Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 3 large carrots, sliced into rounds
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1.5 lbs bone-in skin-on chicken thighs
  • 1 lb chicken breast
  • 8 cups low-sodium chicken bone broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp turmeric
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 oz wide egg noodles
  • 1/2 cup fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Pat the chicken dry with paper towels. In a large Dutch oven, heat olive oil over medium-high heat. Place chicken thighs skin-side down and sear for approximately 6 minutes until the skin is mahogany-colored and releases easily. Remove chicken and set aside, draining all but 2 tablespoons of fat.
  2. Add butter to the pot, then toss in the diced onion, carrots, and celery. Sauté using the cold-start method until onions are translucent but not browned, allowing the fat to extract flavors from the mirepoix.
  3. Stir in the minced garlic, dried thyme, and turmeric. Cook for 1 minute until fragrant. Pour in the chicken bone broth and add the bay leaves, scraping the bottom of the pot to release the browned bits (fond).
  4. Return the seared thighs to the pot and add the raw chicken breast. Bring to a very gentle simmer (do not boil). Poach until the breast reaches an internal temperature of 165°F (74°C), then remove all chicken to a cutting board.
  5. While the chicken rests, add the egg noodles to the simmering broth. Cook until just al dente. While noodles cook, shred or cube the chicken meat, discarding bones and skin if preferred.
  6. Return the chicken to the pot. Stir in the fresh parsley and lemon juice. Season with salt and black pepper to taste. Serve immediately to ensure noodles maintain their texture.