Slow-Baked Chicken Noodle Soup

American · Summer · 180 min · Serves 6 · By The Lesapor Kitchen

This chicken noodle soup is perfect for a slow weekend, with rich flavors developed from a long, gentle bake. It's a hearty, comforting meal perfect for a summer evening.

Ingredients

• 4 tablespoons olive oil
• 1 whole chicken, about 3 1/2 pounds, cut into pieces
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 large onions, chopped
• 4 cloves garlic, minced
• 4 carrots, sliced
• 4 celery stalks, sliced
• 8 cups chicken stock
• 2 bay leaves
• 2 cups egg noodles
• 2 tablespoons chopped fresh parsley

Method

1. Preheat your oven to 325°F (165°C).
2. In a large ovenproof pot, heat olive oil over medium heat. Season chicken pieces with salt and pepper, then brown them in batches, about 4, 5 minutes per side. Remove and set aside.
3. In the same pot, add chopped onions and garlic. Sauté until onions are translucent, about 5 minutes.
4. Add carrots and celery, and cook for another 5 minutes until slightly softened.
5. Return the chicken to the pot, pour in chicken stock, add bay leaves, and bring to a gentle simmer.
6. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Bake for 2 hours.
7. Remove the pot from the oven, discard bay leaves, and place it back on the stovetop. Bring the soup to a simmer over medium heat.
8. Add egg noodles and cook until tender, about 10 minutes.
9. Stir in fresh parsley before serving. Enjoy hot.