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With fall here, a warm bowl of soup is a perfect way to end the day.

Chicken Noodle Soup

Makes: 4 servings

Time: 20 minutes prep. 20 minutes to cook


  • 1 tsp. extra-virgin olive oil
  • 1 c. diced onion
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 2 tsp. fresh thyme
  • 1 lb. boneless skinless chicken breast, cut into 1/2" pieces
  • Kosher salt
  • Freshly ground black pepper
  • 32 oz. low-sodium chicken stock
  • 1 lb. egg noodles
  • 1/4 c. freshly chopped parsley


  1. In a large pot over medium heat, heat oil.
  2. Add onions, celery, and carrots and cook until softened.
  3. Add garlic and thyme and cook until fragrant.
  4. Move vegetables to one side of the pot and add chicken.
  5. Season with salt and pepper and cook until no pink remains.
  6. Add stock and 1/2 cup of water and bring to a boil.
  7. Add noodles and cook according to noodle package instructions. Season to taste with salt and pepper. Add parsley and serve immediately.
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