Ingredients:

  • 5 lbs (1.15 kg) Chicken (skinless, bone-in breasts and thighs)
  • 1 large Yellow Onion, diced
  • 4 medium Carrots, peeled and roughly chopped
  • 4 stalks Celery stalks, roughly chopped
  • 8 cups (1.9 litres) Chicken Stock (low sodium)
  • 2 cups (475 ml) Water
  • 4 cloves Garlic, minced
  • 1 teaspoon Dried Thyme
  • 2 Bay Leaves
  • 1 tablespoon Kosher Salt
  • 1 teaspoon Black Pepper, freshly ground
  • 8 ounces (225 g) Egg Noodles (medium width)
  • 1/2 cup (120 ml) Fresh Parsley, chopped
  • 1 tablespoon (15 ml) Lemon Juice, fresh

Instructions:

  1. Prepare the Mirepoix: Roughly chop the onion, carrots, and celery. Don't worry about perfect presentation; they will soften beautifully in the long cooking process.
  2. Load the Crockpot: Place the chicken pieces evenly in the bottom of the slow cooker insert.
  3. Add Vegetables and Aromatics: Scatter the chopped vegetables and minced garlic over the chicken.
  4. Pour in Liquids: Add the chicken stock and water, ensuring the chicken is mostly submerged.
  5. Season: Sprinkle in the salt, pepper, and dried thyme. Tuck the two bay leaves into the liquid.
  6. Set and Cook: Place the lid securely on the slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4 hours, or until the chicken is falling-apart tender.
  7. Remove Chicken: Once cooked, carefully remove the chicken pieces using tongs and place them on a clean cutting board. Discard the bay leaves immediately.
  8. Shred the Meat: Allow the chicken to cool slightly (5 minutes). Using two forks, shred the chicken into bite-sized pieces. Set aside.
  9. Cook the Noodles: Bring the soup in the slow cooker to a boil (or transfer the liquid to a saucepan). Add the 8 ounces of egg noodles and cook for exactly 7–10 minutes, until they are al dente. Overcooked noodles spoil the texture.
  10. Combine and Adjust: Stir the shredded chicken back into the soup base.
  11. The Grand Finale: Stir in the fresh lemon juice and chopped parsley. Taste the broth and adjust the seasoning (salt and pepper) until it tastes spot on.
  12. Serve: Ladle hot soup immediately into bowls.