Home Canned Chicken Noodle Soup
Capture the comforting essence of homemade soup with this delightful recipe for Home Canned Chicken Noodle Soup. Packed with tender chunks of chicken breast, wholesome veggies like carrots, celery, and onion, and a flavorful medley of garlic, thyme, and bay leaf, this soup brings warmth and nourishment to every spoonful. Designed for canning, it’s the perfect make-ahead meal, with perfectly cooked egg noodles and savory broth sealed in jars for convenient, ready-to-heat servings. Whether you’re meal prepping or stocking up for colder months, this recipe ensures you’ll always have a taste of homemade comfort on hand. Plus, the pressure-canning method preserves both freshness and flavor, making it a pantry staple your family will love.
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Recipe Information
Ingredients
- 2 pounds Chicken breast (boneless, skinless)
- 4 medium Carrots
- 4 Celery stalks
- 1 large Yellow onion
- 2 cloves Minced garlic
- 12 cups Chicken broth
- 4 cups Egg noodles (dry)
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Dried thyme
- 1 Bay leaf
- as needed Water (for canning jars)
Instructions
Cut the chicken breast into small, bite-sized pieces.
Peel and dice the carrots into small pieces. Slice the celery and chop the onion finely.
In a large stockpot, add the chicken broth, diced chicken, carrots, celery, onion, and minced garlic.
Season the pot with salt, ground black pepper, dried thyme, and add the bay leaf. Stir well to combine.
Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for 45 minutes.
In a separate pot, cook the egg noodles according to package instructions until al dente. Drain, then rinse with cool water to stop the cooking process.
Remove the bay leaf from the soup pot, then skim off any excess fat or foam from the surface.
Prepare clean, sterilized canning jars (quart size recommended). Divide the cooked egg noodles evenly among the jars, filling them about halfway.
Ladle the hot soup (broth, chicken, and vegetables) over the noodles in each jar, leaving about 1-inch headspace at the top of each one.
Use a clean knife or bubble remover tool to remove any air bubbles from the jars. Wipe the rims clean with a damp cloth.
Place sterilized lids on the jars, followed by the rings, tightening them until just snug (not overly tight).
Process the jars in a pressure canner according to manufacturer instructions, using the recommended time and pressure based on your altitude.
Allow the jars to cool completely. Check seals to ensure they are secure before storing in a cool, dark place.
To serve, open a jar, heat the contents in a pot, and enjoy your homemade, ready-to-eat chicken noodle soup!
Nutrition Facts
Calories |
3632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1130 mg | 376% | |
| Sodium | 12706 mg | 552% | |
| Total Carbohydrate | 383.0 g | 139% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 37.6 g | ||
| Protein | 389.6 g | 779% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 631 mg | 49% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 7162 mg | 152% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
