Ingredients:

  • 907g bone in, skinless chicken thighs
  • 3 large carrots, peeled and sliced
  • 3 stalks celery, sliced
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1.9 liters low sodium chicken stock
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 dried bay leaves
  • 1.5 tsp sea salt
  • 1 tsp cracked black pepper
  • 0.5 tsp ground turmeric
  • 227g wide egg noodles
  • 1 tbsp fresh lemon juice
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Place the 3 sliced carrots, 3 stalks of celery, diced yellow onion, and minced garlic into the bottom of the slow cooker. Layer the 907g of bone in chicken thighs directly on top of the vegetables.
  2. Whisk the 1.5 tsp sea salt, 1 tsp cracked black pepper, 1 tsp dried thyme, 1 tsp dried oregano, and 0.5 tsp turmeric into the 1.9 liters of chicken stock. Pour this mixture over the chicken and vegetables, then tuck the 2 bay leaves into the liquid.
  3. Cover the crockpot and cook on LOW for 6 hours until the chicken meat begins to pull away from the bone. Avoid the temptation to lift the lid during the first 5 hours, as this releases the steam necessary for breaking down the chicken's connective tissue.
  4. Use tongs to carefully transfer the chicken thighs to a clean cutting board. Discard the bones and any remaining cartilage, then shred the meat into bite-sized pieces using two forks. Return the shredded meat back into the slow cooker.
  5. Stir in the 227g of wide egg noodles and replace the lid. Continue cooking on LOW for 15 to 20 minutes until the noodles are tender and have doubled in size. Do not overcook here, or the noodles will lose their bounce.
  6. Turn off the slow cooker and remove the bay leaves. Stir in the 1 tbsp fresh lemon juice and the 0.25 cup of chopped fresh parsley. Taste the broth and add a pinch more salt if the flavors don't pop immediately.