Ingredients:

  • 1.4 kg (3 lb) boneless, skinless chicken thighs
  • 1 teaspoon (5 ml) salt
  • 1/2 teaspoon (2.5 ml) black pepper
  • 1 large yellow onion, chopped (approx. 1 cup / 240 ml)
  • 2 carrots, peeled and chopped (approx. 1 cup / 240 ml)
  • 2 celery stalks, chopped (approx. 1 cup / 240 ml)
  • 2 cloves garlic, minced
  • 2.4 L (10 cups) low-sodium chicken broth
  • 1 teaspoon (5 ml) dried thyme
  • 1/2 teaspoon (2.5 ml) dried rosemary
  • 1 bay leaf
  • 225 g (8 oz) egg noodles
  • 2 tablespoons (30 ml) chopped fresh parsley, for garnish (optional)
  • Lemon wedges, for serving (optional)

Instructions:

  1. Season the chicken thighs with salt and pepper.
  2. Place the chicken thighs in the slow cooker.
  3. Add the chopped onion, carrots, celery, and minced garlic to the slow cooker, arranging around the chicken.
  4. Pour the chicken broth over the chicken and vegetables.
  5. Add the thyme, rosemary, and bay leaf to the slow cooker.
  6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shreds.
  7. Remove the chicken thighs from the slow cooker and shred them with two forks.
  8. Return the shredded chicken to the slow cooker.
  9. Add the egg noodles to the slow cooker.
  10. Cover and cook on high for an additional 15-20 minutes, or until the noodles are tender.
  11. Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed.
  12. Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve with lemon wedges, if desired.