Homestyle Pressure-Canned Chicken Noodle Soup
This Homestyle Pressure-Canned Chicken Noodle Soup is a hearty, comforting dish perfect for chilly days. Packed with tender chicken, vibrant vegetables, and the rich flavors of herbs, this recipe allows you to preserve your delicious soup for later enjoyment. Canned in pints for convenience, this soup can be enjoyed at a moment's notice. Just add water and your favorite noodles for a wholesome meal that brings warmth to your family, ready to savor at any time!
N/A
Servings
440
Calories
9
Ingredients
Ingredients
Ready to cook chicken, cut up
3.5 lbs (Cut into pieces)
Dried thyme, crushed
1/2 teaspoon (Crushed)
Dried oregano, crushed
1/4 teaspoon (Crushed)
Diced celery
1 cup (Diced)
Chopped onion
1/2 cup (Chopped)
Chopped carrot
1/2 cup (Chopped)
Salt
1 tablespoon (To taste)
Pepper
1/4 teaspoon (To taste)
Cooked noodles
1/2 cup (Cooked and ready to add)
Instructions
1
In a large pot, cover the cut-up chicken with 3 quarts of water. Add the crushed thyme and oregano to the pot.
2
Bring the mixture to a boil, then reduce the heat and let it simmer, covered, for 1 hour.
3
After simmering, carefully remove the chicken from the broth and allow it to cool. Once cool enough to handle, remove the meat from the bones and dice it into bite-sized pieces.
4
Strain the broth to remove any impurities and skim off the fat, returning the clear broth to the kettle.
5
Add the diced chicken, celery, onion, carrots, 1 tablespoon of salt, and 1/4 teaspoon of pepper to the broth in the kettle.
6
Bring the mixture back to a boil, then reduce the heat to low. Cook covered for 10 minutes, stirring occasionally to combine the flavors.
7
While the soup is hot, carefully ladle it into sterilized jars, leaving 1 inch of headspace at the top.
8
Seal the jars with lids and process them in a pressure cooker at 10 pounds of pressure for 75 minutes for pints or 90 minutes for quarts.
9
To serve, for each pint of soup, add 1 cup of water to the contents and boil uncovered for at least 10 minutes.
10
Finally, mix in 1/2 cup of cooked noodles right before serving for a complete meal.
Nutrition Information
15g
Fat
50g
Carbs
35g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is Homestyle Pressure-Canned Chicken Noodle Soup.
How much chicken is required?
You need 3.5 lbs of ready-to-cook chicken, cut into pieces.
What herbs are used for seasoning?
The recipe uses 1/2 teaspoon of crushed dried thyme and 1/4 teaspoon of crushed dried oregano.
How much water should be added to the pot initially?
Cover the chicken with 3 quarts of water.
How long should the chicken simmer?
Simmer the chicken covered for 1 hour.
What should be done after the chicken is simmered?
Remove the chicken from the broth, allow it to cool, then remove meat from the bones and dice it.
Is the broth strained?
Yes, strain the broth to remove impurities and skim off the fat.
How much celery is needed?
The recipe calls for 1 cup of diced celery.
How much onion is used?
You will need 1/2 cup of chopped onion.
How many carrots are required?
The recipe uses 1/2 cup of chopped carrot.
How much salt should I add?
Add 1 tablespoon of salt to the broth.
How much pepper is included?
The recipe uses 1/4 teaspoon of pepper.
How long do the vegetables cook in the broth before canning?
Cook the mixture covered for 10 minutes on low heat.
What is the required headspace for the jars?
Leave 1 inch of headspace at the top of the jars.
At what pressure should the soup be processed?
Process at 10 pounds of pressure.
How long do you process pint jars?
Process pint jars for 75 minutes.
How long do you process quart jars?
Process quart jars for 90 minutes.
Are the noodles canned with the soup?
No, noodles are not canned; they are added right before serving.
How do you prepare the soup for serving?
Add 1 cup of water to each pint of soup and boil uncovered for at least 10 minutes.
When do you add the noodles?
Mix in 1/2 cup of cooked noodles right before serving.
How many calories are in a serving?
There are 440 calories per serving.
What is the fat content?
The soup contains 15g of fat.
How many grams of protein are in this soup?
There are 35g of protein per serving.
How many carbohydrates are in a serving?
There are 50g of carbohydrates per serving.
Is this recipe suitable for water bath canning?
No, because it contains meat and vegetables, it must be pressure canned.
Should the jars be sterilized?
Yes, ladle the hot soup into sterilized jars.
What type of pressure cooker is needed?
A pressure canner capable of maintaining 10 pounds of pressure is required.
Can I add extra salt?
The recipe specifies 1 tablespoon, but notes it is to taste.
What is the preparation for the celery?
The celery should be diced.
What categories does this recipe fall into?
It is categorized as a canning recipe, comfort food, and homemade soup.