🍜 Pressure Canning Chicken Noodle Soup
A Complete Guide to Year-Round Comfort in a Jar
📌 In This Article
🍜 The Soup Canning Story
"Canning is a wonderful preservation method that allows you to enjoy the flavors and comforts of homemade dishes long after their preparation." 🍜✨
While strawberry jam may be a popular choice for canning, the possibilities extend far beyond sweet spreads. In this article, we will delve into the world of canning savory delights by sharing a step-by-step guide on how to can homemade chicken noodle soup. Prepare to savor the heartwarming goodness of this classic comfort food throughout the year.
💬 Beyond jam: "Venturing beyond the realm of jams and into the world of canned soups opens up a whole new world of convenience and flavor."
⚠️ Important Safety Information
⚠️ Read This Before You Start
Chicken noodle soup MUST be pressure canned. The recipe below uses a pressure canner for safety and to prevent botulism. Water bath canning is NOT safe for soups containing meat.
Key Safety Rules:
- Use a pressure canner – never water bath for meat-based soups
- Don't over-thicken: Noodles will absorb liquid during processing
- Leave 1 inch headspace – critical for proper sealing
- Process for full time – 75 min (pints) or 90 min (quarts)
- Adjust pressure for altitude – see chart below
Always inspect jars before consuming – bulging lids, off odors, or discoloration mean discard immediately.
📦 Ingredients – Makes 4-6 Quarts
Classic Chicken Noodle Soup
- 🍗 4 cups cooked chicken – shredded or cubed
- 🥫 6 cups chicken broth – low-sodium recommended
- 🥕 2 cups diced carrots
- 🥬 2 cups diced celery
- 🧅 1 cup diced onions
- 🧄 2 cloves garlic – minced
- 🌿 1 tablespoon fresh thyme – or 1 teaspoon dried
- 🌿 1 bay leaf
- 🍝 2 cups uncooked egg noodles
- 🧂 Salt and pepper – to taste
💡 Pro tip: "Using homemade chicken stock elevates the flavor of this soup significantly."
📝 Step-by-Step Instructions
Step 1 – Prepare the Jars
- Wash jars, lids, and rings in hot, soapy water. Rinse thoroughly.
- Place jars in a large pot of boiling water and sterilize for 10 minutes. Keep hot until ready to fill.
Step 2 – Prepare the Soup
- In a large pot, combine chicken, broth, carrots, celery, onions, garlic, thyme, and bay leaf.
- Bring to a boil over medium-high heat. Reduce heat and simmer for 20 minutes until vegetables are tender.
💡 My Secret Addition
I add a parmesan rind to the simmering soup. It adds an incredible depth of umami flavor that elevates this soup to restaurant quality. Remove it before jarring.
Step 3 – Add the Noodles
- Add uncooked egg noodles to the simmering soup. Cook for 6-8 minutes until al dente.
- Do not overcook – they will continue to cook during processing.
- Remove the bay leaf and parmesan rind.
⚠️ Important: "Be careful not to overcook the noodles as they will continue to cook in the canning process."
Step 4 – Season and Fill
- Season with salt and pepper to taste.
- Ladle hot soup into hot jars, leaving 1 inch headspace.
- Wipe rims clean with a damp cloth.
Step 5 – Seal and Process
- Apply lids and tighten to fingertip-tight.
- Place jars in pressure canner with 2-3 inches of hot water.
- Process at 10-11 psi:
- Pints: 75 minutes
- Quarts: 90 minutes
- Let pressure drop naturally.
- Cool 12-24 hours. Check seals.
💡 Pro tip: "The noodles will absorb liquid during processing – your soup may look brothy now, but it will be perfect when you open it."
💡 Professional Tips for Canned Chicken Noodle Soup
- 🍗 Use dark meat chicken: It stays more tender during the canning process than white meat.
- 🍝 Noodle tip: For best results, use a sturdy noodle that won't fall apart during processing.
- 🧂 Undersalt slightly: The flavor will concentrate during canning – you can always add more at serving.
- 🌿 Add fresh herbs at serving: Fresh parsley or dill added when reheating brightens the flavor.
- 🥫 Make extra broth: The noodles absorb liquid, so you may want to add extra broth to each jar.
- 🍽️ Serve it up: Heat gently on the stove and serve with crusty bread or crackers.
❓ Frequently Asked Questions
❓ Can I water bath can chicken noodle soup?
No – chicken noodle soup contains meat and is low-acid. It MUST be pressure canned for safety.
❓ Why do the noodles get mushy?
Overcooking before canning is the main cause. Cook noodles al dente – they'll finish cooking during processing.
❓ Can I use gluten-free noodles?
Yes – but gluten-free noodles can be more fragile. Choose a sturdy variety.
❓ How long does canned soup last?
Properly sealed jars last up to 18 months in a cool, dark pantry.
❓ Can I use leftover chicken?
Yes – leftover rotisserie or roasted chicken works great.
❓ What if my jars don't seal?
Refrigerate unsealed jars and use within 3-4 days.
❓ Can I add other vegetables?
Yes – peas, corn, or green beans are great additions.
❓ Why is my soup cloudy?
Cloudiness is normal and comes from the starches released during processing.
❓ Can I double this recipe?
Yes – just make sure your canner can handle the volume. Process in batches.
❓ What are signs of spoilage?
Bulging lids, off odors, cloudy liquid, or discoloration – discard immediately.
📄 Printable Recipe Card
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║ PRESSURE CANNING CHICKEN NOODLE SOUP ║
║ Year-Round Comfort in a Jar – A Complete Guide ║
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YIELD: 4-6 quarts | PROCESS: 75-90 min
INGREDIENTS:
- 4 cups cooked chicken (shredded)
- 6 cups chicken broth
- 2 cups diced carrots
- 2 cups diced celery
- 1 cup diced onions
- 2 cloves garlic, minced
- 1 Tbsp fresh thyme (or 1 tsp dried)
- 1 bay leaf
- 2 cups uncooked egg noodles
- Salt and pepper to taste
- Optional: parmesan rind (removed before jarring)
INSTRUCTIONS:
1. Sterilize jars and lids. Keep hot.
2. In a large pot, combine chicken, broth, vegetables, garlic, thyme, and bay leaf.
3. Bring to boil, then simmer 20 minutes until vegetables are tender.
4. Add noodles and cook al dente (6-8 minutes). Do not overcook.
5. Remove bay leaf. Season to taste.
6. Ladle hot soup into hot jars, leaving 1" headspace.
7. Wipe rims, apply lids (fingertip-tight).
8. Pressure can: pints 75 min, quarts 90 min at 10-11 psi.
9. Let pressure drop naturally.
10. Cool 12-24 hours. Check seals.
STORAGE: 18 months (cool, dark place).
"Canning homemade chicken noodle soup opens up a world of convenience and comfort." 🍜✨
© CanningRebels — Pressure Canning Chicken Noodle Soup | Year-Round Comfort in a Jar
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