Home Canned : Chicken Noodle Soup

Yet another winner for our home! It is easy and you add the noodles after you can it! Enjoy.

• Ready In: 2 hrs
• Yields: 5 pints

Ingredients

• 3 1⁄2 lbs  ready to cook chicken, cut up
• 1⁄2 teaspoon dried thyme, crushed
• 1⁄4 teaspoon dried oregano, crushed
• 1  cup  diced celery
• 1⁄2 cup  chopped onion
• 1⁄2 cup  chopped carrot

Directions

1. 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.
2. 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.
3. BEFORE SERVING:.
4. For each pint add 1 cup of water. boil uncovered at least 10 minutes. BEFORE SERVING:.
5. add 1/2 cup cook noodles.