Janie Pendleton I am so, so sorry to hear about your grandchild. In case I can't find those noodles locally, I'm guessing it's fine to can the chicken soup without any noodles and just add them when I re-heat the soup? Thank you for all of your videos! Blessings!

Thank you, dear! Yes, just can the soup without the noodles...and add them to the soup when heating through later. The noodles won't be as mushy and firmer when added fresh. I add fresh the batch when I reheat this anyway for more firm noodles. My children live in other areas of US...Houston...and she likes the noodles in the soup when I send to her....she likes 'easy' cookin' when she gets off a 12 mile drive that takes 2 hrs home from work each day; she texted me this morning and said they were getting a tropical storm and it took 3 hours to drive 12 miles in the rain and you couldn't see the tall buildings downtown Houston from the sheets of rain. Poor dear. I do worry for her. UGH! Blessings!

Janie Pendleton Thank you for answering about the noodles! :-) I live in Houston too, so I known EXACTLY what your daughter means about the rain and the traffic. It really does seem to get much worse when it is raining, and a couple of days ago, it really was like a monsoon out there.

She sent me two videos from her phone! Wowzers! You couldn't see the tall buildings from the rain...or hardly see the car in front of you. Very scary drive through a city!

1994abbygirl you will love these soups!

He just never knows what to say on camera when I put him on the spot. He smart but not a quick mover/thinker! LOL!He loves it when he's eating it...that is for sure! Thanks for the comment and be sure watch my other canning vids. I have many!! Blessings!

I sure will!

I'm so glad you loved this soup! It is perfect for this chilly weather or a head cold comfort food! :P Were you able to find the thin noodles? Big Lots has not had them and I've looked for them everywhere! Blessings!

be sure and only use small noodles...density is an issue and when you veer from a recipe...that is where some ppl get into to trouble. If in doubt...add the noodles when you reheat the soup. That will keep them from being mushy as well. Mine were not mushy...might be the brand I used...but I used very narrow noodles... you can use them longer...but break them in 1" pcs. I'm glad you loved the recipe...let me know how the larger noodles turned out for you.

+Keith Greenshields My suggestion on this one would be to leave the small noodles out and add them in for less 'mushy' noodles when reheating soup on stove top; You can add more or even larger noodles like wide egg noodles and spirals if you add the noodles after canning process (when reheating jars of soup) on stove. This way is good but some ppl argue that canning noodles is a density issue. I've not had an issue but Ball does not recommend you can noodles because some ppl go overboard and can thick noodles and that causes issues. I can 'tiny' noodles and have had luck. Up to you! Still, taste wise...I like adding them in after canning because they are cooked to a le dente stage and not over processed for the 90 minutes in the canner if you get the wrong kind of noodle that goes to mush in the canning process. Other than that...this is the best chicken SOUP you'll ever taste!! I get rave reviews on this recipe as I do on my Veggie Soup recipe. Let me know how it goes!!

Sounds like good advice i'll follow that I also prefer al dente. Thanks!

I found it best to add the noodles when reheating for firmer noodles...but this was delish! If you do CAN up recipe with the noodles in the jar, use TINY noodles..as canning anything with flour can have a density issue during the canning process. I've seen those who can larger noodles with no issue but I can only vouch for this one recipe with 'tiny' noodles. Frankly, it's safer and better quality to add the noodles during reheating of the soup down the road. Then you can use any sized noodle on hand. But for a sick person who can not reheat on stove...I add the noodles for a quicker method for them. My dad was dying of cancer and this was the only soup, besides my cream of potato soup...that he would eat...so that is when I started canning this recipe up for him to have on hand when I could not be there to make it for him. That's been seven years ago and I still make it for my family. They love this recipe; very rich and deep flavors. Let me know how it goes, hen!

Thank you I will

I also have my gluten free flour as well. We are set

I added recipe to video in a 'click here' box...if you go to that part of video where I make the flour and water thickener you can click on box and go directly to the GF recipe!! Blessings!!

tried clicking the box for the GF flour recipe and it wouldn't click over to the link nor open a new tab with it. Right clicking didn't do any good it, it just copied this page's URL.

