Chicken noodle soup

from the kitchen of Ryanne Hiner of Loganville, Wisconsin


1 inch raw, cubed chicken
Chopped carrots
Chopped celery
Chopped onions
Salt and pepper

In quart jars, add 1 inch raw, cubed chicken. Next, add layers of chopped carrots, chopped celery and chopped onions. Add salt and pepper to taste. Top off with water to 1-inch head space. Add lid and ring. Pressure can for 90 minutes at 10 pounds of pressure. Best to add noodles when ready to eat.


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