional).
  2. In the slow cooker, combine the browned (or raw) chicken thighs, onion, carrots, celery, garlic, chicken broth, thyme, rosemary, bay leaf, salt, and pepper.
  3. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, or until the chicken is very tender.
  4. Remove chicken thighs from the slow cooker. Shred the chicken with two forks. Discard the skin and bones.
  5. Return the shredded chicken to the slow cooker. Stir in the egg noodles. Cover and cook on high for 30 minutes, or until the noodles are tender.
  6. Remove the bay leaf. Taste and adjust seasoning (salt and pepper) as needed. Garnish with fresh parsley and serve with lemon wedges (if using).