{Noodle-less} Chicken Noodle Soup Canning Recipe

This recipe was actually created as a bi-product of making my own homemade chicken stock. After my stock is done I’m left with some very flavorful chicken to shred up and enjoy. I make chicken salad for later that day, but I try to use it all at once. This is a great way to save that chicken for later and have some fantastic soup on hand for later. Quick meals without heating up the house- SOLD!

Ingredients: 

• Freshly prepared shredded chicken
• 3 Carrots, sliced
• 2 Parsnips sliced
• 4 stalks of Celery sliced
• Homemade Chicken Stock
• Water

Directions:

1. Fill your jars with handfuls of veggies and chicken
2. Fill each jar about 2/3 full of homemade chicken stock
3. Top off with water, leaving 1 inch head space.

Canning Instructions: 

1. In a large pot sanitize your jars. Place your jars in and fill with water. Simmer on medium (do not boil) until they are are warm.
2. In a smaller pan place your lids in water. Place this on low until you’re ready to use them.
3. Prepare your pressure canner – place the rack at the bottom.
4. Fill your jars with jars with your chicken, veggies and fill 2/3 full with fresh chicken stock. Top off with water. Leave 1 inch head space.
5. Add your lids and finger tighten the bands.
6. Place your filled jars into the canner and pour in hot/boiling water around them until the canner has about 3 inches of water inside.
7. Put your lid on and put the burner on medium-high heat. Have your lid at the venting position, until you start to see steam coming out of the lid. Let the steam come out of the vent for 10 minutes, Reduce your heat to medium then switch the dial to the 1 position (8 lbs). When steam starts coming out again start counting down your processing time of 75 minutes for pints and 90 for Quarts.
8. When your processing time is over turn off your burner and let the canner naturally depressurize.
9. Remove your cans from the canner and place them on a dry towel on the counter. Allow to cool and wait for those wonderful pops! After 12-24 hours check to see if the seals are good.

OK! How easy is that? Pressure canned soup will stay shelf-stable if stored properly for up to 12 years, but it sure won’t last that long!

To make dinner – Open your jar of soup, pour into a pot and reheat. You can even boil up your favorite noodles and add them to your soup once it’s warm. Easy dinner, full of good flavor and tastes! And even better when you’re sick and don’t want to cook.