Chicken noodle soup is my comfort food and has been since I was a kid and this homemade chicken noodle soup recipe is one of my favs! Even better, it can be pressure canned to save for later! This home canned chicken noodle soup recipe is so good, you’ll never go back to condensed store bought soup!
Home canned chicken noodle soup really is a treat when you have a busy night or you’re just plum tuckered out and don’t want to cook. Bring chicken stock made from bones to a simmer, add a few seasonings and pasta and you’ve got an amazing homemade chicken soup recipe that will put any canned soup from the store to shame.
To make this chicken soup cheaper, I use whole chickens instead of chicken thighs or breasts. I usually will buy a rotisserie in the Walmart cold deli section for $3.97. This gives me plenty of meat for my soup and the bones to make stock with all for one price.
You don’t have to make your own chicken broth though. You absolutely can use chicken broth from the store or even bouillon cubes added to water in a large pot to make your flavor base. At the end of the day, no one will know which you used.
Can homemade chicken noodle soup be canned?
Well, that is what this post is about. Yes, you absolutely can do home canned chicken noodle soup right in your kitchen. You just need to follow a few safety precautions. First, decide if you want to do pint jars or quart jars. I personally do pint because they’re closest to the size of a can of soup from the store.
To can pints, you will process them at 11 PSI for 75 minutes. For quarts, go 11 PSI for 90 minutes. Because these have meat in them, they must be processed for meat times.
Once you’ve decided, adjust the times for your altitude. You can find a simple canning altitude chart HERE. Then, process as normal!
How long does homemade canned chicken noodle soup last?
Technically, the manufacturer of canning jars won’t tell you homemade chicken noodle soup that has been canned won’t last past 18 months, but anyone who has canned before will tell you that home canned soups can last years if they are processed correctly.
So, there’s no real reason to worry about your soup expiring. Making sure you rotate your stock so you’re always eating the oldest when you can new will also help. +
Do I add pasta to home canned chicken noodle soup?
If you’re making this to home can, you will want to skip adding the pasta to your jars. Doing so could make the heat not penetrate correctly enough for canning it to be safe. The high pressure of a pressure canner also makes pasta turn to mush and no one wants mushy soup.
Home Canned Chicken Noodle Soup Recipe
Equipment
- Quart canning jars, with lids and rings
Ingredients
- 96 oz chicken broth
- 4 large carrots peeled and scrubbed
- 4 stalks celery chopped
- 2-3 Tbsp. minced garlic
- 1 large bay leaf
or 2 small ones - 2 16oz bags egg noodles
- ¼ tsp onion powder
- ¼ tsp ground thyme
- 1/4-1/2 tsp. black pepper
- ¼ tsp all-purpose seasoning
- ¼ tsp seasoned salt
- 2 springs fresh parsley 1/2 tsp dried parsley
- 3-5 chicken breast chopped or shredded
- 1-2 pinches rosemary optional
- ⅛ tsp celery seed
optional
Instructions
- Wrap each chicken breast in a large piece of foil, making sure that all ends are closed. Bake at 375° until no longer pink.
- Allow to cool then shred or chop. Set aside.
- Add chicken broth to large stockpot and begin heating on medium.
- Chop vegetables to a size of your preference and add to pot. Stir well.
- Add all seasoning to the pot and stir well.
- Bring pot to a rolling boil. Add chicken and stir well.
- Bring back to a rolling boil. Add egg noodles all at once. Stir well.
- Cook for 6-8 minutes at a rolling boil or until pasta is cooked. Stir often.
- Remove bay leaf.
- Serve hot.