Ingredients:

  • 2 tbsp (28g) Unsalted butter
  • 1 large (150g) Yellow onion, finely diced
  • 3 large (150g) Carrots, peeled and sliced into rounds
  • 2 stalks (100g) Celery, sliced into 1/4-inch crescents
  • 4 cloves Garlic, minced
  • 2 lbs (900g) Bone-in, skinless chicken thighs
  • 8 cups (1.9L) High-quality chicken stock
  • 2 sprigs Fresh rosemary
  • 4 sprigs Fresh thyme
  • 2 Dried bay leaves
  • 1.5 tsp Sea salt
  • 1/2 tsp Freshly cracked black pepper
  • 8 oz (225g) Wide egg noodles
  • 1/4 cup Fresh parsley, chopped
  • 1 tbsp Fresh lemon juice

Instructions:

  1. In a large 6-quart Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and the carrots begin to soften.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant, ensuring it does not brown.
  3. Place the bone-in chicken thighs into the pot. Pour in the chicken stock and add the rosemary, thyme, and bay leaves.
  4. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover and simmer for 25–30 minutes until the chicken is tender.
  5. While the soup simmers, cook the egg noodles in a separate medium saucepan of salted boiling water until al dente. Drain and set aside.
  6. Using tongs, remove the chicken thighs and herb sprigs from the pot. Shred the chicken meat, discarding the bones. Return the shredded meat to the pot.
  7. Stir in the fresh parsley and lemon juice. Adjust seasoning with additional salt and pepper if needed. Portion the cooked noodles into bowls and ladle the soup over them to serve.