Description
A comforting and hearty chicken noodle soup perfect for canning and preserving.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 2 cups egg noodles
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 small onion, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
Instructions
- Cook the chicken and shred it into pieces.
- In a large pot, combine chicken broth, carrots, celery, onion, salt, pepper, thyme, and bay leaf.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Add the shredded chicken and egg noodles, cooking until noodles are tender (about 8 minutes).
- Remove the bay leaf and discard.
- Ladle the hot soup into sterilized canning jars, leaving 1-inch headspace.
- Process jars in a pressure canner for 75 minutes at 10 psi (adjust for altitude if needed).
- Remove jars and let them cool before checking seals.
Notes
- Use fresh ingredients for best results.
- Adjust seasoning to taste before canning.
- Check jar seals before storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Pressure Canning
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg
Keywords: canning, chicken noodle soup, homemade, preserved soup