Ingredients:

  • 2 tbsp (28g) Unsalted butter
  • 1 large Yellow onion, finely diced (approx. 200g)
  • 3 medium Stalks celery, sliced 1/4-inch thick (approx. 150g)
  • 4 cloves Garlic, smashed and minced
  • 1 tsp (6g) Kosher salt
  • 1/2 tsp (1g) Freshly cracked black pepper
  • 1.5 lbs (680g) Bone-in, skin-on chicken thighs
  • 8 cups (1.9L) High-quality chicken stock
  • 2 Bay leaves
  • 4 sprigs Fresh thyme
  • 3 large Carrots, peeled and sliced into half-moons
  • 6 oz (170g) Wide egg noodles
  • 1/2 cup (15g) Fresh Italian parsley, chopped
  • 1 tbsp (15ml) Fresh lemon juice

Instructions:

  1. Melt 2 tbsp (28g) of unsalted butter in your 6 quart Dutch oven over medium heat. Add the diced yellow onion and celery, sautéing for 6-8 minutes until they are translucent and soft.
  2. Add the 4 cloves of minced garlic and cook for exactly 60 seconds until the kitchen smells incredibly fragrant. Note: Don't let the garlic brown, or it will turn bitter.
  3. Push the vegetables to the outer edges of the pot and place the 1.5 lbs (680g) of chicken thighs skin side down in the center. Render the skin for 3-4 minutes until it’s golden and slightly crispy.
  4. Pour in the 8 cups (1.9L) of chicken stock, then add the bay leaves and thyme sprigs. Bring the mixture to a rolling boil, then immediately reduce the heat to a low simmer.
  5. Cover the pot partially and cook for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  6. Carefully remove the chicken to a clean plate or cutting board and let it rest. Meanwhile, add the sliced carrots to the simmering broth and cook for 8-10 minutes until they are fork tender.
  7. While the carrots are softening, use two forks to shred the chicken meat into bite-sized pieces, discarding the skin and the bones.
  8. Return the shredded chicken meat to the pot. Add the 6 oz (170g) of wide egg noodles and cook according to the package directions (usually 6-8 minutes) until they are al dente.
  9. Turn off the heat. Stir in the 1/2 cup (15g) of fresh parsley and the 1 tbsp (15ml) of lemon juice.
  10. Taste your creation and season with additional salt and pepper if needed before serving in deep bowls. Proper Chicken Spaghetti Sauce Rich Creamy Hearty Comfort Food — Curing those rainy Monday blues This rich Chicken Spaghetti Sauce recipe buil...Ramen Noodle Asian Salad: The Ultimate Picnic Classic Recipe — This Ramen Noodle Asian Salad is vibrant, ultra-crunchy, and tossed in a home...Cabbage Soup: Simple Homemade in 45 Minutes — Master our Cabbage Soup recipe, an easy and healthy approach to veggie soup w... $img_2$