Ingredients:

  • 2 tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 3 large Carrots, sliced into 1/4-inch rounds
  • 3 stalks Celery, sliced into 1/2-inch crescents
  • 4 cloves Garlic, minced
  • 1 tsp Sea Salt
  • 1/2 tsp Cracked Black Pepper
  • 1.5 lbs Bone-in, Skin-on Chicken Thighs
  • 8 cups Low-Sodium Chicken Bone Broth
  • 2 Bay Leaves
  • 3 sprigs Fresh Thyme
  • 1 sprig Fresh Rosemary
  • 8 oz Wide Egg Noodles
  • 1 tbsp Fresh Lemon Juice
  • 1/4 cup Fresh Italian Parsley, chopped

Instructions:

  1. Heat oil in a large Dutch oven over medium-high heat. Season chicken thighs with salt and sear skin-side down until golden brown. Remove chicken and set aside.
  2. In the same pot, add diced onion, carrots, and celery. Sauté for 6-8 minutes until the vegetables soften and begin to caramelize.
  3. Add minced garlic, sea salt, and black pepper. Stir for 1 minute until fragrant.
  4. Deglaze the pot by pouring in the chicken bone broth, scraping the bottom to release the browned bits (fond).
  5. Return the chicken thighs to the pot. Add bay leaves, thyme sprigs, and rosemary. Bring to a boil, then reduce heat and simmer for 25 minutes.
  6. Remove the chicken from the pot. Discard skin and bones; shred the meat into bite-sized pieces and return to the broth.
  7. Add wide egg noodles to the simmering broth and cook for 6-8 minutes or until al dente.
  8. Stir in fresh lemon juice and chopped parsley. Adjust seasoning with additional salt and pepper if desired and serve hot.