+ressa319 It's a density issue; some ppl will go off the recipe and use thicker noodles that have not been tested in labs or that may be too thick or contain items which are not in the recipe; noodles, when store-bought or homemade do one thing, when rehydrate they swell a lot. When that happens it absorbs the moisture/liquid in the jar during canning process. This can cause not enough liquids in jar for canning needed and the heat may not have penetrated long enough to the center of the noodle to stop botulism; which by the way, did you know that one pint of botulism can kill everyone on this planet? True fact! LOL!! Not trying to scare anyone just saying that Ball and other companies can only back their own tried and true recipes for law suit reasons. They know canners, especially inexperienced ones may attempt to run amok with a recipe and that is the danger in it; they will not put in tiny noodles but put in large noodles, and then thicker ones the next time...they'll push the meter till it is 'unsafe' for thorough heating, and, that kind of recipe they can not support. So, they get rid of the idea all together; saying no pasta, no dairy, no eggs, etc... It's about control. They don't want ppl getting sick. Pasta is fine as long as it's not thick so the heat can penetrate it, but truthfully, it tastes firmer and less mushy if you put it after you open the jar and reheat contents. I only make it this way for when I'm sick and need a quick mug of soup. Other wise, I make it without noodles and add it in when I got more time to wait for delicious soup! :P I do the same for chili, i add the macaroni when I open jar later on...Hope this helps.

Wow, thanks. Good info there. Lots to think about. I have an elderly uncle that lives alone 5 hours from me. In the past, I made soups and froze them for him. Have been thinking about canning some in pints this year. Have been reading up and studying the process. I think I will try your recipe and follow your instructions carefully. Thanks so much for your input. I really appreciate the guidance.

That is so sweet of you to do for him; you hardly hear of anyone feeding relatives anymore... I feed my mother a couple of times a week; she says she can smell my grill from a few blocks away! LOL!!

LOL. I know she appreciates you. He hardly cooks for himself anymore and if I don't keep him supplied he eats way to many Banquet frozen dinners--yuck! My mother did it for him for a long time. When she passed away, I kept it up for her. She worried about him too. Thanks Janie, I appreciate your advice.

+Theresa It's wonderful to can--I love it! It's wonderful to feed others--I do that too. It's good that both of you do it also. But I have had the occasional "Banquet frozen dinner" in my time and I was thankful to have them also. And, I keep the trays, make my own, and put the "press n' seal" wrap over it (sometimes in a ziplock, sometimes not) and create my own "banquet" of frozen meals to nuke on occasion. Although I don't care to use the microwave any more than I have to.

She is using a presto pressure canner

Water bath canning is for HIGH ACID foods ONLY....meaning that they have added either vinegar or lemon juice to the recipe...example: Jams, jellies, pickles, pickled beets, tomato juice (if lemon juice was added) can all be water bath canned. Jellies have high sugar content as well. But veggies and meat are LOW ACID foods which need higher temps under pressure to kill bacterias and assure safe storage; for example, green beans, chicken, hamburger (any meat or meat product in a soup or other) as well.

Yes, I waterbath can pickles, relish, jams and apple/pear butter...

+casper1701d Did I miss something? "Well if that's the case..." If what's the case? Did I miss a previous comment?

RIght now the video is the recipe...I am working on my WIX webpage and having some probs with that! Oh-I wish I had one of those ppl in my life that could design webpages...URGH! LOL!

wish I could help you but that is beyond me.. thank you for the info.. I can use the video and follow along to make mine.. you really are wonderful.. blessings to you and your family!

I just eat it as is. But honestly...I like a fresher crispier noodle so leaving the noodles out and adding them when reheating is even better, in my opinion. But when I want to can some up to give as gifts...I do add a few very tiny noodles.

My GF flour recipe is on my channel page just search "Gluten Free Flour Mix" and you will get the video showing step by step how I make my GF flour mixture. Blessings!

Allison Lincoln that works great too! Either way, you will love this soup!

