Ingredients:

  • 5 lbs (680g) boneless, skinless chicken breasts or thighs
  • 1 large yellow onion, chopped
  • 3 medium carrots, peeled and sliced (about ¼ inch thick)
  • 3 medium celery stalks, sliced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 2 large bay leaves
  • 8 cups (2 Litres) low-sodium chicken broth
  • ¼ cup fresh parsley, chopped (stems okay)
  • 8 oz (225g) dried medium egg noodles
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Chop the onion, carrots, and celery (the mirepoix). Mince the garlic. (Optional Flavor Boost: Sauté the onion, carrots, and celery in 1 Tbsp of butter or oil over medium heat for 5-7 minutes until slightly softened. Add the garlic for the last minute until fragrant.)
  2. Transfer the vegetables (sautéed or raw) to the slow cooker insert. Place the raw chicken pieces on top.
  3. Sprinkle the dried thyme, rosemary, salt, and pepper over the chicken and vegetables. Add the bay leaves and the fresh parsley. Pour in the chicken broth, ensuring the chicken is mostly submerged.
  4. Cover the slow cooker. Cook on LOW for 7–9 hours or on HIGH for 4–6 hours, until the chicken is fork-tender.
  5. Carefully remove the cooked chicken from the slow cooker and place it on a clean cutting board. Using two forks, shred the chicken. Discard the bay leaves.
  6. Return the shredded chicken to the slow cooker. Increase the heat setting to HIGH (if not already there). Stir in the dried egg noodles.
  7. Cook uncovered (or partially covered) for 20–30 minutes, stirring occasionally, until the noodles are tender (al dente is best).
  8. Stir in the tablespoon of fresh lemon juice. Taste the broth and adjust seasoning (salt and pepper) as needed. Serve piping hot.