Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
  • 1 tbsp (15ml) olive oil
  • 1 large onion, chopped (approx. 1 cup/150g)
  • 2 carrots, peeled and chopped (approx. 1 cup/130g)
  • 2 celery stalks, chopped (approx. 1 cup/100g)
  • 2 cloves garlic, minced
  • 8 cups (1.9 liters) chicken broth, low sodium preferred
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 bay leaf
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper (or to taste)
  • 8 oz (225g) egg noodles
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice (optional)

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Brown the chicken on all sides (about 2-3 minutes per side). This adds depth of flavor. Skip if you're really strapped for time.
  2. Place chopped onion, carrots, and celery into the crock pot. Add minced garlic.
  3. Place the seared (or raw) chicken on top of the vegetables. Pour in chicken broth.
  4. Add thyme, rosemary, bay leaf, salt, and pepper. Stir lightly to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
  5. Remove chicken from the crock pot and shred it with two forks. Return the shredded chicken to the crock pot.
  6. About 30 minutes before serving, turn the crock pot to high (if it was on low). Add the egg noodles and cook until tender, about 20-30 minutes, stirring occasionally to prevent sticking.
  7. Remove the bay leaf. Stir in fresh parsley and lemon juice (if using). Taste and adjust seasonings as needed. Ladle into bowls and serve hot.