Ingredients:

  • 2 tbsp unsalted butter
  • 3 large carrots, sliced into 1/4-inch coins
  • 3 stalks celery, sliced into 1/4-inch crescents
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, smashed and minced
  • 1 tsp dried thyme
  • 1 bay leaf
  • 2 lbs bone-in, skin-on chicken thighs
  • 8 cups chicken stock
  • 2 tsp sea salt
  • 1 tsp cracked black pepper
  • 8 oz wide egg noodles
  • 1/4 cup fresh parsley, finely chopped
  • 0.5 lemon, juiced

Instructions:

  1. Melt the unsalted butter in a 6 quart Dutch oven over medium heat. Note: Wait until the foaming subsides before adding your vegetables to ensure the pan is hot enough.
  2. Add the sliced carrots, celery, and diced onion. Sauté for 6 to 8 minutes until the onions are translucent and the carrots are slightly softened. This step is vital for building the flavor base.
  3. Add the minced garlic and dried thyme, stirring for 60 seconds until fragrant. Note: Don't let the garlic brown, or it will turn bitter and ruin the broth.
  4. Nestle the bone in, skin on chicken thighs into the vegetable base and pour in the 8 cups of chicken stock.
  5. Bring the liquid to a gentle simmer, then cover the pot partially. Cook for 30 to 35 minutes until the chicken reaches an internal temperature of 165°F.
  6. Using tongs, remove the chicken from the pot and place it on a clean cutting board. Remove and discard the skin and bones, then shred the meat into bite-sized pieces.
  7. Return the shredded meat to the pot and bring the liquid back to a very gentle boil.
  8. Add the wide egg noodles to the simmering broth and cook according to the package directions, usually about 6 to 8 minutes, until they are tender but still have a bit of bite.
  9. Stir in the fresh parsley and lemon juice. Give it a good stir to distribute the brightness throughout the pot.
  10. Season with additional sea salt and black pepper to taste before serving in deep, warmed bowls. | Fresh Approach | Shortcut Method | Difference | |----------------|-----------------|------------| | Bone in Thighs | Pre cooked Breast | Fresh has 50% more moisture and richness. | | Sautéed Veggies | Frozen Veggie Mix | Fresh veggies have a better crunch and sweeter flavor. | | Homemade Stock | Water + Bouillon | Stock provides a mouthfeel that water lacks entirely. |