Canning Homemade Chicken Noodle Soup Recipe

Byadmin

This post is all about canning the best homemade chicken noodle soup recipe.

When the weather gets chilly, there’s nothing more comforting than a bowl of homemade chicken noodle soup.

What if you could capture that cozy, soul-warming goodness in a jar and store it on your pantry shelf for months?

Canning your own chicken noodle soup lets you enjoy a hearty, homemade meal whenever you need it, without relying on store-bought alternatives.

This easy-to-follow recipe will guide you through the process step by step.

Why You’ll Love This Chicken Noodle Soup Recipe

  • Convenient: Perfect for quick weeknight dinners or when you’re feeling under the weather.
  • Healthy: Made with fresh ingredients and free from preservatives.
  • Budget-Friendly: Save money by using homegrown or sale-bought ingredients.

Ingredients

For the Broth

  • 1 whole chicken (or equivalent in chicken pieces)
  • 12 cups water
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 1 onion, quartered
  • 3 garlic cloves
  • 2 bay leaves
  • 1 teaspoon salt (optional)
  • 1 teaspoon black pepper

For the Soup

  • 4 large carrots, diced
  • 3 celery stalks, diced
  • 1 onion, finely chopped
  • 2 cups cooked chicken, shredded
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley

Important Note: Do not add noodles or thickening agents (like flour or cornstarch) to your canned soup. They do not can safely. Add these when you’re ready to serve.

Equipment Needed

  • Pressure canner
  • Quart or pint-sized canning jars
  • Jar lifter
  • Ladle
  • Funnel

Instructions

Step 1: Make the Broth

  1. Place the chicken, water, carrots, celery, onion, garlic, bay leaves, salt, and pepper in a large stockpot.
  2. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the chicken is fully cooked and tender.
  3. Remove the chicken, discard the bones and skin, and shred the meat. Strain the broth through a fine mesh strainer and set aside.

Step 2: Prepare the Soup Base

  1. In a large pot, combine the strained broth, diced carrots, celery, onion, shredded chicken, thyme, and parsley.
  2. Bring to a simmer and cook for 10-15 minutes, just until the vegetables begin to soften.

Step 3: Fill the Jars

  1. Sterilize your jars and lids in hot water.
  2. Using a funnel, ladle the soup into jars, leaving 1-inch headspace. Ensure that all ingredients are submerged in the broth.
  3. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
  4. Place the lids and rings on the jars, tightening them just until fingertip tight.

Step 4: Process in the Pressure Canner

  1. Add 2-3 inches of water to your pressure canner and place the jars inside.
  2. Secure the lid and bring the canner to the correct pressure for your altitude:
    • 10 PSI for altitudes 0-1,000 feet
    • 15 PSI for altitudes above 1,000 feet
  3. Process pints for 75 minutes and quarts for 90 minutes.
  4. Allow the canner to depressurize naturally before opening.

Step 5: Cool and Store

  1. Remove jars carefully using a jar lifter and place them on a towel.
  2. Let them cool undisturbed for 12-24 hours.
  3. Check the seals. If sealed properly, the lids should not flex when pressed.
  4. Store in a cool, dark place for up to one year.

How to Serve Your Homemade Chicken Noodle Soup Recipe

When you’re ready to enjoy your soup, heat it on the stove, add freshly cooked noodles, and season to taste.

Pair with crusty bread or crackers for a satisfying meal!

FAQ

Q: Can I add noodles to the jars before canning?
No, noodles become mushy and unsafe to can. Add them freshly cooked when you heat the soup for serving.

Q: How long does canned chicken noodle soup last?
Properly canned soup can last up to a year when stored in a cool, dark place.

Q: Can I use boneless chicken instead of a whole chicken?
Yes, but using a whole chicken provides a richer broth and is often more economical.

Q: What’s the best way to ensure my jars seal properly?
Make sure to leave the correct headspace, wipe jar rims clean, and don’t over-tighten the lids before processing.

Q: Can I water bath can this soup?
No, chicken and low-acid vegetables require pressure canning to be safe.

Canning homemade chicken noodle soup is a game-changer for busy weeknights or cozy evenings.

Try it out and let me know how much you love having this wholesome comfort food ready to go at any time!

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