Homemade Chicken Noodle Soup (Great for Colds!)

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Oh man, have I got a recipe for you!!

This stuff is SO good. As I gobbled it down yesterday I was suddenly aware of how unladylike I must look with broth dripping from my chin. Thankfully, the kids didn’t care as they were busy slurping it down themselves!

And truly, it’s as easy as can be to make. Please make it at some point in your life. You just have to. Especially if you or a loved one isn’t feeling well! I promise, it’ll hit make you feel ten times better.

Homemade Chicken Noodle Soup

  • 2 teaspoons butter
  • 1 cup sliced celery (optional)
  • 1 cup peeled carrot, cut into small rounds
  • 1/2 cup chopped onion
  • 1 small potato, peeled and diced
  • 7 cups homemade chicken broth (or 4 (14 ounce) cans chicken broth- though homemade is SO much better!!!)
  • 1 teaspoon thyme
  • 1 teaspoon Lawry’s Seasoning Salt
  • 2 teaspoons chicken bouillon
  • 4 ounces spaghetti noodles, broken into bite sized pieces; or egg noodles
  • 2 cups cooked, shredded chicken
  • parsley (optional)

Melt the butter in a large saucepan, add the veggies and saute for about three minutes, stirring to keep from sticking. Pour in the broth, add the spices and bouillon, bring to a boil. Stir in the pasta and chicken, turn the heat to low, and simmer for 20 min. Top with parsley if desired.

Adapted from this recipe.

Do you think I could can this recipe? I’d love to have some in my pantry for convenience! Have any of you canned chicken noodle soup? Maybe I could can it without the noodles and then add them in as I’m reheating it?

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About Kendra 1103 Articles
A city girl learning to homestead on an acre of land in the country. Wife and homeschooling mother of four. Enjoying life, and everything that has to do with self sufficient living.


  1. If you want to can this, you will have to use a pressure canner, since there is meat in it. Do not use butter, and don’t add your noodles until you are ready to eat it.
    I would suggest canning your chicken and stock separately from the vegetables, so that they don’t end up mushy. Then, when you are ready for soup, you have all the ingredients, except for your noodles, on your pantry shelf. You will only have to quickly cook noodles, or dumplings, which the soup heats.
    Or, you could pre-measure dried veggies and dried chicken, plus your bouillon cubes and seasonings into pint jars. When you are ready to cook the soup, add your stock, preferably home made and home canned, then your noodles.
    Pastas are not to be canned, nor is fat (butter)as pastas will will turn to mush, and you can get botulism from the fats. You can make pasta in the time it takes for your meat and vegetables to reconstitute and be heated up, or better yet, bring your soup to a boil and cook the noodles in it!
    Good luck!

  2. Canning chicken meat? Has anyone tried this? I read all these warnings about cooking/canning so many things I’m a little worried. I would love to know, as then I could control the salt.

  3. Hi Kendra,

    I just discovered your blog tonight and love it! Thanks so much for taking the time to share all that you’ve learned. I have a great chicken noodle soup recipe from my mother-in-law very similar to the one you shared…but there is one “secret” ingredient I didn’t see in your recipe. Nutmeg. Only about 1/2 teaspoon is needed and it makes the soup in my opinion. 🙂 I put Amish egg noodles in mine and some day hope to learn to make my own noodles.

    Another thing I have recently been doing is canning chicken when I find it on sale. It’s super easy (chicken and salt are only ingredients) and when you open the pint jar you have about 1 cup of broth already. Give this a try if you haven’t already.

    Blessings sister!

  4. I think you would want to add the noodles when you are actually making the soup as the noodles would cook to mush during the canning process.

  5. I make a lot of homemade chicken noodle soup and was looking for a way to can it as well. I never did find a recipe that said it was ok to can it with the noodles. Maybe it is, but what I ended up doing was just canning it without the noodles and adding them as I heated the soup up for meals. If I’m really in a hurry I will sometimes add instant rice instead. A good planner would have the rice already cooked and then frozen in small amounts in the freezer to add for a more nutritious/frugal meal. What can I say? I’m a work in progress. ;0) Also, homemade noodles are really quick to whip up and cook almost instantly. Hope you find something that works for you!


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