I do my own canning at home and wanted to know if someone had a good recipe for condensed chicken noodle soup.

Answer 1

Home Canned : Chicken Noodle Soup

5 pints 2 hours 1 hour prep

3 1/2 lbs ready to cook chickens, cut up
1/2 teaspoon dried thyme, crushed
1/4 teaspoon dried oregano, crushed
1 cup diced celery
1/2 cup chopped onions
1/2 cup chopped carrots

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.

Answer 2

It has been years since I canned but I recall putting noodles in my soups was usually a failure. Try making just the soup and then adding the noodles, rice or matzo balls after opening and heating - it will come out better. I know that professional canning plants like Campbell's actually add raw noodles in prior to heat sealing and let them cook at that time - I tried it and it was gooey. I don't think they use the same recipe for noodles as available on the shelves.
Anyway here is a good Canning recipe site: http://www.homecanning.com/usa/
Good Luck!

Answer 3

HOMEMADE CHICKEN NOODLE SOUP

1 whole chicken
4 cubes chicken bouillon
Enough water to cover chicken
1 batch homemade noodles
1 onion
1 c. potatoes
1 c. celery
1 c. carrots

Cover chicken with water, add chicken bouillon in large pan. Cook until chicken comes off bones easily. Save broth. Debone the chicken and put meat in broth, add the remaining ingredients (add more or less vegetables to taste) except noodles and let simmer on low heat for several hours, stirring occasionally. Add noodles about 1/2 hour before serving. Cook until noodles are tender. Leftover can be frozen.

NOODLES:

2 eggs
1 tsp. salt
Water
Flour

Break eggs in bowl. Save shells. Fill a 1/2 egg shell with water twice and beat eggs, water and salt. Then add flour gradually until dough is stiff. Roll out on floured table and cut. (NOTE: Pizza cutter works well for this.) Cut in 1/4" to 1/2" strips. Separate and let dry at least 2 hours then add to soup.