Ingredients:

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 8 cups chicken stock
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 3 large carrots, peeled and sliced into 1/4-inch rounds
  • 3 stalks celery, sliced into 1/4-inch crescents
  • 1 large yellow onion, finely diced
  • 6 cloves garlic, minced
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh rosemary, finely minced
  • 2 dried bay leaves
  • 8 oz wide egg noodles
  • 1/4 cup fresh Italian parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat olive oil in a large Dutch oven over medium-high heat. Season chicken thighs with salt and pepper. Sear skin-side down for 5-7 minutes until crispy and mahogany-brown. Flip and sear for 2 minutes. Remove chicken and set aside.
  2. Reduce heat to medium. Add butter to the pot with the rendered chicken fat. Add onions, carrots, and celery. Sauté for 6–7 minutes until onions are translucent.
  3. Add minced garlic, thyme, and rosemary. Stir constantly for 60 seconds until fragrant to bloom the aromatics in the fat.
  4. Pour in chicken stock and add bay leaves. Return the chicken thighs to the pot. Bring to a boil, then reduce heat and simmer for 25-30 minutes until chicken is tender.
  5. Remove chicken from the pot, shred the meat, and discard bones and skin. Return meat to the pot.
  6. Add egg noodles and cook for 6-8 minutes until al dente. Stir in fresh parsley and lemon juice before serving.