Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 10 cups filtered water
  • 3 large carrots, cut into thick coins
  • 3 stalks celery, crescent slices
  • 1 large yellow onion, diced
  • 1 tbsp olive oil
  • 4 sprigs fresh thyme
  • 2 dried bay leaves
  • 0.5 cup fresh Italian flat-leaf parsley, finely chopped
  • 2 tbsp fresh dill
  • 2 tsp sea salt
  • 1 tsp freshly cracked black pepper
  • 8 oz extra-wide egg noodles
  • 1 tsp fresh lemon juice

Instructions:

  1. Pat the chicken thighs dry with paper towels. Heat olive oil in a 6-quart Dutch oven over medium-high heat. Sear chicken skin-side down for 6-8 minutes until mahogany-colored. Remove chicken and set aside; drain all but 1 tablespoon of fat.
  2. Add the onions, carrots, and celery to the pot. Sauté in the remaining chicken fat for 5 minutes until onions are translucent. Scrape the fond from the bottom of the pot with a wooden spoon.
  3. Return the chicken to the pot. Add 10 cups of cold filtered water, fresh thyme sprigs, and bay leaves.
  4. Bring to a gentle simmer (do not boil) and cook for approximately 1 hours 15 mins until chicken is tender and collagen has been extracted into the stock.
  5. Remove chicken to shred meat and discard bones/skin. Add egg noodles to the simmering broth and cook according to package directions (usually 7-9 minutes).
  6. Stir the shredded chicken back into the pot. Finish by stirring in the fresh parsley, dill, sea salt, black pepper, and lemon juice.