Chicken Noodle Soup Recipe {With Canning Instructions} (2024)

Chicken noodle soup has always been one of my favorite comfort foods. When I was a little girl, it was my go-to whenever I wanted something soul soothing to eat, was sick or just needed an after-school meal. I can’t stand condensed soup though. When I want a bowl of good soup, I want the best chicken noodle soup I can get. For me? That is made right in my own kitchen. I consider this one of my favorite soup recipes ever!

Chicken Noodle Soup Recipe {With Canning Instructions} (1)

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We have all heard the term “Jewish penicillin” when it comes to serving chicken noodle soup to someone who is sick. Once you taste this chicken noodle soup recipe, you will understand where that comes from.

It truly does heal the soul – well that and the goodness it does for your body too.

Chicken Noodle Soup Recipe

This chicken noodle recipe is one that I adapted over 10 years ago from one that someone else gave me. That original recipe is long gong, but I’ve taken extra care to keep mine around.

Yes, it’s that good. In fact, this is one of the first things we added to my list of 30 things to make at home to save or make money.

Once you make your own batch, you’ll understand why. It really is one of the best chicken noodle soup recipes you’ll ever have.

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How to Make Homemade Chicken Noodle Soup

This actually is one of my favorite chicken recipes period. It ranks right up there with my Copycat Olive Garden Chicken Fettuccine Alfredo with Authentic Alfredo Sauce in my book.

It’s also incredibly budget friendly too! A delicious recipe that is a cheap family meal is the perfect combo in my book!

How to Can Chicken Noodle Soup

Canning chicken noodle soup is one of the best ways to preserve it and isn’t hard at all. If you’re planning on canning this recipe, you can do so quite easily.

Because it contains meat, it must be pressure canned. Water bath canning anything that contains meat is not safe.

To can my homestyle chicken noodle soup, simply make the recipe as is with one exception.

Do not add the noodles and be sure to remove the bay leaf before you process your jars. If you leave the bay leaf in a jar, that jar will basically be inedible due to how strong the bay leaf will become over time.

Ladle the soup base into canning jars leaving 1″ head space. Next, use a bubble tool to remove air bubbles. Wipe the jar rims then add a lid and ring. Tighten rings to finger tight.

Process the broth/vegetable/chicken mixture in a pressure canner at 15# PSI for 75 minutes if you’re doing pints and 90 minutes for quarts.

Allow your jars to sit undisturbed for at least 12 hours and be sure to listen for the lids to ping. If one did not seal, refrigerate and eat immediately.

Best Chicken Noodle Soup Recipe

My chicken noodle soup recipe is also freezer friendly. You can either freeze it with the egg noodles or freeze just the soup base and add the pasta later. It is entirely up to you.

I freeze it in large freezer safe soup containers in both ways depending on what I feel like doing the day I cook.

I did want to mention something about the list of ingredients. I am of the opinion that chicken noodle soup can never have too many vegetables. The number of carrots and celery stalks above are the minimum you should add if you want a good batch of soup.

With that said, feel free to add more than I’ve listed here. You could also add chopped onions or any other vegetables you think may be a great addition. It is really hard to screw this soup up so feel free to get a little creative in the kitchen.

Steps for making chicken noodle soup

Before you get your soup on the stove, you’ll need to prepare the chicken breast. I have found the easiest way to do this is by baking it in foil packets.

Wrap each chicken breast in a large piece of foil, making sure that all ends are closed. You do not need to season the chicken breast or add anything.

Lay each piece of wrapped chicken in a baking dish and bake at 375° until done. Allow it to cool then shred or chop. Set it aside until later.

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Once the chicken is cooked – or while it is cooking – add the chicken broth to a large stockpot or dutch oven. This chicken noodle soup recipe makes quite a bit so make sure your pot can handle that.

Turn the heat on medium to begin heating it, but do not allow it to boil just yet.

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While the broth is heating, wash the carrots and celery with a homemade vegetable wash. Then, chop the carrots and celery. I prefer to taste them so I keep mine on the large side. Chop them to whatever size you prefer.

Like I said earlier, don’t be afraid to get creative with the vegetables you add as well and don’t be afraid to add more than I’ve called for. If you are adding others, now would be the time to wash and prep them.

