Homestyle Chicken Soup In A Jar Food

CHICKEN NOODLE SOUP MIX IN A JAR

Steps:

• Grab a quart (32-ounce jar) mason jar and layer the dried vegetables in order. Start with the onions, carrots, celery, and then the noodles. Place the sweet basil, garlic powder, one bay leaf, and the bouillon in a small bag. Seal the bag, it will go on top of the dry soup mix ingredients. Place a lid on and seal the jar with a FoodSaver. When ready to cook, place the dry ingredients in a soup pot, add the water, the seasonings, and bring it to a boil. After the soup comes to a boil, simmer for 20-30 minutes or until the vegetables and pasta are cooked to perfection. Remove bay leaves. Add the 2 cups of cooked chicken, stir until heated through. Salt and pepper to taste. Enjoy.

HOMESTYLE CHICKEN SOUP IN A JAR

Steps:

• In a one-quart wide-mouth jar, layer the bouillon, onion, macaroni, barley, spinach pasta, and rice.
• Combine the remaining ingredients in a small plastic bag and place on top of the layers.
• Seal jar and attach instructions.
• Instructions: pour all contents into a large pot filled with 12 cups water; bring to a boil.
• Lower heat and simmer for 45 minutes.
• Add in 2 cups cooked cubed chicken; simmer 15 minutes.

HOMESTYLE CHICKEN SOUP

Steps:

• Rinse the chicken under cold water truss the legs but leave a loop of additional string to help remove the cooked chicken form the pot by giving you a loop-handle to grab with tongs. Put the chicken in a large stock pot with the cold water and bring to a boil.
• Reduce to a strong simmer, but not a rolling boil, and continue to cook for 20 minutes, carefully skimming off fat and residue. Add the vegetables, salt, pepper and herb sachet to the pot and continue to cook for an additional 1 1/2 hours. Remove from the heat and cool the soup slightly before removing the chicken with the help of the looped string. Discard the cheesecloth sachet and skim any fat that has risen to the surface. Cook the egg noodles according to the package directions. Strip the skin off the chicken and discard the skin. Pull the chicken meat from the bones, being careful to remove all the bones from the meat, add the boneless meat back to the soup pot and discard the bones. Bring the soup with the meat added back to the boil, simmer for 10 minutes before adding the noodles and chopped dill. Cook 2-3 minutes before serving in bowls with some additional dill as a garnish. Refrigerate promptly any unused portions. If only part of the soup will be served at one seating, divide the cooked soup into batches before adding the noodles and dill to prevent the noodles form being overcooked when the remaining portions are reheated.
• Tied in a cheesecloth sachet: .

HOMESTYLE 4-GRAIN CHICKEN SOUP

Steps:

• Combine all ingredients in a medium saucepan. Bring to a boil. Reduce heat and simmer 10 minutes.

HOME-STYLE CHICKEN SOUP

Steps:

• In a 1-1/2-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 6 hours. Stir in noodles; cover and cook on high for 15-20 minutes or until tender. Discard bay leaf.

HOME-STYLE CHICKEN SOUP

Steps:

• Add to a large stock pot 3 carrots chopped, 3 celery stalks chopped, garlic, herbs, and chicken.
• Fill the pot with water just until it covers the chicken.
• Bring water to a boil and let simmer for 45 minute or until chicken is cooked through.
• Remove chicken and let cool.
• Strain veggies and discard reserving the chicken stock.
• To the stock add remaining veggies chopped, onion, and salt and pepper to taste.
• Simmer until veggies are tender.
• Shred cooled chicken and add to pot.
• Heat through and serve.