Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 8 cups low-sodium chicken bone broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 2 cups wide egg noodles
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
  2. Heat the olive oil in the Dutch oven over medium-high heat. Place chicken skin-side down and sear for 5–7 minutes until the skin is mahogany-colored and crisp. Flip and sear for another 3 minutes, then remove chicken to a plate.
  3. Lower the heat to medium. Add the butter to the remaining chicken fat. Stir in the onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and the carrots have softened slightly.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the chicken bone broth, scraping the bottom of the pot to release the brown bits. Stir in the thyme and bay leaves.
  6. Return the seared chicken and any accumulated juices back into the pot. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20–25 minutes until the chicken reaches an internal temperature of 165°F.
  7. Remove the chicken thighs to a plate, shred the meat, and return it to the pot along with the cooked egg noodles, fresh parsley, and lemon juice.