Add the vegetables to the broth when you’re finished.

Chicken Noodle Soup Recipe {With Canning Instructions} (4)

Next, add all seasonings including the bay leaf and rosemary if you are using it and give it a very good stir. Make sure to get all to the bottom of your pot so the seasonings are distributed as evenly as possible.

If your bay leaves are on the smaller side like mine were in the pic, add two.

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Turn up the heat to a medium/high and bring the pot to a rolling boil. Once things are boiling, add the chicken to the pot and bring back to a boil.

If you are canning this chicken noodle soup, you would stop now and process. If not, move to the next step.

Add the egg noodles and cook at a rolling boil 6-8 minutes or until done. Make sure to stir well every so often to keep the noodles from burning on the bottom of the pot.

When the pasta is done, remove the bay leaf and serve hot. This goes great with a thick, crusty bread on the side.

Looking for more easy recipes? Try these:

Ready for an amazing casserole recipe? The classic tuna casserole recipe is all grown up with sauteed mushrooms, Colby jack cheese, fried onions and more. You’ll never turn your nose up at tuna noodle casserole again! Freezer friendly recipe too!

Need a quick and easy chicken recipe? These homemade chicken fingers are quick, easy and oh so delicious!

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Chicken Noodle Soup Recipe + How to Can Chicken Noodle Soup

Dinner is ready and this chicken noodle soup recipe is served! Your taste buds will never be the same once you taste this homestyle chicken noodle soup!

Course Dinner, Soup

Cuisine American

Keyword Canning, Carrots, Celery, Chicken, Egg Noodles, Freezer Cooking, Pressure Canning Recipes, Soup

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 18 cups

Author Stacy Williams

Cost 15.00

Ingredients

Instructions

  • Wrap each chicken breast in a large piece of foil, making sure that all ends are closed. Bake at 375° until no longer pink.

  • Allow to cool then shred or chop. Set aside.

  • Add chicken broth to large stockpot and begin heating on medium.

  • Chop vegetables to a size of your preference and add to pot. Stir well.

  • Add all seasoning to the pot and stir well.

  • Bring pot to a rolling boil. Add chicken and stir well.

  • Bring back to a rolling boil. Add egg noodles all at once. Stir well.

  • Cook for 6-8 minutes at a rolling boil or until pasta is cooked. Stir often.

  • Remove bay leaf.

  • Serve hot.

Notes

How to Pressure Can Chicken Noodle Soup:

If you are canning this soup recipe, stop after adding the chicken.Remove the bay leaf at this point.

Ladle the soup base into canning jars leaving 1″ head space. Next, use a bubble tool to remove air bubbles. Wipe the jar rims then add a lid and ring. Tighten rings to finger tight.

Process the broth/vegetable/chicken mixture in apressure cannerat 15# PSI for 75 minutes if you’re doing pints and 90 minutes for quarts.

Allow your jars to sit undisturbed for at least 12 hours and be sure to listen for the lids to ping. If one did not seal, refrigerate and eat immediately.

Chicken Noodle Soup Recipe {With Canning Instructions} (2024)

FAQs

Can you can soup with noodles in it? ›

Answer: Vegetable, dried bean or pea, meat, poultry or seafood soups can be canned. USDA does not recommend adding noodles, other pastas, rice, flour, cream, milk or other thickening agents to home canned soups. Noodles, other pasta and rice will become mushy.

What is the best method for canning soup? ›

Ladle hot soup into hot jars, leaving 1" headspace. Remove air bubbles with a knife. Adjust two piece caps. Process pints 1 hour, quarts 1 hour and 15 minutes, at 10 pounds pressure in a pressure canner.

What are the ingredients in canned chicken noodle soup? ›

CHICKEN BROTH (WATER, CHICKEN STOCK), NOODLES (WHEAT FLOUR, WHOLE EGG), SEASONED CHICKEN (SOY), SALT, CHICKEN FAT, MONOSODIUM GLUTAMATE, CORN STARCH, FLAVOUR, ONION POWDER, YEAST EXTRACT, SPICE EXTRACTS, BETA CAROTENE, DEHYDRATED GARLIC.

