Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 3 large carrots, peeled and sliced
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1.5 lbs boneless, skinless chicken thighs
  • 8 cups low sodium chicken stock
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 8 oz extra wide egg noodles
  • 1/4 cup fresh Italian parsley
  • 1 tbsp fresh lemon juice

Instructions:

  1. Place your pot over medium heat and add the 2 tbsp butter and 1 tbsp olive oil.
  2. Toss in the diced onion, sliced carrots, and celery crescents. Sauté until the onions are translucent and the carrots soften slightly, about 8 minutes.
  3. Add the 4 cloves of minced garlic, 1 tsp oregano, and 1/2 tsp thyme. Stir until the garlic is fragrant and the herbs smell toasted, roughly 1 minute.
  4. Place the 1.5 lbs of chicken thighs into the pot.
  5. Add the 8 cups of chicken stock, 2 bay leaves, 1 tsp salt, and 1/2 tsp pepper.
  6. Bring the liquid to a light boil, then immediately reduce the heat to low. Cover and simmer until the chicken is cooked through, which usually takes 20 minutes.
  7. Remove the chicken thighs to a plate. Use two forks to pull the meat into bite-sized pieces.
  8. While the chicken is out, add the 8 oz of egg noodles to the simmering broth. Boil until the noodles are tender but still have a bite (al dente), about 6 to 8 minutes.
  9. Stir the shredded chicken back into the pot. Turn off the heat.
  10. Stir in the 1/4 cup of fresh parsley and 1 tbsp lemon juice. Taste and add a pinch more salt if the flavors don't pop yet.