Chicken noodle soup

Chicken noodle soup



  • large stewing chicken - 1 item
  • chopped celery - 4 c
  • sliced carrots - 8 c
  • small jar bouillon cubes - 1 item
  • cans College Inn chicken broth - 2 item
  • parsley
  • salt to taste - 1 item
  • dash of pepper - 1 item
  • bay leaves - 1/2 doz
  • thin noodles

How to make chicken noodle soup:

In 20 quart canner, boil stewing chicken with canner 1/2 full of water. When done, save water. Pick meat off bones, then put meat back in canner with water. Add College Inn chicken broth and fill up rest of canner with water. Add celery and carrots and boil for 10 to 15 minutes. Add rest of ingredients including noodles; no need to boil again. Put in canning jars. Pressure can quarts for 15 minutes and pints for 10 minutes. Makes approximately 18 quarts.

Recipe categories: Soups & stews, Chicken, Pasta.

Chicken noodle soup
Average rating: 3 of 5, total votes: 3
Cook. Time: PT1H2M
Total Time: PT1H2M

Cause of complaint:

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