Ingredients:

  • 3 pounds boneless, skinless chicken thighs (1.36 kg)
  • 1 large yellow onion, chopped (about 1 cup)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 8 cups chicken broth (1.9 liters)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper, freshly ground
  • 1 teaspoon salt, or to taste
  • 2 cups egg noodles (200g)
  • 1/2 cup chopped fresh parsley, for garnish
  • 1 tablespoon lemon juice, for brightness (optional)

Instructions:

  1. Chop the onion, carrots, and celery. Mince the garlic.
  2. Place the chicken thighs at the bottom of the slow cooker. Top with the chopped onion, carrots, celery, and minced garlic.
  3. Pour in the chicken broth. Season with thyme, rosemary, salt, and pepper.
  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 thighs from the slow cooker and shred them with two forks. Return the shredded chicken to the slow cooker.
  6. Stir in the egg noodles. Cook on high for another 30 minutes, or until the noodles are tender (be careful not to overcook!).
  7. Stir in the lemon juice (if using). Taste and adjust seasonings as needed. Garnish with fresh parsley and serve hot.