QUICK AND EASY CHICKEN NOODLE SOUP
When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute.
Provided by MARYVM
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
Nutrition Facts : Calories 161.5 calories, Carbohydrate 12.1 g, Cholesterol 46.4 mg, Fat 6.1 g, Fiber 1.6 g, Protein 13.4 g, SaturatedFat 2.1 g, Sodium 1356.8 mg, Sugar 3.7 g
CHICKEN SOUP CANNING RECIPE
Chicken soup is the ultimate comfort food to help warm you on a cold winter evening. Learn how to make and can homemade chicken soup for your food storage pantry.
Provided by Grow a Good Life
Categories Pantry
Time 2h15m
Number Of Ingredients 13
Steps:
- Add the chicken stock, vegetables, chicken, parsley, poultry seasoning, salt, and pepper and to a large pot. Stir to combine, and bring the pot to a boil over high heat. Once the pot reaches a boil, reduce the heat to a simmer (180˚F) and cook the soup for about 15 minutes. Keep hot, and stir occasionally to prevent sticking.
- Wash the jars, lids, and rings in hot soapy water and rinse thoroughly. Set the lids and rings aside until you are ready to use them.
- Place the jar rack into the pressure canner, and fill with water per your pressure canner manufacturer's instructions: Presto is 3 quarts, Mirro is 2 quarts, and All American is 2 to 3 inches.
- Fill the jars halfway with hot water, and then place them on the rack in the canner. Bring the canner to a simmer for 10 minutes (180˚F). Keep hot until you are ready to fill them.
- Spread a kitchen towel on the counter. Use your jar lifter to remove a jar from the canner. Pour out the water (save it for washing dishes), and place the jar on the towel. Keep the remaining jars in the canner, so they stay hot.
- Use the ladle and canning funnel and fill the jar halfway with solid ingredients, and then top the solid mixture with liquid leaving a 1-inch headspace.
- Run the bubble popper through the jar to release air bubbles, adjust headspace if needed, wipe the rim, and center a lid on the jar, and screw on band until it is fingertip tight.
- Place the jar back into the canner, and repeat with the remaining jars until you run out of jars or soup.
- Close the pressure canner and secure the lid. Leave the vent open, adjust the heat to medium-high, and bring the canner to a boil. Allow the pressure canner to vent for 10 minutes, then place weight on the vent.
- Once the canner has reached the correct pressure (10 pounds for weighted gauge, and 11 pounds for dial-gauge pressure canner), set a timer, and process pints for 75 minutes, and quarts for 90 minutes at altitudes of less than 1,000 ft. Adjust for your altitude if necessary (see note below). Regulate the heat as needed to maintain a steady pressure.
- When processing time is complete, turn off the heat and let the pressure canner cool and depressurize. The time will depend on your brand and should be between 30 to 60 minutes. Follow the instructions for your pressure canner.
- Once the pressure canner is depressurized, spread a kitchen towel on the counter, remove the weight from the vent pipe or open the petcock, and wait 10 minutes for the jars to adjust to the change in pressure.
- While wearing pot holders, unlock the cover and remove the lid while tilting it away from you so that steam does not burn your face. Allow another 10 minutes for the jars to adjust to the change in pressure.
- Use a jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. The jars will be hot and bubbling. Let the jars sit undisturbed for 12 to 24-hours to cool.
- Wait until the jars have cooled for at least 12-hours, and then check to be sure jar lids have sealed. Test the seal by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use up within a few days.
- Remove the screw on bands and wash the jars. Label, date, store the jars in a cool, dark place (50 to 70 degrees F). Use within a year for the best quality. Yields 8 pints or 4 quarts.
Nutrition Facts : ServingSize 1 cup, Calories 140 kcal, Carbohydrate 8.6 g, Protein 18 g, Fat 3 g, SaturatedFat 0.8 g, Cholesterol 40 mg, Sodium 678 mg, Fiber 2 g, Sugar 3 g
HOMEMADE CHICKEN SOUP
Steps:
- Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.
HOME CANNED : CHICKEN NOODLE SOUP
Make and share this Home Canned : Chicken Noodle Soup recipe from Food.com.
Provided by michEgan
Categories Stocks
Time 2h
Yield 5 pints
Number Of Ingredients 6
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, Fat 29.2, SaturatedFat 8.3, Cholesterol 144.9, Sodium 159.6, Carbohydrate 3.4, Fiber 0.9, Sugar 1.6, Protein 36.3
CANNING SOUP
Steps:
- Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.
FAST & EASY CHICKEN NOODLE SOUP
Use canned chicken breast meat & whole grain wide noodles in this recipe. I couldn't get the ingredient finder to recognize them. Note: The noodles are not egg noodles so there should be no cholesterol in them & they have fewer calories.
Provided by FDADELKARIM
Categories Chicken
Time 21m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Dice the celery & carrots in a food processor until finely chopped.
- Spray a large pot with cooking spray then heat over medium low heat. Add the chicken & vegetables, saute for 5 minutes.
- Pour in the broth & water next stir in the spices. Heat to a boil then cook for 5 minutes.
- Stir in the noodles then cook for 5-7 minutes, depending on how firm you like them.
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- In a large 6 quart pot, heat olive oil over medium-high heat. Season chicken breasts with salt and pepper. Sear in pot for 3 to 4 minutes per side, until seared and browned. Remove from pot and set aside on a plate.
- Without wiping out the pan, add in butter onion, carrots, and celery and saute until vegetables just start to become tender, about 5 to 7 minutes. Add ginger and garlic and saute for 2 minutes more. Add chicken breasts back on top of vegetables.