Cool, dark place is perfect for home-canned goods. basements, dark closets...etc.. No refrigeration is required until you open the jar.

thank you very big help

I have done a lot of canning on my glass top. Just check with the manufacturer to be sure

Go to my profile page and look for the 'magnifying glass' hit that and search "Gluten Free' and all kind so of recipes will pop up!

Make your own like I do; make chicken stock and dehydrate it and then grind to powder in a coffee mill or blender; spread out on dehydrator again for one hour or so and let cool again...vacuum seal in a canning jar with your foodsaver...if not toss in a few O2 absorbers and put on a ball lid to keep cool, dark and dry place. I usually try to make a quarts worth every Fall. That last me two years. If not, try Orington Farms.

+Estela Vargas You would store in a dry, dark, cool shelf (cabinet) for longer storage times. These are good for between 1 - 3 years...or that is how long they have lasted for me so far.

ok Thanks

+Peggy Grubb I just ate last jar from when I made this film...so however long that has been...it was still delish! So, about a year.

It'll be fine...

Sarah Gumbayan Yes! here is the link to that video: kzfaq.info/get/bejne/f65glNtq2dXIk4k.html ...and here is the link to my canning of the stock: kzfaq.info/get/bejne/jbpgpMKCsLKcnpc.html

1994abbygirl I make my own and vacuum seal but when I am out or getting low...I use Orrington Farms found at most walmarts or online.

Janie Pendleton Thank You!

+Melissa Gingerich You sure can! I often save our leftovers and can that into chicken noodle soup as well.

Bill Laut I wondered why they were out there on shelves and then suddenly just vanished! Thanks for letting us all know. I will write that name down and try to find some of their awesome noodles as well online. Ebay is always a good source for finding this stuff as well! Again! Thanks!

Janie Pendleton You're welcome! I also checked Amazon; they are selling these noodles in packs of 12 for $42, which brings the price down to approx $3.50 per bag. I ordered a pack; they arrived; and now I'm experimenting with them. They really are delicious and go well in a chicken soup!

I know, right?! They are perfect for that comfort food soup! Try add them to your microwave soups too. Adds some tummy filling to my veggie soups as well. I'm going to order then Spatzel noodles too. They are a bigger but 'wiggly' looking. LOL

Bill Laut How did the noodle experiment turn out? I bought some too off Amazon and they are on their way to me now. I bought several sizes to play around with as well. What did you make with yours and did you try canning them or freezing them?

Janie Pendleton Hello Janie: I apologize for not answering sooner as July was filled with drama. I haven't had a chance to do much more than cok some noodles up to measure for expansion. Curiously, I didn't see them expand in volume as you have. Perhaps it's because I haven't yet pressure-canned them. Anyway, I'm hoping to can some chicken soup in the next week or two, and will get back with you with the results.

According to Ball lids: one year.

+FRANCES LUNYOU, I AM VISUALLY IMPAIRED AS WELL! FEEL YOUR PAIN! YES! YOU CAN USE SMALLER PASTA BROKEN UP. I HAD A LADY TELL ME SHE USED THE NARROW NOODLES AS WELL AND SHE SAID SHE JUST DID NOT USE VERY MANY AND THEY ALL SEALED AND TURNED OUT FINE. ITS A DENSITY ISSUE. YOU DON'T WANT THE NOODLES BIG OR THEY'LL SOAK UP ALL THE BROTH AND IT'LL BE TOO THICK FOR SAFE CANNING; ALSO THEY CAN BE TOO THICK AND THE HEAT NOT PENETRATE THEM ALL THE WAY THROUGH; BUT 90 MINUTES AT 10LBS OF PRESSURE IS A LOT. YOU SHOULD BE FINE TO GO ON THAT. I'D USE FETTUCCINE SIZE INSTEAD THOUGH AND BREAK INTO SHORTER LENGTHS. I THINK ANGEL HAIR PASTA WOULD GET TOO MUSHY AND MAYBE NOT MAKE THROUGH PROCESSING. YOU CAN ALWAYS ADD THE PASTA WHEN YOU OPEN THE JAR TOO, INSTEAD OF BEFORE CANNING PROCESS. EITHER WAY WORKS. BLESSINGS!!!!

