Ingredients:

  • 1.4 kg (3 lbs) bone-in, skin-on chicken thighs (or whole chicken, about 1.4 kg/3 lbs)
  • 1 large yellow onion, chopped (about 200g / 1 cup)
  • 2 medium carrots, chopped (about 150g / ¾ cup)
  • 2 celery stalks, chopped (about 100g / ½ cup)
  • 4 cloves garlic, minced
  • 8 cups (1.9 liters) chicken broth (low sodium)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 225g (8 ounces) egg noodles
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (optional, for serving)

Instructions:

  1. Chop the onion, carrots, and celery. Mince the garlic.
  2. Place the chicken, chopped vegetables, garlic, chicken broth, thyme, rosemary, and bay leaf in the slow cooker. Season with salt and pepper.
  3. 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 with a fork (internal temperature reaches 165°F/74°C).
  4. Remove the chicken from the slow cooker and shred it with two forks. Discard the skin and bones.
  5. About 30 minutes before serving, remove the bay leaf and stir in the egg noodles. Cook until the noodles are tender.
  6. Return the shredded chicken to the slow cooker and stir to combine.
  7. Season to taste with additional salt and pepper. Ladle into bowls and garnish with fresh parsley. Serve with lemon wedges, if desired.