Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 large carrots, sliced into rounds
  • 3 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1.5 lbs boneless, skinless chicken thighs, cubed
  • 8 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 8 oz wide egg noodles
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the butter over medium heat in a 6-quart Dutch oven or large stockpot. Add the diced onion, sliced carrots, and sliced celery. Sauté for 6–8 minutes until the onions are translucent.
  2. Stir in the minced garlic and cook for 60 seconds to avoid burning.
  3. Add the cubed chicken thighs and sear for 3–4 minutes until lightly browned.
  4. Pour in the chicken broth and add the dried thyme and bay leaf. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 20 minutes until the chicken is tender.
  5. Stir in the wide egg noodles and cook for 6–8 minutes, or until the pasta is al dente.
  6. Turn off the heat. Stir in the chopped fresh parsley and fresh lemon juice before serving.