🍗 Chicken Noodle Soup in a Jar
Pressure Canned Comfort Food – A Classic Meal in a Jar
📌 In This Article
🍗 The Story
"The ultimate comfort food – chicken noodle soup is what you give someone when they need a hug in a bowl." 🍗✨
Chicken noodle soup has been a staple of comfort food for generations. It's what we make when someone is sick, when we need warmth, or when we want to show someone we care. This pressure canned version lets you have that comfort ready on the shelf at any time.
💬 Why this recipe works: "Soup is easy to eat and digest. If you're feeling nauseous or have a sore mouth, smooth soups can be soothing and gentle on your stomach."
⚠️ Important Safety Information
⚠️ Read This Before You Start
Chicken noodle soup MUST be pressure canned. It contains meat and low-acid vegetables, which require a pressure canner to reach 240°F and safely eliminate botulism spores. Never use a water bath canner for soup.
Key Safety Rules:
- Use a pressure canner – never water bath
- Leave 1 inch headspace – critical for proper sealing
- Do not add thickeners – no flour, cornstarch, pasta, rice, or dairy before canning
- Fill jars halfway with solids – the rest should be broth for even heat penetration
- Process for full time – 75 minutes for pints
- Adjust pressure for altitude – see chart below
Always inspect jars before consuming – bulging lids, off odors, or discoloration mean discard immediately.
📈 Altitude Adjustments for Pressure Canning
Dial-Gauge Canner:
- 0-2,000 ft = 11 psi
- 2,001-4,000 ft = 12 psi
- 4,001-6,000 ft = 13 psi
- 6,001-8,000 ft = 14 psi
Weighted-Gauge Canner: 0-1,000 ft = 10 psi; Above 1,000 ft = 15 psi
📦 Ingredients – For 7-8 Pints
Classic Chicken Noodle Soup
- 🍗 3 cups cooked chicken – shredded or diced
- 🥕 2 cups diced carrots
- 🥬 2 cups diced celery
- 🧅 1 cup diced onion
- 🧄 2 cloves garlic – minced
- 🌿 1 tablespoon fresh thyme – or 1 teaspoon dried
- 🌿 1 bay leaf
- 🥫 6 cups chicken broth – low-sodium recommended
- 🍝 1½ cups uncooked egg noodles – OPTIONAL – add when reheating, NOT before canning
- 🧂 Salt and pepper – to taste
💡 Pro tip: "Do NOT add noodles before canning. They will become mushy and absorb too much liquid. Add fresh noodles when reheating."
📝 Step-by-Step Instructions
Step 1 – Prepare the Soup
- In a large pot, combine chicken, carrots, celery, onion, garlic, thyme, bay leaf, and chicken broth.
- Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
- Remove bay leaf. Season with salt and pepper.
💡 Pro Tip
"Do NOT add noodles before canning. They will become mushy and absorb too much liquid. Add fresh noodles when reheating."
Step 2 – Prepare Jars
- Wash jars, lids, and bands in hot, soapy water.
- Keep jars hot until ready to fill – place in the pressure canner with a few inches of water on low heat.
- Wash lids in warm soapy water – do not boil lids.
Step 3 – Fill the Jars
- Use a slotted spoon to scoop solids into jars, filling each jar about halfway with solids.
- Ladle hot broth over the solids, leaving 1 inch headspace.
- Remove air bubbles with a non-metallic utensil.
- Wipe rims with a clean, damp cloth or vinegar.
- Apply lids and tighten to fingertip-tight.
⚠️ Important: "Each jar should only be half filled with solids – the rest is broth. This allows for even heat penetration."
Step 4 – Pressure Can
- Place jars in the pressure canner with 2-3 inches of hot water.
- Lock the lid and turn heat to high.
- Let steam vent for 10 minutes before closing the vent.
- Bring to pressure:
- Weighted gauge: 10 psi (0-1,000 ft), 15 psi (above)
- Dial gauge: 11 psi (0-2,000 ft), adjust for altitude
- Process pints for 75 minutes.
- Turn off heat and let pressure drop naturally – do not rush.
Step 5 – Cool and Check Seals
- Remove jars and place on a towel-lined counter.
- Cool for 12-24 hours.
- Check seals – lids should be concave and not flex when pressed.
- Remove rings, label with date, and store in a cool, dark place.
Step 6 – To Serve
- Open jar, pour into a pot, and add cooked egg noodles.
- Heat gently and serve.
💡 Pro tip: "For someone with a sensitive stomach, serve the soup without noodles and blend it until smooth for a more liquid consistency."
💡 Pro Tips
- 🍗 Use dark meat chicken: It stays more tender during the canning process.
- 🥫 Homemade broth is best: Homemade chicken broth adds incredible depth of flavor.
- 🍝 Noodles on the side: Add fresh noodles when reheating for the best texture.
- 🌿 Don't over-season: Flavors concentrate during canning – season lightly and adjust at serving.
- 🎁 Perfect for gifting: These jars make beautiful, thoughtful gifts for anyone who needs comfort.
❓ Frequently Asked Questions
❓ Can I add noodles before canning?
No – noodles become mushy and can affect heat penetration. Add fresh noodles when reheating.
❓ Can I use a water bath canner?
No – chicken noodle soup contains meat and must be pressure canned for safety.
❓ How long does canned soup last?
Properly sealed jars last up to 18 months in a cool, dark pantry.
❓ Can I use turkey instead of chicken?
Yes – turkey works beautifully.
❓ What if my jars don't seal?
Refrigerate unsealed jars and use within 3-4 days.
❓ Why is there liquid loss in my jars?
This can happen if pressure drops too quickly – let it come down naturally.
❓ What are signs of spoilage?
Bulging lids, off odors, cloudy liquid, or discoloration – discard immediately.
❓ Can I add rice instead of noodles?
Rice can be added when reheating – do not add before canning.
❓ How do I reheat the soup?
Pour into a pot and heat gently, or microwave in a bowl.
❓ Can I freeze this soup instead?
Yes – freeze in individual portions for up to 3 months.
📄 Printable Recipe Card
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║ CHICKEN NOODLE SOUP IN A JAR ║
║ Pressure Canned Comfort Food – A Classic Meal in a Jar ║
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YIELD: 7-8 pints | PROCESS: 75 minutes
INGREDIENTS:
- 3 cups cooked chicken (shredded or diced)
- 2 cups diced carrots
- 2 cups diced celery
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 Tbsp fresh thyme (or 1 tsp dried)
- 1 bay leaf
- 6 cups chicken broth
- Salt and pepper to taste
- (Noodles added when reheating)
INSTRUCTIONS:
1. Combine all ingredients in a large pot. Simmer 20 minutes.
2. Remove bay leaf. Season to taste.
3. Prepare jars and keep hot.
4. Fill jars halfway with solids. Add hot broth to 1" headspace.
5. Remove bubbles, wipe rims, apply lids (fingertip-tight).
6. Pressure can at 10-11 psi for 75 minutes (pints).
7. Let pressure drop naturally.
8. Cool 12-24 hours. Check seals.
STORAGE: 18 months (cool, dark place).
"The ultimate comfort food – chicken noodle soup is what you give someone when they need a hug in a bowl." 🍗✨
© CanningRebels — Chicken Noodle Soup in a Jar | A Classic Comfort Food
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