Ingredients:

  • 3 lbs bone-in, skinless chicken thighs
  • 8 cups low-sodium chicken bone broth
  • 2 tbsp apple cider vinegar
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 3 large carrots, sliced into rounds
  • 3 stalks celery, diced
  • 1 large yellow onion, diced
  • 4 cloves garlic, smashed
  • 1 tsp dried thyme
  • 1 tsp salt
  • 2 cups wide egg noodles
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Chop the onion, carrots, and celery. Place them in the bottom of the slow cooker along with the smashed garlic.
  2. Lay the chicken thighs directly on top of the vegetables. Note: This protects the veg from overcooking too quickly.
  3. Pour in 8 cups of chicken bone broth and 2 tbsp of apple cider vinegar.
  4. Stir in the salt, dried thyme, black peppercorns, and tuck the bay leaves into the liquid.
  5. Cover the pot and set the heat to LOW for 6 hours. Listen for the occasional bubble and wait for that savory, garlic heavy aroma to fill the room.
  6. Carefully lift the chicken thighs onto a plate. Note: They should pull away from the bone with almost no resistance.
  7. Discard the bones and any remaining skin. Shred the meat into bite-sized chunks using two forks.
  8. Return the shredded chicken to the pot.
  9. Stir in the fresh parsley and 1 tbsp of lemon juice. The broth should look gold and glossy.
  10. Add 2 cups of wide egg noodles during the last 20 minutes of cooking, or boil them separately and add them to each bowl.