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- Heat the olive oil in a large, heavy bottomed pot over medium heat. Add the onion, carrots, and celery and saute until starting to soften, about 5 minutes. Stir in the garlic and saute until fragrant, about 1 minute.
- Stir in the egg noodles, return to a boil, and cook according to package directions, or until the pasta is tender. Stir in the greens and continue to cook for 2-3 minutes or until the greens are wilted. Remove the bay leaf, taste, and season with salt and pepper as needed.
18 EASY RECIPES THAT START WITH CANNED SOUP
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Author Cathy JacobsPublished 2017-08-01Estimated Reading Time 6 mins
- Fake Chicken Cordon Bleu. With just three ingredients and your crock pot, you can fake a restaurant-style chicken cordon bleu. Condensed cream of mushroom soup forms the rich sauce for this sneakily easy stuffed chicken entrée that cooks hands-free all day, leaving you free to do other things.
- Easy Crock Pot Beef Stroganoff. Use flank steak or London broil for this easy beef stroganoff that tastes fantastic over cooked egg noodles. It simmers away all day in the crock pot with just a few ingredients and no advance browning of the meat needed.
- Hamburger Steaks and Gravy. Hamburger steaks (aka Salisbury steaks) always make a satisfying family dinner. Use low-cost ground beef to form these comfort food classic "steaks" that you top with an indulgent-tasting, creamy mushroom sauce made with canned soup and plenty of nutritious chopped vegetables.
- Broccoli Casserole With Stuffing Crumb Topping. Budget-friendly broccoli casserole is a delicious vegetarian family dinner in one dish and a great way to get kids to eat vegetables.
- Chicken and Spinach Lasagna. Craving comfort food? Try this Italian-style lasagna with layers of tasty chicken, spinach, and three cheeses. It's quick and easy to assemble for the oven, and packs loads of savory flavor, thanks to condensed cream of mushroom soup (used in place of the usual bechamel).
- Crock Pot Scalloped Potatoes With Salmon. You only need five ingredients, plus salt, pepper, and water, to make the most special scalloped potatoes you've ever tasted.
- Crock Pot Country-Style Pork Ribs. Country-style ribs cooked low and slow in the crock pot with a mouthwatering mushroom gravy make a fabulous family supper.
- Slow Cooker Beefy Macaroni and Cheese. Slow cooker macaroni and cheese with ground beef is a nourishing family meal you can assemble in the morning and leave to cook all day.
- Creamy Baked Chicken Spaghetti. When your brood craves comfort food, bake up a kid-pleasing chicken spaghetti casserole. This popular bake-up always hits the spot, and can be made with just a few, inexpensive ingredients, including chicken breasts, pasta, tomatoes, pimientos, and Velveeta cheese, plus canned soups for the sauce.
- Crock Pot Meatballs and Gravy. Beefy meatballs smothered in creamy brown gravy make a delicious meal with buttered egg noodles or mashed potatoes. This five-ingredient slow cooker recipe couldn't be easier to make, with frozen cooked meatballs, creamy condensed soup, dry turkey gravy mix, and pantry spices.
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- Country Pasta Homemade Style Pasta Egg Noodles. Check the current price on amazon. This is our top pick, and it’s a well-earned position. These tasty noodles are so close to homemade you could almost convince us nonna made it with her own two hands.
- Bechtle Bavarian Style Egg Noodles. Check the current price on Amazon. You might not think of German food when we say noodles, but these are truly authentic German fare.
- Manischewitz Wide Egg Noodles. Check the current price on Amazon. If you prefer your chicken noodle soup without the wide, hearty noodles described above, perhaps this is the one for you!
- Chuster Medium Egg Noodles. Check the current price on Amazon. These traditional-style dry egg noodles are low in fat and packed with vitamins. That’s a welcome addition if you’re making noodle soup for a sick family member!
- De Cecco Pasta Egg Pappardelle. Check the current price on Amazon. Pappardelle is a wide, flat Italian noodle with impressive length. They have a beautiful flavor, and bear a great resemblance to the old-school homemade noodles on which much of this list is based.
- Mrs. Miller’s Old Fashioned Medium Noodles. Check the current price on Amazon. These home-style noodles are a great size and shape for chicken noodle soup.
- Al Dente Carba-Nada Egg Noodles. Check the current price on Amazon. What if you want noodle soup, but you’re trying to keep your carb count down? Well, that’s where these awesome carba-nada noodles are just right!
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- Chicken Dumpling Soup. Is there anything more comforting than a chicken dumpling soup? It’s a total Southern classic, and can be whipped up in just 30 minutes.
- Chicken With Angel Hair Pasta. For a delicious mid-week meal, why not try this angel hair pasta recipe with canned chicken, fresh tomatoes, green olives, and a beautiful sauce?
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- Parmesan Chicken Patties. You only need five ingredients to whip up these Parmesan chicken patties, and while they’re low in carbs, they’re packed with nutrients and flavor.
- Canned Chicken Chili. Raid your pantry for this one! This 8 can chicken chili can be ready in just 20 minutes and is hearty, nutritious, and comforting.
- Instant Pesto Chicken Pasta. Easy meals are what mid-week dinner is all about, and this instant pot pesto pasta is for just such an occasion. All you have to do is throw pantry staples such as canned chicken, chicken broth, dried pasta, jarred sun-dried tomatoes, Parmesan cheese, pesto and a couple of spices into a pressure and voilà!
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