Ingredients:

  • 1.5 lbs bone in skinless chicken thighs
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion
  • 3 medium carrots
  • 2 stalks celery
  • 4 cloves garlic
  • 6 cups low sodium chicken bone broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp turmeric
  • 12 oz wide egg noodles
  • 1/2 cup frozen peas
  • 1/4 cup fresh Italian parsley

Instructions:

  1. Heat olive oil in your pot over medium high heat and brown the chicken thighs for 4 minutes per side until deep golden and crusty.
  2. Remove chicken, then add onion, carrots, and celery. Cook for 6 minutes until the onions are translucent.
  3. Stir in the garlic, thyme, rosemary, and turmeric for 1 minute until fragrant and the oil turns orange.
  4. Pour in 1 cup of the bone broth and scrape the bottom of the pot with a wooden spoon to release the brown bits.
  5. Add the remaining broth and the browned chicken. Cover and simmer for 25 minutes until chicken reaches 165°F.
  6. Transfer chicken to a plate, remove bones, and shred into bite-sized pieces using two forks.
  7. Return chicken to the pot and stir in the egg noodles. Boil uncovered for 8 minutes until the noodles are tender but still have a bite.
  8. Stir in the frozen peas and parsley. Let it sit for 2 minutes until the peas are bright green and heated through.
  9. Season to taste. Add sea salt and cracked black pepper generously. The turmeric needs salt to really pop.