Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 6 cups (1.4L) low-sodium chicken bone broth
  • 3 medium (150g) carrots, sliced into rounds
  • 3 stalks (90g) celery, sliced
  • 1 medium (110g) yellow onion, diced
  • 4 cloves (12g) garlic, minced
  • 1 tsp (5g) dried thyme
  • 1 tsp (5g) dried rosemary
  • 1 tsp (6g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • 8 oz (225g) wide egg noodles
  • ½ cup (120ml) plain Greek yogurt
  • 2 tbsp (16g) cornstarch
  • 3 tbsp (45ml) water
  • 1 tbsp (15ml) fresh lemon juice
  • ¼ cup (15g) fresh parsley, chopped

Instructions:

  1. Place the chicken thighs, sliced carrots, celery, diced onion, and minced garlic into the slow cooker.
  2. Pour in the chicken bone broth and stir in the thyme, rosemary, salt, and pepper, ensuring chicken is mostly submerged.
  3. Cover and cook on Low for 6–8 hours or High for 3–4 hours until chicken pulls apart easily and carrots are tender.
  4. Remove the chicken thighs to a plate and shred the meat using two forks.
  5. Whisk cornstarch and water in a small bowl to create a smooth slurry; stir this into the bubbling broth, then return the shredded chicken to the pot.
  6. Stir in the egg noodles, cover, and cook for an additional 20 minutes until pasta is al dente.
  7. Stir in the Greek yogurt, lemon juice, and fresh parsley before serving.