Should soup be cooked before canning? ›

Meat and beans must be cooked thoroughly before canning

That's because the liquid content in the jar isn't enough to cook the meat or beans contained within it. For soup recipes with meat, cover the meat with water and heat it until it's tender and cooked through.

Why don't noodles get soggy in canned soup? ›

Gluten and alkaline salts react to make a chewier, denser noodle that doesn't soak up water as well. This means noodles can sit in the broth for longer periods of time before they start to get mushy. Fun fact: Alkaline salts, like baking soda, are also the reason these noodles appear more yellow.

Can I put uncooked noodles into soup? ›

If you're cooking soup just before you serve it, whether you add the noodles at the very end after they've been cooked separately or add them uncooked 10 minutes before the soup is due to finish doesn't really matter.

What method is not recommended for canning? ›

Open-kettle canning and the processing of freshly filled jars in conventional ovens, microwave ovens, and dishwashers are not recommended, because these practices do not prevent all risks of spoilage.

What is the best method of canning for beginners? ›

The boiling water canning method is an easy way to get started because the equipment investment is minimal, says Vinton. It's suitable for acidic foods, like fruit jams and jellies, salsas, tomatoes, and vegetables that have been made more acidic with the addition of vinegar, lemon juice, or citric acid.

How to make the best canned soup? ›

Depending on the soup's flavor profile, you could shake in some cumin or red pepper flakes. Go green: Add some spinach or chopped kale or pesto. Get zesty: A squirt of lemon juice or zest could brighten up an otherwise flat soup. Starchy things: Homemade croutons, crushed tortilla chips, or oyster crackers.

How to improve chicken noodle soup from a can? ›

Start by sautéing any combination of finely chopped vegetables and alliums—like onion, garlic, carrots, celery, bell peppers, and ginger. Whatever you choose is going to infuse the entire can of soup you're about to heat.

Do you add water to a can of chicken noodle soup? ›

SIMPLE PREPARATION: A good partner puts in the prep work for you. Just add the appropriate amount of water, then simmer and serve for a deliciously filling soup in an instant. For a creamier result, add milk in place of water.

What is the jelly substance in chicken noodle soup can? ›

The gelatinous, stringy substance you find in commercial chicken broth is likely the result of the natural gelatin that forms when bones and connective tissues are simmered during the broth-making process. This substance is called "collagen."

Can homemade soup be canned? ›

Vegetable soups in a broth base may be safely canned using the process time for the ingredients that takes the longest process time for the individual ingredients in the soup. Most soups will take 60 to 90 minutes to process in a pressure canner depending upon size (pints or quarts) and ingredients.

Can you cook soup directly in the can? ›

Canned food should not be cooked in the can, as doing so can release harmful chemicals from the can and plastic lining into the food. Cans made of tin, aluminum, steel, and other metals can release toxins such as chromium and nickel when heated.

What mistakes do cooks do when cooking soups? ›

The 7 Biggest Mistakes You Make Cooking Soup
  • Boiling instead of simmering. You want a small bubble or two to rise to the surface of the liquid every few seconds. ...
  • Not using enough salt. ...
  • Ignoring water. ...
  • Overcooking the vegetables. ...
  • Adding tomatoes at the beginning. ...
  • Neglecting to garnish. ...
  • Not trying a pressure cooker.
Nov 19, 2014

How to add pasta to canned soup? ›

If you have leftover pasta in the fridge, that makes things even simpler: stir the pasta into the hot soup to reheat and enjoy. With dry pasta, either cook the noodles separately according to package instructions or cook them directly into the soup as it heats.

How do I keep noodles from getting mushy in soup? ›

How do you keep noodles from getting soggy in soup? The trick is to only add the noodles when you are ready to serve the soup. If you make a large pot of soup, reserve the pasta, and add it to each portion as you reheat it, cooking it in the soup for the time recommended on the package.

Can you have noodles in soup? ›

If you can find wide egg noodles, go ahead and use those in today's soup. If you don't have egg noodles, any dry pasta you like would work. Keep the noodles small enough to fit on a spoon, so break any large dry pasta before using if needed. A few readers have even used tortellini instead!

Can you eat Campbell's chicken noodle soup out of the can? ›

To enhance their flavors and, of course, help warm us up from the inside out. All that being said, you can have your pick of any soup to snack on straight from the can, and really any other canned good in your pantry.

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