HOW TO MAKE CANNED CHICKEN NOODLE SOUP RECIPES

HOME CANNED : CHICKEN NOODLE SOUP RECIPE - FOOD.COM

Home Canned : Chicken Noodle Soup Recipe - Food.com image

Make and share this Home Canned : Chicken Noodle Soup recipe from Food.com.

Total Time 2 hours

Prep Time 1 hours

Cook Time 1 hours

Yield 5 pints

Number Of Ingredients 6

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

Steps:

Cover chicken with 3 quarts of water. Add thyme and oregano. Bring to boiling. Simmer covered 1 hour. Remove chicken from the broth. cool. Remove meat from the bones, dice. Strain broth, skim off fat. Return to kettle. add the chicken, celery,onion,carrots, 1 tablespoon salt. and 1/4 teaspoon pepper. Bring to a boil. reduce heat and cook covered 10 minutes. Stir occasionally.
Pour hot soup into hot jars, leaving 1 inch head space. Adjust lids. Process in pressure cooker at 10 pounds, 75 minutes pints or 90 minutes for quarts.
BEFORE SERVING:.
For each pint add 1 cup of water. boil uncovered at least 10 minutes. BEFORE SERVING:.
add 1/2 cup cook noodles.

Nutrition Facts : Calories 430, FatContent 29.2, SaturatedFatContent 8.3, CholesterolContent 144.9, SodiumContent 159.6, CarbohydrateContent 3.4, FiberContent 0.9, SugarContent 1.6, ProteinContent 36.3

EASY CHICKEN NOODLE SOUP RECIPE - BETTYCROCKER.COM

Easy Chicken Noodle Soup Recipe - BettyCrocker.com image

Comfort food shouldn’t have to be complicated. Pamper yourself with this homemade chicken noodle soup that comes together in just 25 minutes. Brimming with chicken, vegetables and egg noodles, and seasoned with fresh parsley, pepper, bay leaf and chopped garlic, this chicken noodle soup is comfort food made simple.

Provided by Betty Crocker Kitchens

Total Time 25 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon olive or vegetable oil
2 cloves garlic, finely chopped
8 medium green onions, sliced (1/2 cup)
2 medium carrots, chopped (1 cup)
2 cups cubed cooked chicken
2 cups uncooked egg noodles (4 oz)
1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1/4 teaspoon pepper
1 dried bay leaf
6 cups Progresso™ chicken broth (from two 32-oz cartons)

Steps:

In 3-quart saucepan, heat oil over medium heat. Add garlic, onions and carrots; cook 4 minutes, stirring occasionally.
Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until carrots and noodles are tender. Remove bay leaf.

Nutrition Facts : Calories 300 , CarbohydrateContent 24 g, CholesterolContent 80 mg, FatContent 1/2 , FiberContent 2 g, ProteinContent 25 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 1450 mg, SugarContent 3 g, TransFatContent 1/2 g

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