Ingredients:

  • 2 lbs bone-in, skinless chicken thighs
  • 6 cups low-sodium chicken bone broth
  • 1 large yellow onion, diced
  • 3 large carrots, sliced into rounds
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • 8 oz whole grain egg noodles
  • 2 tbsp fresh lemon juice
  • ¼ cup fresh parsley, chopped
  • 1 tbsp fresh dill, chopped

Instructions:

  1. Place the diced onion, carrots, celery, and minced garlic at the bottom of the slow cooker.
  2. Rub the chicken thighs with salt, pepper, and dried thyme, then nestle them on top of the vegetables.
  3. Pour in the low-sodium bone broth and add the bay leaf.
  4. Cover and cook on Low for 6 to 8 hours (or High for 3 to 4 hours) until the chicken is tender enough to fall apart with a fork.
  5. Remove the chicken thighs to a plate and discard the bay leaf.
  6. Using two forks, shred the chicken into bite-sized pieces and stir the shredded chicken back into the pot along with the noodles.
  7. Cover and cook on High for an additional 15–20 minutes until the noodles are al dente.
  8. Stir in the lemon juice, parsley, and dill just before serving.