Food Storage Makeover: Homemade Chicken Noodle Soup Recipe

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We’ve been so busy with the Seven Day Challenge, One Second After group book discussion, and the Thanksgiving holiday, that we haven’t done a segment in our Food Storage Makeover series for a few months. Today Jodi shows Grandma Lori how to convert her favorite homemade chicken noodle soup recipe into a fabulous food storage recipe that is easier, faster, healthier, and just as delicious!


Homemade Chicken Noodle Soup Recipe – food storage style

3 large chicken breasts
1/2 c. dehydrated celery
1/3 c. dehydrated onions
1/4 c. dehydrated carrots
9 cups of water
1 tsp. garlic salt
1 tsp. parsley
salt and pepper to taste

2 cups whole wheat flour
2 eggs
1 tsp. salt
1/4-1/2 c. water

Add all ingredients into a pressure cooker. Cook according to your pressure cooker’s directions for chicken breasts. Using the Cuisinart Electric Pressure Cooker this was 15 minutes on high pressure (we used frozen chicken breasts). While the chicken cooks, prepare noodles. Knead for 5-10 minutes in a mixer with dough hooks. Roll out to about 1/8 inch thick. Cut with a pizza cutter into 1/4 inch strips about 3 inches long. Separate the noodles and let dry out a little bit. When chicken is done cooking, remove and cut into bite-sized pieces. While cutting, set your pressure cooker to a browning setting and throw in the noodles to cook. Add the cut up chicken back in and cook until noodles are soft. ENJOY!

One of my favorite things to do is make a batch of this soup without the noodles. Then I make a big batch of brown rice in the pressure cooker. I separate the rice into lunch-size portions and put the soup in a large tupperware. Every day I mix a little bowl of soup with rice added in and it is a delicious, healthy, low-fat, quick, easy lunch for me!

Another favorite family recipe made easier and faster using food storage is Chicken Tortellini Soup. The basic soup is very similar to the above recipe. I’ll share my tricks on that one another day!

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