Canning chicken noodle soup is a fantastic way to preserve the comfort of homemade soup for months, and it’s a great strategy for meal prepping or preparing for an emergency pantry stash. There’s something about a bowl of warm chicken noodle soup that feels like a hug on a chilly day-especially when it’s made from scratch. But why stop there? Imagine having that homemade goodness waiting for you on your shelf, all you have to do is heat it up, and bam-instant comfort.
Canning not only extends the shelf life of your soup but also locks in those fresh flavors in a way that frozen meals can’t. Plus, when you can your chicken noodle soup, you’re in control of what goes into it, avoiding the excess sodium and preservatives found in store-bought versions. Whether you’re a seasoned canner or just starting out, this process is both practical and satisfying.
Let’s dive deep into how to make the best homemade chicken noodle soup and preserve it through canning.
Canning Chicken Noodle Soup Recipe
This chicken noodle soup recipe is designed with canning in mind. You’ll have a hearty, flavorful soup that you can preserve for up to a year (and sometimes even longer). It’s simple but rich in flavor-perfect for when you need something comforting but don’t have time to start from scratch every time you’re craving it.
The recipe balances fresh vegetables, tender chicken, and perfectly cooked noodles, all simmered in a savory broth. The best part? The ingredients come together quickly and are easy to preserve through canning, making it a weeknight hero or something to save for later.
Ingredients Needed
Here’s a detailed list of what you’ll need to make a large batch of this chicken noodle soup for canning:
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Chicken
- Bone-in, skinless chicken thighs or breasts (about 3-4 pounds). Bone-in chicken adds flavor to the broth, while skinless is easier to work with.
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Broth
- Chicken broth or stock (8 cups). If you’re feeling adventurous, you can make your own from the chicken bones and scraps!
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Vegetables
- Carrots (2 medium, diced). A great source of sweetness and texture.
- Celery (2 stalks, diced). Adds that crisp, refreshing crunch.
- Onion (1 medium, diced). For depth of flavor.
- Garlic (3 cloves, minced). A powerful aromatic that elevates the taste.
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Herbs & Seasoning
- Dried thyme (1 teaspoon). Earthy and savory.
- Bay leaves (2). Adds a subtle, aromatic fragrance to the broth.
- Salt & pepper (to taste). Essential for seasoning.
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Noodles
- Egg noodles (4 cups). These hold up well in soup and absorb the flavors perfectly.
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Optional Add-ins
- Parsley (fresh or dried, 1 tablespoon). For freshness and color.
- Lemon juice (a squeeze, optional). To brighten up the soup.
Cooking Instructions
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Prepare The Chicken
- Start by cooking your chicken. You can either boil it in the broth or cook it separately in a skillet. If boiling, simply place the chicken in a pot with about 8 cups of water and simmer for about 40-45 minutes until it’s fully cooked. If you’re using pre-cooked chicken, you can skip this step.
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Chop Vegetables
- While the chicken is cooking, dice your carrots, celery, onion, and garlic. Having everything chopped and ready will streamline the process.
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Prepare The Broth
- Once the chicken is done, remove it from the pot and shred it into bite-sized pieces. Pour the broth through a strainer to remove any bones or skin, and return the clear broth to the pot.
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Simmer The Vegetables
- Add the diced carrots, celery, onion, garlic, thyme, and bay leaves to the broth. Let everything simmer on medium heat for 20-25 minutes, or until the vegetables are tender.
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Add Noodles And Chicken
- Once the veggies are soft, stir in the egg noodles and shredded chicken. Continue to simmer for another 10-12 minutes, until the noodles are fully cooked.
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Season The Soup
- Taste the soup, and adjust the seasoning with salt, pepper, and any optional herbs like parsley or a splash of lemon juice for brightness.
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Prepare For Canning
- While the soup is simmering, prepare your jars and lids by sterilizing them. For canning, you’ll want to use quart-sized jars. The soup should be hot when transferred into the jars, so have everything ready.
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Can The Soup
- Ladle the hot soup into sterilized jars, leaving about 1 inch of headspace. Wipe the rims clean and seal with the lids. Process the jars in a pressure canner at 10 pounds of pressure for 75 minutes (adjust the time for altitude if needed).
Ingredient Insights
Let’s break down a few of the key ingredients and why they’re so important in this recipe:
- Chicken (Bone-In, Skinless): Using bone-in chicken, particularly thighs, gives your broth that rich, deep flavor. The bones release collagen into the broth, which gives it a silky texture. Skinless chicken is ideal for canning because it doesn’t leave excess fat, which can go rancid over time.
- Carrots & Celery: These classic soup vegetables not only provide nutrition but also balance the savory broth with natural sweetness and crunch. They hold up well during the canning process without becoming mushy.
- Egg Noodles: These noodles are perfect for soups because they don’t overcook or fall apart easily, which can be an issue when canning soups with pasta. They absorb flavors but maintain their texture, making them an ideal choice for the long shelf life of canned soups.
- Herbs & Garlic: Simple herbs like thyme and bay leaves provide an aromatic base, while garlic boosts the flavor with its warm, savory undertones. Adding a pinch of salt and pepper at the end helps bring all the flavors together.
Expert Tips
- Noodles Tip: If you’re worried about noodles becoming too soft when canning, cook them just until al dente before adding them to the soup. They’ll soften further during the canning process but should retain a pleasant texture.
- Use a Pressure Canner: Canning chicken noodle soup requires a pressure canner. This is because the soup contains meat, which needs to be processed at a higher temperature than a water bath can achieve. Always follow proper canning guidelines to avoid food safety risks.
- Taste Test: Always taste your soup before canning! Once it’s sealed in the jar, you won’t be able to adjust the seasoning, so make sure the flavor is just right before you start canning.
- Broth Consistency: If your broth is too thin, let it reduce a bit before canning. This will ensure you get a more flavorful soup. If it’s too thick, you can always add a bit more broth before sealing the jars.
Recipe Variations
There are a lot of ways you can tweak this chicken noodle soup recipe to make it your own. Here are a few ideas:
- Vegetarian Version: Swap the chicken for beans, lentils, or chickpeas and use vegetable broth instead of chicken broth. This will still give you that comforting vibe but with a vegetarian-friendly twist.
- Spicy Chicken Noodle Soup: Add a bit of heat by incorporating red pepper flakes or diced jalapeños into the soup. A splash of hot sauce after canning will kick it up even further.
- Creamy Chicken Noodle Soup: Stir in a little heavy cream or half-and-half right before you finish the soup for a richer, creamier texture.
- Herb Infusion: For a more herbal soup, experiment with fresh rosemary, sage, or basil. These herbs will give a different character to the broth and can be tailored to your personal preferences.
Final Words
Canning chicken noodle soup is a game-changer when it comes to preparing for the future. Whether you’re trying to stock up for the winter months, preserve the flavors of fresh chicken soup, or just have something ready for those busy nights, this recipe is the perfect blend of convenience and comfort.
It’s easy, it’s adaptable, and it’s guaranteed to bring a smile to your face when you crack open a jar of it months down the line.