Ingredients:

  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1.5 lbs bone-in, skin-on chicken thighs
  • 8 cups chicken stock
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 8 oz wide egg noodles
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the butter and olive oil over medium heat in a Dutch oven. Add the diced onion, carrots, and celery; cook for 6–8 minutes until onions are translucent and carrots soften.
  2. Stir in the minced garlic and dried thyme, cooking for another 60 seconds until fragrant.
  3. Increase heat to medium-high. Season chicken thighs with salt and pepper, then sear for 3–4 minutes per side until the skin is golden brown.
  4. Pour in the chicken stock and add the bay leaf. Bring to a boil, then immediately reduce to a simmer. Cover and cook for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  5. Remove chicken thighs to a plate. Stir in the egg noodles and simmer for 6–8 minutes until al dente.
  6. Shred the chicken thighs, discarding bones and excess skin, and return the meat to the pot. Stir in the chopped parsley and lemon juice before serving.