Sunday Supper’s Chicken Noodle Soup


Chicken Noodle SoupThis soup is truly a bowl full of comfort. Honestly this is so easy that you’ll never open those cans of soup in your pantry! The chicken is baked on the bone with the skin which gives the chicken and soup so much flavor.Chicken Noodle SoupEspecially nice on days that you don’t want a heavy meal. When my family wants something warm, light, and easy to make; I make this homemade chicken soup and bread. And include a warm loaf of Debbie’s Challah! It’s a perfect lunch or supper for any day.  Enjoy!

Easy Chicken Noodle Soup

Recipe adapted from Ina Garten.

Course Soup
Servings 6 servings
Author Kyle


  • 1 whole chicken breast 2 split, bone-in, skin-on
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 quarts chicken stock
  • 1 cup medium-diced celery about 2 stalks
  • 1 cup medium-diced carrots about 3 carrots
  • 2 cups wide egg noodles
  • 1/4 cup chopped fresh parsley


  1. Preheat the oven to 350°F.
  2. Rub the chicken with olive oil and sprinkle with salt and pepper. Place it on a baking sheet. (I use parchment paper on the baking sheet.)

  3. Roast for 35 to 45 minutes, until cooked through.
  4. When the chicken is cooled, remove the skin and discard. Using your fingers or a fork, remove the chicken from the bone and shred.

  5. Over medium-high heat, bring the stock to a simmer in a large pot and add the celery, carrots, and noodles.

  6. Simmer for about 10 minutes until the noodles are done.

  7. Add the shredded chicken and parsley and heat through.
  8. Season with any spices you like and serve.




  1. Claudia Kerns | 17th Jan 16

    Looks good and easy!! Thanks Kyle!

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