Food Storage Makeover: Homemade Chicken Noodle Soup Recipe

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

Soup
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

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

Directions
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!

VARIATIONS
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!

  • Bcr50

    what about dehydrated chicken ?? I mean we all need to know how to use those meats. 

    • http://foodstoragemadeeasy.net Jodi – Food Storage Made Easy

      Freeze-dried chicken would work great in this recipe!

  • Mrollans

    Can I can soups using potatoes or other starches?  Just wondered.  Please email me back at mrollans@roadrunner.com  Thanks a bunch!

    • http://foodstoragemadeeasy.net Jodi – Food Storage Made Easy

      Yes you can can potatoes, but you do not want to add noodles or other pasta,
      rice, flour, cream, milk or other thickening agents to home canned soups.

  • Dusty

    I don’t have a pressure cooker, how do I translate cooking times from pressure cooker to electric stovetop? From there I can translate to use our woodstove, or Dutch Oven in the outdoor kitchen firepit.
    Yeah, our power goes out often & long enough we’re building an outdoor kitchen around our 16′ x 32″ firepit, with an Adobe bread oven, 5-6′ wide grill with Dutch Oven shelf, propane wok stove, sink and electric outlet. *sigh*

    • http://foodstoragemadeeasy.net Jodi – Food Storage Made Easy

      Normal time to cook thawed chicken is probably 7-8 minutes. Then you would
      just need to heat the soup until warn and the noodles until they are cooked
      through. I’m not sure on exact times for it. sorry!

  • Sholland05

    I made this tonight. I had to make some substitutions b/c I didn’t have the dehydrated celery or onions. So I put in celery seed and dried minced onion. Instead of garlic salt I added dried minced garlic. Next time I’ll skip the celery and add powdered onion and garlic, because my pressure cooker did not seem to like those tiny bits of things. So it never reached pressure. It just kept spraying out of the red part. I let it go like that for 7-8 minutes and then I couldn’t let it go any farther. The manual said that food got stuck and it wasn’t able to hold the pressure. So I canceled it and opened it up (took forever to unlock). Thankfully the chicken was well over 180 and was closer to 200. So I did the noodles and it turned out fine. With the noodles, 1/4 cup water was too much and cut them SMALL! They will like double in size.
    My husband wasn’t here when I was cooking it. When he saw it he said why is there 2 kinds of chicken in there. He is picky and he ate it and said it was fine.
    Thanks for all you do. I too would never have dreamed of attempting homemade chicken noodle soup. I think next time it will be a lot better.

  • Sholland05

    I made this tonight. I had to make some substitutions b/c I didn’t have the dehydrated celery or onions. So I put in celery seed and dried minced onion. Instead of garlic salt I added dried minced garlic. Next time I’ll skip the celery and add powdered onion and garlic, because my pressure cooker did not seem to like those tiny bits of things. So it never reached pressure. It just kept spraying out of the red part. I let it go like that for 7-8 minutes and then I couldn’t let it go any farther. The manual said that food got stuck and it wasn’t able to hold the pressure. So I canceled it and opened it up (took forever to unlock). Thankfully the chicken was well over 180 and was closer to 200. So I did the noodles and it turned out fine. With the noodles, 1/4 cup water was too much and cut them SMALL! They will like double in size.
    My husband wasn’t here when I was cooking it. When he saw it he said why is there 2 kinds of chicken in there. He is picky and he ate it and said it was fine.
    Thanks for all you do. I too would never have dreamed of attempting homemade chicken noodle soup. I think next time it will be a lot better.

  • Susan B.

    My husband ordered a pressure cooker today. I CAN’T WAIT to get it! I’m definately going to make this chicken noodle soup.

  • http://watchoutformama.blogspot.com/ Ana

    I think you can also use a whole chicken in your pressure cooker. I don’t have a pressure cooker, either, Lori, so I haven’t done it. But a whole chicken is loads cheaper than just breast meat, and when you cook it with the bones and everything you get better flavor, I think.

    • http://foodstoragemadeeasy.net Jodi – Food Storage Made Easy

      Ya I cut that part out of the “already-too-long” video. But I looked in my manual and you can totally do a whole chicken in the pressure cooker. We were just thinking it might be hard to get enough broth in there with the whole chicken. And then it also wouldn’t be as low-fat or as quick because you’d still need to cool it and skim off the fat and stuff. But it would be faster than in a pot for sure!

      • Grandma Lori

        And remove the meat from the bones. But it is definitely a different broth with bones and skin included. I think a whole chicken, sold as “cut-up” could be used, half at a time. THen there would be room for enough water, and you could just let it cool while you go on facebook for awhile. (or mop the kitchen floor or something).

  • Susan B.

    Thank you for sharing this recipe. I can’t wait to make it. I mentioned to my husband that I REALLY want a preasure cooker. I’m looking forward to having one.

  • TK

    Thank you for posting the recipe. Am anxious to try it but in my stock pot since I don’t know how to use my pressure cooker yet. Also I haven’t made homemade noodles before… about how long before they are cooked? TYVM :)

    • http://foodstoragemadeeasy.net Jodi – Food Storage Made Easy

      Probably about 8-10 minutes.