OOOOOH COOL; THANKS, WAS BITING NAILS; WONDERING IF THAT WAS GONA BE OK OR NOT... [CHUCKLE] I HAVE SOME OF THE NARROW EGG NOODLES SO WILL TRY THEM BUT MAKE-UM SHORTER... I DID THE SWEDISH MEAT BALLS TO NIGHT BUT COULD ONLY DO 5 AT A TIME IN MY CANER [[[THEM MEAT BALLS ARE FANTASTIC WOW!!!]]]... GOT TO GO TO THE DR TOMORROW SO WILL BE BUSY MOST OF THE DAY... I WILL JUDY PICK UP WHERE I LEFT OFF & MAYBE DO THE CHICKEN SOUP TOMORROW NIGHT.... THANKS AGAIN FOR THE SWIFT REPLY... BLESSINGS & BE HOPE FILLED.... FRANKI

Awesome! I love the meatballs too and you can put them in sweet and sour sauce, bbq sauce, what ever sounds good and can it up !

WOW WHAT A DEAL-O-MEAL... LOL MIGHT I ASK IF YOU HAVE A LIST OF YOUR "MEAL IN A JAR" STUFFs THAT YOU DO UP.... CAUSE I THINK THIS WOULD BE GREAT WHEN MY BODY ACTS UP AND I AM SICK; I COULD JUST OPEN A JAR AND HEAT IT UP AN WOULDNT HAVE TO DO A WHOLE LOT TO GET ME A BITE TO EAT... BLESSINGS & BE HOPE FILLED... FRANKI

Here is my whole series to view and make; enjoy!!! kzfaq.info/get/bejne/ob2XgrmoqJrLfGw.html

All meats can at the same time; duck might be a bit 'greasier' in it's fat content so I'd try to refrigerate the broth, skim off the top of the fat and use only the broth part in the canning process. Fat can encircle bacteria and actually help them to live through the canning process. That is why canning butter and other fats is considered a no no! That is why I cook my bacon and most meats before I load them in the jar...to rid of much fat and oils as possible. Here is a grand website on canning duckmeat and Geesemeat : www.refugeforums.com/refuge/threads/canning-duck.437698/

thanks! and I always take off the fat from the top

when I canning broth

+Jen Goods It's a density issue; Ball knows ppl will can any ole pasta if they agree you can; so I make my pasta small...but to be honest, I like my pasta al a dente and so I like adding it in when reheating the soups I can. If you do add pasta...keep it small and narrow. Nothing large or thick. Never add to much thickeners as well; keep soups and stews 'thin' as they can get thicker during the canning process and the heat/pressure may not heat center of jar as it should. I love this soup though...the pasta was decent...not mushy...but not firm like I like it either; next time, I'm leaving it out and adding it in later when heating jar of soup on stove top. Just my opinion.

+Janie Pendleton thankyou Janie, still learning and loving your videos, also learning about prepping, got that happening as well, learning from you, we.must be so behind things here in Australia lol, once again thankyou

Try homemade egg noodles...I've heard some say they've been successful with that...cut no more than 1/8 wide and no more than one inch long. Roll fairly thin. They swell to 1/4" wide and get a bit thicker but do not fall apart. I'm gonna test it soon and see if that works for me too. What are your thoughts on this?

Janie Pendleton I've had success using "No Yolk" noodles. They seem to hold up better than regular noodles.

Audrey M how much "No Yolk" noodles do you use and how wide of ones do you use? :)

Way less than you think....... about the equivalent of a teaspoon. Maybe just a bit more. I tried the wide egg noodles. They do ok if you use 2 or 3 broken up a bit. Not sure if this makes a difference, but I used to live at sea level and they were fantastic, but now I have to use 15psi and noticed I need to use much less or the fluid level is too low. This is just a guess...... wish I knew for sure. :(

Glad you like this recipe! I love reviews!! I agree, changing altitudes means more heat and pressure in canner and that may cook noodles even more (make them melt away during canning process)...so use a larger noodle; canning has a density issue, so make sure the noodles don't swell up and 'steal' the liquids out of jar...