Ingredients:

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

Instructions:

  1. Dice the onions, carrots, and celery into uniform pieces. Place them along with the minced garlic at the bottom of the crockpot. Note: Placing veg at the bottom prevents them from floating and drying out.
  2. Place the chicken thighs on top of the vegetables.
  3. Pour in the chicken broth, Worcestershire sauce, thyme, dried parsley, bay leaf, salt, and pepper.
  4. Set the slow cooker to Low for 6 hours or High for 3 hours until the chicken is tender enough to pull apart.
  5. Remove the chicken thighs to a plate.
  6. Shred the meat using two forks.
  7. Stir the egg noodles into the hot broth. Cover the pot and cook for 15-20 minutes until noodles are al dente.
  8. Stir the shredded chicken back into the pot.
  9. Add the fresh lemon juice and garnish with fresh parsley before serving.