Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 3 large carrots, peeled and sliced into 1/4-inch rounds
  • 3 stalks celery, chopped
  • 8 cups unsalted chicken stock
  • 4 cloves garlic, smashed and peeled
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 8 oz wide egg noodles
  • 1 tbsp fresh lemon juice
  • 1/2 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a large pot over medium high heat. Place 2 lbs chicken thighs skin side down and cook 6 minutes until the skin is deep golden and releases easily. Note: Don't force them; they'll unstick when the crust is ready.
  2. Turn the thighs over and cook for another 3 minutes. Remove the chicken to a plate, leaving the rendered fat in the pot.
  3. Add the diced onion, sliced carrots, and chopped celery to the pot. Cook 5 minutes until the onions are translucent and the vegetables soften.
  4. Stir in the 4 smashed garlic cloves, 4 sprigs of thyme, and 2 bay leaves. Stir for 1 minute until fragrant.
  5. Pour in 8 cups unsalted chicken stock. Use a wooden spoon to scrape up all the brown bits (the fond) from the bottom.
  6. Return the chicken and any juices from the plate to the pot. Bring to a boil, then reduce heat to low. Simmer 25 minutes until the chicken is tender and registers 165°F.
  7. Remove the chicken to a cutting board. Discard the skin and bones. Use two forks to shred the meat into bite-sized pieces.
  8. While the chicken is out, add 8 oz wide egg noodles to the bubbling broth. Boil 7 minutes until the noodles are tender but still have a slight bite.
  9. Add the shredded chicken back into the pot. Stir in 1 tsp sea salt and 1/2 tsp cracked black pepper. Note: Adjust salt here since we used unsalted stock.
  10. Turn off the heat. Stir in 1 tbsp fresh lemon juice and 1/2 cup chopped parsley. Serve immediately while steaming.