When the cold or flu season arrives, there will be a lot of chicken noodle soup being made around here. I have decided to get a head start by canning chicken noodless soup using this recipe I found online.
It is noodless because apparently you cannot can noodles, they always fall apart. Therefore this recipe, cans all the other ingredients for the soup and the noodles will be added later, boiled together.
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Here’s What You’ll Need:
- whole chickens
- stock pot
- water
- salt (not canning salt)
- carrots
- onions
- celery
- sharp knife
- canning jars
- canning tools
- pressure canner
I honestly feel like you could reduce the cooking time for the chicken, the recipe suggests you cook it overnight for at least 12 hours. In morning the meat will fall off the bones and you can chop it up into smaller pieces.
The vegetables are chopped up after the chicken. Layer each jar with chicken, carrots, onions and celery to about two thirds full. The leftover chicken broth fills up the rest of the jar up to an inch from the top.
When your jars are ready, the pressure canner is turned on at 10lbs for up to 90 minutes. Two whole chickens about 5 lbs each will make approximately 14 quart jars of canned homemade goodness.
You can follow step by step instructions on Homesteading Homemaker blog, here…
How To Can Chicken Noodle Less Soup
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