Ingredients:

  • 2 lbs bone-in, skinless chicken thighs
  • 10 cups filtered cold water
  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 3 large carrots, sliced into rounds
  • 3 stalks celery, sliced
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp black peppercorns, whole
  • 8 oz wide egg noodles
  • 2 cups fresh spinach, chopped
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp sea salt

Instructions:

  1. Place the chicken thighs, cold water, bay leaves, and peppercorns in a Dutch oven. Bring to a gentle simmer over medium heat, then reduce heat to low. Skim any grey foam from the surface for a clear broth. Simmer for 45 minutes.
  2. Remove the chicken and set aside to cool. Strain the broth through a fine-mesh strainer into a bowl, reserving the liquid.
  3. In the same pot, heat olive oil over medium heat. Sauté onion, carrots, and celery until onions are translucent and carrots are fragrant (about 6–8 minutes). Stir in minced garlic and thyme for 60 seconds.
  4. Pour the reserved broth back into the pot with the vegetables. Bring to a boil, then reduce to a simmer for 15 minutes.
  5. Shred the cooled chicken thighs, discarding the bones, and return the meat to the pot.
  6. Add the egg noodles and cook according to package directions. In the final 2 minutes, fold in the spinach and parsley. Turn off the heat and stir in the lemon juice.