Description
A simple recipe for canning chicken noodle soup for long-term storage.
Ingredients
Scale
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon lemon juice
Instructions
- Prepare jars and lids for canning.
- In a large pot, combine chicken broth, chicken, carrots, celery, onion, garlic, thyme, salt, and pepper.
- Bring to a boil and simmer for 10 minutes.
- Add egg noodles and cook until al dente.
- Stir in lemon juice.
- Fill jars with soup, leaving 1-inch headspace.
- Wipe rims and seal jars with lids.
- Process in a pressure canner for 75 minutes.
Notes
- Adjust seasoning to taste.
- Ensure noodles are not overcooked before canning.
- Store canned soup in a cool, dark place.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg
Keywords: canning chicken noodle soup