• 2 tbsp butter or chicken fat
• 1 medium onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 3 cups cooked chicken, shredded or chopped
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1/2 tsp black pepper
• 1 to 1 1/2 tsp salt, to taste
• 1 bay leaf
• 8 oz egg noodles (canning use an Amish thick noodle)
• fresh parsley (optional when serving)

Yield: about 5 quarts

1. ​​Melt the butter or chicken fat in a large soup pot over medium heat. Add the onion, carrots, and celery and cook about 6 to 8 minutes, until they begin to soften.

2. ​​Add the garlic and cook another 30 seconds.
3. ​​Pour in the chicken broth, then add the thyme, parsley, black pepper, salt, and bay leaf. Bring to a gentle boil, reduce the heat, and simmer about 15 minutes, or until the vegetables are tender.
4. ​​Add the cooked chicken and noodles. Simmer until the noodles are tender, usually about 7 to 10 minutes depending on the kind you use.
5. ​​Remove the bay leaf. Taste and adjust the salt and pepper. 

This is a rebel canning recipe. It does not follow USDA guidelines. Use at your own risk. 

Disclaimer: Recipes and methods are shared for educational purposes and may include traditional, historical, or home-developed food-preservation practices. Unless stated otherwise, they have not been evaluated or approved by the USDA. By choosing to use this information, you accept full responsibility for your decision and agree to the terms of our Liability Waiver.