In a large pot or Dutch oven, add the Chicken and enough water to cover. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until chicken is cooked through.
Remove chicken from pot and let cool slightly. Shred the chicken and set aside.
In the same pot, heat Olive Oil over medium heat. Add Yellow Onion, Carrots, and Celery Stalks and cook until softened, about 5-7 minutes.
Add Chicken Broth, Bay Leaves, Dried Thyme, Black Pepper, and Salt to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
Add Egg Noodles to the pot and cook according to package directions.
Stir in the shredded chicken and heat through. Remove Bay Leaves before serving.
Garnish with Fresh Parsley before serving.
Ingredients
6
1.5 lbs680 gBone-in Chicken Thighs
1 tbsp15 mLOlive Oil
11Yellow Onion-diced
22Carrots-diced
22Celery Stalks-diced
8 cups1.9 LChicken Broth
22Bay Leaves
1 tsp5 mLDried Thyme
1/2 tsp2.5 mLBlack Pepper
1/2 tsp2.5 mLSalt
8 oz227 gEgg Noodles
2 tbsp30 mLFresh Parsley-chopped
Equipment
Large pot or Dutch oven
Cutting board
Knife
Instructions
In a large pot or Dutch oven, add the Chicken and enough water to cover. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until chicken is cooked through.
Remove chicken from pot and let cool slightly. Shred the chicken and set aside.
In the same pot, heat Olive Oil over medium heat. Add Yellow Onion, Carrots, and Celery Stalks and cook until softened, about 5-7 minutes.
Add Chicken Broth, Bay Leaves, Dried Thyme, Black Pepper, and Salt to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
Add Egg Noodles to the pot and cook according to package directions.
Stir in the shredded chicken and heat through. Remove Bay Leaves before serving.
Comments