Homemade Chicken Noodle Soup

So far it has been an amazing holiday season and after Thanksgiving I had tons of Turkey and Chicken stock I had prepared for just this occasion. For the last couple years I have been making stock in the fall to make soups to can for the winter, and I have to say it may be my favorite December tradition I have started. Hey, and the husband really enjoys it whenever he gets sick or needs something warm and easy to eat if I’m not around to cook.
Turkey Stocking

This Chicken Noodle Soup Recipe makes  8 full pint Mason Jars.In the soup I have:

  • 1 can of Peas
  • 4 sliced celery stalks
  • 6 sliced Rainbow Carrots
  • 5 diced Yukon Potatoes
  • 8 cups of Water
  • 6 cups Turkey or Chicken Stock
  • 3 Bay Leaves
  • 1 tablespoon fresh Thyme
  • 1 sprig of Rosemary
  • 1 chopped Yellow Onion
  • Salt and Pepper to taste
  • 2 cups Elbow Noodles
  • 1 pound Chicken Breast diced small
  • Add all ingredients but the chicken and noodles into a large pot. Boil all ingredients on medium high heat for an hour. While the vegetables cook, cook the diced chicken in a separate pan seasoned with salt and pepper to taste. When the chicken is throughly cooked drain and add to soup pot. At a half hour before serving add the elbow noodles and cook for 20 minutes. I always jar up a bunch of this soup and leave them in the fridge for sick season. Less to buy later with what I have now kind of deal.I hope this recipe brings you some warmth and comfort during this cold season!

Living. Loving. Chicken Noodling.

Emily A G🍲

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