Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (about 1 cup / 150g)
  • 2 carrots, peeled and chopped (about 1 cup / 120g)
  • 2 celery stalks, chopped (about 1 cup / 100g)
  • 2 cloves garlic, minced
  • 8 cups chicken broth (approximately 2 liters)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1.5 pounds boneless, skinless chicken thighs (about 680g)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 8 ounces egg noodles (about 225g)
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs on both sides until lightly browned (about 2-3 minutes per side). Remove chicken and set aside.
  2. Add the onion, carrots, and celery to the slow cooker. Cook until softened, about 5 minutes, stirring occasionally. Add the minced garlic and cook for another minute until fragrant.
  3. Add the chicken broth, thyme, rosemary, black pepper, and bay leaf to the slow cooker.
  4. Place the seared chicken thighs on top of the vegetables in the slow cooker. Season with salt and pepper.
  5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
  6. Remove the chicken from the slow cooker and shred it with two forks.
  7. About 30 minutes before serving, bring the soup to a boil. Add the egg noodles and cook according to package directions, until tender.
  8. Return the shredded chicken to the slow cooker.
  9. Taste and adjust seasoning with salt and pepper as needed.
  10. Ladle into bowls and garnish with fresh parsley, if desired.