Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 2 tbsp unsalted butter
  • 1 large yellow onion, diced
  • 3 carrots, peeled and sliced into rounds
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken stock
  • 1 lb thick frozen egg noodles
  • 1 tsp dried thyme
  • 1 tsp poultry seasoning
  • 1 dried bay leaf
  • 1 tbsp apple cider vinegar
  • 1 tsp fine sea salt
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Place chicken thighs skin side down in melted butter over medium high heat. Cook 8 minutes until the skin is golden and releases easily from the pan. Flip and cook for 2 minutes. Remove chicken to a plate.
  2. Add the diced onion, sliced carrots, and celery to the pot. Cook until the onions are translucent.
  3. Stir in the minced garlic and 1 tbsp apple cider vinegar, scraping the bottom.
  4. Return chicken to the pot and add chicken stock, thyme, poultry seasoning, and the bay leaf.
  5. Cover and simmer 25 minutes until the chicken is tender and pulling away from the bone.
  6. Transfer thighs to a plate, discard skin and bones, then shred the meat into bite-sized pieces.
  7. Bring the liquid to a rolling boil and add the 1 lb frozen egg noodles.
  8. Cook noodles for 15 minutes until they are plump and the broth has thickened.
  9. Stir the shredded chicken back in and add 0.5 tsp freshly cracked black pepper.