Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 8 cups low-sodium chicken broth
  • 3 large carrots, sliced into rounds
  • 3 stalks celery, chopped
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp unsalted butter
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 8 oz wide egg noodles, uncooked
  • ¼ cup fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Place the diced onion, carrots, celery, and minced garlic at the bottom of the slow cooker.
  2. Set the chicken thighs on top of the vegetables and sprinkle with salt, pepper, thyme, and rosemary.
  3. Add the butter and bay leaves, then pour the chicken broth over everything until the ingredients are submerged.
  4. Cover the pot and cook on Low for 6 to 8 hours until the chicken is tender and vegetables are soft.
  5. Remove the chicken thighs to a plate and shred them using two forks.
  6. While the soup is still on the 'Warm' setting, stir in the uncooked egg noodles. Cover and cook for another 15–20 minutes until the noodles are tender.
  7. Stir the shredded chicken back into the pot, add the fresh parsley and lemon juice, and remove the bay leaves.