Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 8 cups low-sodium chicken bone broth
  • 1 tbsp extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 3 large carrots, sliced into rounds
  • 3 stalks celery, chopped
  • 4 cloves garlic, minced
  • 8 oz whole grain egg noodles
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 bay leaf
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Dice the onion, carrots, and celery into uniform pieces and mince the garlic finely.
  2. Place the chicken thighs, diced vegetables, garlic, thyme, dried parsley, bay leaf, salt, and pepper into the slow cooker.
  3. Pour the low-sodium bone broth over the ingredients.
  4. Cover and cook on Low for 6 hours until the chicken is tender and easily pulls apart.
  5. Remove the chicken thighs to a plate, shred them using two forks, and return the shredded meat to the pot.
  6. Stir in the whole grain egg noodles and cook on High for 20-30 minutes until the noodles are al dente.
  7. Stir in the fresh lemon juice and chopped fresh parsley immediately before serving.