Ingredients:

  • 4 tbsp Unsalted Butter
  • 1 cup Yellow Onion, finely diced
  • 1 cup Carrots, peeled and sliced into rounds
  • 1 cup Celery, diced
  • 3 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 1 tsp Poultry Seasoning
  • 1.5 lbs Boneless Skinless Chicken Thighs
  • 6 cups Low-Sodium Chicken Bone Broth
  • 1 tbsp Better Than Bouillon Roasted Chicken Base
  • 1 tsp Cracked Black Pepper
  • 24 oz Frozen Thick Egg Noodles
  • 0.5 cup Heavy Cream
  • 0.25 cup Fresh Parsley, chopped
  • Salt to taste

Instructions:

  1. Melt the butter in a large Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté until the onions are translucent and the carrots begin to soften, about 6–8 minutes.
  2. Stir in the minced garlic, dried thyme, and poultry seasoning. Cook for 60 seconds until fragrant.
  3. Add the whole chicken thighs to the pot. Pour in the bone broth and the roasted chicken base. Season with cracked black pepper.
  4. Bring the liquid to a simmer, then reduce heat to low. Cover and cook for 20 minutes or until the chicken thighs are tender and reach an internal temperature of 165°F.
  5. Remove the chicken from the pot and shred into bite-sized pieces using two forks. Return the shredded chicken to the simmering broth.
  6. Add the frozen thick egg noodles directly to the pot. Increase heat slightly to maintain a gentle boil. Cook for 20-25 minutes, stirring occasionally to prevent the noodles from sticking to the bottom, until the noodles are tender and the broth has thickened into a gravy-like consistency.
  7. Stir in the heavy cream and fresh parsley. Taste and add salt as needed. Let the dish rest for 5 minutes before serving to allow the sauce to fully set.