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.
How to Pressure Can Chicken Noodle Soup:If you are canning this soup recipe, stop after adding the chicken. Remove the bay leaf at this point.Ladle the soup base into canning jars leaving 1" head space. Next, use a bubble tool to remove air bubbles. Wipe the jar rims then add a lid and ring. Tighten rings to finger tight.Process the broth/vegetable/chicken mixture in a pressure canner at 15# PSI for 75 minutes if you’re doing pints and 90 minutes for quarts.Allow your jars to sit undisturbed for at least 12 hours and be sure to listen for the lids to ping. If one did not seal, refrigerate and eat immediately.
Chicken Noodle Soup Recipe + How to Can Chicken Noodle Soup https://sixdollarfamily.com/chicken-noodle-soup-recipe March 16, 2020