Ingredients:

  • 1.36 kg (3 lbs) Bone-in, skin-on chicken thighs
  • 15 ml (1 tbsp) Neutral oil (avocado or vegetable)
  • 10 g (2 tsp) Kosher salt
  • 5 g (1 tsp) Cracked black pepper
  • 1 large Yellow onion, finely diced (approx. 200g)
  • 2 medium Carrots, peeled and diced (approx. 150g)
  • 2 stalks Celery, diced (approx. 100g)
  • 3 cloves Garlic, minced
  • 1.42 L (6 cups) High-quality chicken bone broth
  • 5 g (1 tsp) Dried thyme
  • 2 g (1/2 tsp) Poultry seasoning
  • 450 g (16 oz) Frozen homemade style egg noodles

Instructions:

  1. Prep the poultry. Pat the 1.36 kg (3 lbs) chicken thighs bone dry with paper towels and season both sides generously with 10 g salt and 5 g pepper. Note: Dry skin sears; wet skin steams.
  2. Sizzle and sear. Heat 15 ml neutral oil in your Dutch oven over medium high heat. Place chicken skin side down and cook 6-8 minutes until the skin is deep golden and releases easily from the pan.
  3. Flip and finish. Turn the thighs over and sear the bottom for 3 minutes. Remove the chicken to a plate, but keep all that liquid gold (rendered fat) in the pot.
  4. Sauté the aromatics. Add the diced onion, carrots, and celery. Cook 5-7 minutes until the onions are translucent and the aroma is sweet and savory.
  5. Bloom the spices. Stir in the 3 cloves of minced garlic, 5 g thyme, and 2 g poultry seasoning. Cook for 1 minute until the scent of herbs fills your kitchen.
  6. Deglaze the pot. Pour in 1.42 L (6 cups) of chicken bone broth. Use your wooden spoon to scrape the bottom vigorously to release all the browned bits.
  7. Simmer the base. Return the chicken and any juices from the plate to the pot. Bring to a boil, then immediately drop the heat to low. Cover and simmer for 25-30 minutes until the meat is tender.
  8. Shred the chicken. Transfer the chicken to a board. Remove and discard the skin and bones. Shred the meat into large, rustic chunks and slide them back into the bubbling broth.
  9. Cook the noodles. Add the 450 g frozen egg noodles directly into the pot. Simmer uncovered for 12-15 minutes, stirring occasionally to prevent sticking, until the broth has transformed into a thick, glossy gravy.
  10. Rest and serve. Turn off the heat and let the pot sit for 5 minutes. The noodles will continue to soak up the liquid, making it even creamier before you ladle it into bowls. > Chef's Tip: If you want an even deeper color and flavor, let the onions and carrots brown slightly in the chicken fat before adding the garlic. This caramelization adds a hidden layer of complexity. Authentic Thai Drunken Noodles with Chicken in 30 Minutes — Master authentic Thai Drunken Noodles with our step-by-step guide. Includes a...Creamy Tomato Chicken Pasta for 4 Servings — Master Creamy Tomato Chicken Pasta using pantry staples and starchy water for...Seafood Pasta with Shrimp and Scallops | 30 Min — Master this Seafood Pasta recipe featuring shrimp and scallops tossed in a bu... $img_2$