Home Canned Chicken Noodle Soup: A Taste of Comfort

The aroma of chicken noodle soup always takes me back to my grandmother’s kitchen. She had a knack for making the simplest things taste extraordinary, and her chicken noodle soup was no exception. I remember the warmth spreading through me as I savored each spoonful, the tender chicken, soft noodles, and flavorful broth a comforting balm on a cold day. Recreating that magic at home, and preserving it for the future with home canning, is a tradition I’m honored to continue.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 1 hour 10 minutes + Processing Time
• Total Time: 2 hours 40 minutes + Processing Time
• Yields: Approximately 5 pints
• Dietary Type: Dairy-Free

Ingredients

• 3 1/2 lbs ready-to-cook chicken, cut up
• 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon dried oregano, crushed
• 1 cup diced celery
• 1/2 cup chopped onion
• 1/2 cup chopped carrot
• 3 quarts water
• 1 tablespoon salt
• 1/4 teaspoon pepper
• Noodles of your choice (added after canning)

Equipment Needed

• Large Stockpot
• Pressure Canner
• Canning Jars (Pint or Quart)
• Jar Lifter
• Lid Wand (Magnetic)
• Funnel
• Measuring Cups and Spoons

Instructions

1. Begin by preparing the chicken broth. In a large stockpot, cover the cut-up chicken with 3 quarts of water. Add the dried thyme and dried oregano.
2. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to a simmer, cover the pot, and cook for 1 hour.
3. After simmering for an hour, carefully remove the chicken from the broth and set aside to cool.
4. While the chicken cools, strain the broth through a fine-mesh sieve or cheesecloth-lined colander to remove any solids. This will ensure a clear and smooth final product. Skim off as much fat as possible from the surface of the broth. A fat separator can be very helpful for this step.
5. Once the chicken is cool enough to handle, remove the meat from the bones and dice it into bite-sized pieces. Discard the bones and skin.
6. Return the strained broth to the stockpot. Add the diced chicken, diced celery, chopped onion, chopped carrot, 1 tablespoon of salt, and 1/4 teaspoon of pepper.
7. Bring the mixture back to a boil, then reduce the heat and simmer, covered, for 10 minutes. Stir occasionally to prevent sticking.
8. While the soup simmers, prepare your canning jars. Wash the jars and lids in hot, soapy water. Rinse well and keep the jars hot until ready to fill. You can keep the jars hot by placing them in a simmering pot of water or in a warm oven.
9. Ladle the hot soup into the hot jars, leaving 1 inch of headspace at the top of each jar. Use a headspace tool or ruler to ensure accurate measurement.
10. Wipe the rims of the jars with a clean, damp cloth to remove any food particles. This will ensure a proper seal.
11. Center the lids on the jars and screw on the bands finger-tight. Do not overtighten, as this can prevent proper venting during processing.
12. Load the jars into a pressure canner according to the manufacturer’s instructions. Add the required amount of water to the canner.
13. Vent the canner according to the manufacturer’s instructions, usually by allowing steam to escape for 10 minutes before closing the vent.
14. Bring the canner up to 10 pounds of pressure. Process pint jars for 75 minutes or quart jars for 90 minutes. Adjust processing time for altitude if necessary.
15. Once the processing time is complete, turn off the heat and allow the canner to cool naturally until the pressure returns to zero. Do not force cool the canner, as this can cause the jars to break or the seals to fail.
16. Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface to cool completely.
17. As the jars cool, you should hear a popping sound as the lids seal. After the jars have cooled completely (usually 12-24 hours), check the seals by pressing down on the center of each lid. If the lid doesn’t flex or pop back, it is properly sealed.
18. Remove the bands from the jars and wash the jars with warm soapy water. Dry completely. Label each jar with the contents and date. Store in a cool, dark place.

BEFORE SERVING:

1. For each pint of canned soup, add 1 cup of water to a saucepan. Bring to a boil and cook uncovered for at least 10 minutes.
2. Add 1/2 cup of cooked noodles per pint to the soup and simmer until the noodles are heated through.

Expert Tips & Tricks

• Quality Ingredients Matter: Use the best quality chicken you can find. Free-range, organic chicken will provide a richer flavor.
• Don’t Overcook the Chicken: Overcooked chicken will be dry and tough. Simmering it gently for the specified time will ensure it remains tender.
• Skimming the Fat: Removing the fat from the broth is crucial for a clear and flavorful soup. Use a fat separator or chill the broth and skim off the solidified fat.
• Headspace is Key: Leaving the correct amount of headspace is essential for proper sealing. Too little headspace can cause the jars to overflow during processing, while too much can prevent a good seal.
• Adjust for Altitude: If you live at a high altitude, you will need to adjust the processing time or pressure according to the guidelines provided by your pressure canner manufacturer.
• Noodle Timing is Everything: Remember to add the noodles after the canning process. This prevents them from becoming mushy during processing. Cook your noodles separately and add them when you reheat the soup for serving.

Serving & Storage Suggestions

Serve your home-canned chicken noodle soup hot, garnished with fresh herbs like parsley or chives. A crusty bread or grilled cheese sandwich makes a perfect accompaniment.

Properly canned and sealed jars can be stored in a cool, dark place for at least a year. Once opened, refrigerate any unused portion and consume within 3-4 days. It is not recommended to freeze home-canned goods as it can affect the texture and quality.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving (Estimated)	% Daily Value (Estimated)
Calories	350 kcal	18%
Total Fat	15g	23%
Saturated Fat	4g	20%
Cholesterol	100mg	33%
Sodium	800mg	35%
Total Carbohydrate	20g	7%
Dietary Fiber	2g	8%
Sugars	5g
Protein	30g	60%

Variations & Substitutions

• Vegetarian Option: Substitute vegetable broth for chicken broth and add chickpeas or lentils for protein. Omit the chicken altogether.
• Gluten-Free: Use gluten-free noodles for a gluten-free version.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
• Herbs: Experiment with different herbs like rosemary, sage, or bay leaf to customize the flavor.
• Vegetables: Add other vegetables like green beans, peas, or corn to increase the nutritional value.

FAQs (Frequently Asked Questions)

Q: Why do I have to add the noodles after canning?
A: Noodles will absorb too much liquid and become mushy during the canning process, affecting the quality of the soup. Adding them fresh ensures the best texture.

Q: How do I know if my jars are properly sealed?
A: After cooling, the lid should be concave and not flex when pressed. If the lid pops up and down, it is not properly sealed and the soup should be refrigerated and used within a few days or reprocessed with a new lid.

Q: Can I use a water bath canner instead of a pressure canner?
A: No, a pressure canner is required for canning chicken noodle soup. Chicken is a low-acid food, and a pressure canner is necessary to reach temperatures high enough to kill harmful bacteria like botulism.

Q: How long can I store home-canned chicken noodle soup?
A: Properly canned and sealed jars can be stored in a cool, dark place for at least one year.

Q: What if my soup separates after canning?
A: Some separation is normal in home-canned soups. Simply stir the soup well before heating and serving.

Final Thoughts

Home-canned chicken noodle soup is more than just a recipe; it’s a connection to simpler times and a way to preserve the comfort of homemade goodness. Gather your ingredients, follow these steps, and create a batch of soup that will warm your heart and nourish your soul, all year round. Don’t hesitate to experiment with variations to make it your own, and be sure to share your creations with loved ones. Happy canning!