I just made some chicken soup with some egg noodles this week because we have been sick so this is something we could have for a few days. I didn't have to worry about having to make a meal since I wasn't feeling well. Thanks for sharing!
Yumm! Thanks for the recipe! I have lots of chicken soup starter sitting on the shelf...I think I'll just add the veggies an noodles and away we go with a wonderful lunch.
The frozen veggies are flash frozen at their peak so there isn't as much nutrition loss or handling as what we think of as "fresh" veggies in the stores that were picked under-ripe and shipped. Plus, the frozen veggies are already peeled and chopped. The starter or base is an excellent way to keep meal prep short and quick. What ways do you use it?
Just love the way your soup looks and the frozen veggies is genius. Never thought about using them. I bet this soup tastes amazing. Thankbyou for sharing.
This is a wonderful way to have chicken soup on the shelf! There are tons of options with this ready to go starter jar! Great recipe! And I agree with not using canned stuff to make new canned stuff. 1, a waste of time from canning the first item, and 2, a waste of a good new lid when not necessary. Besides, you will ALWAYS find a way to use the canned broth. Thanks for sharing!
Thank you for affirming my feelings on using home canned to make more home canned products. We've had one of these already, made with water, and it tastes AMAZING, with just water.
Thank you. It is delicious. I just Heat it and thicken it as I want. Using my creamy soup mix makes a quick chicken pot pie filling. Still low salt, so you can season further as you need it.
I'm glad to be participating. This recipe is easy and versatile. We just had it last night thickened with my "cream of anything soup mix" for a nice creamy chicken soup.
Having foods for any type of emergency, and just convenience is so reassuring. We are less likely to have take-out in a lazy or stressed day simply because it's handy.
Chicken soup, creamy chicken soup, chicken stew, chicken and dumplings, chicken pot pie, chicken done shepherds pie style. It's so versatile. My batch came out rather bland. It will need more salt for most people.
That was a quick, no fuss- no muss way of making chicken soup to can. That was very flexible. I also do not use salt when I can. There are only a few recipes that I use salt very sparingly and it's the canning salt. I prefer to add salt when heating it up. You never know who will be eating the soup and I prefer to have everyone salt their own.
I exactly agree on the salting issue. 99% of my canning has no salt. I chose a tiny amount for this batch because the last batch tasted entirely bland. A bit of salt made all the difference.
It does open up freezer space, and has easy food on your shelf it your unwell, or have last minute guests. Everyone has those days where they'd be fine with eating cereal instead of cooking. This helps.
This is one of my favorite 'go to' meals during the cold winter months. So many ways to use it! I always pack mine hot into my jars. Enjoyed your video - thanks for participating in the March Canning Madness 2024 collaboration. It's been fun!
It may be a bit rebel to cold pack this, but you can raw pack beef stew for 90 minutes, and raw pack chicken for 90 minutes, or vegetable soup for 90 minutes, so I went with the general teaching that you use the longest time of any item in the jar. 90 minutes. I love the versatility too.
@@debbiekiehl9166 thanks for clarifying that. I'm sorry if my reply came across wrong. I'm lazy and take the shortest route possible that is still safe. ❤️
LIKE YOU I MAKE VEGGIE SOUP USEING A VARITY OF MEATS SO IT IS GOOD FOR A VARIETY OF MEALS. I ALSO USE MY CANNED FRENCH ONION SOUP FOR A VARIETY OF THINGS.
There are some limitations. There should be no thickeners, rice, or noodles. I would also make very sure no frozen bits are remaining. The time will be the same as I used, 75 minutes for pints, and 90 minutes for quarts, with whatever pressure you should use for your elevation. I can't see why it would be an issue. But that is up to you to decide. Do a little more research first.
What a great way to have meals ready to go! Great video!
Thanks so much! 😊 With Creamy Soup Mix, or thickened as stew, or served with some noodles as soup, the versatility makes this very handy.
I just made some chicken soup with some egg noodles this week because we have been sick so this is something we could have for a few days. I didn't have to worry about having to make a meal since I wasn't feeling well. Thanks for sharing!
That's the exact reason to have canned foods on the pantry shelf. And homemade in a jar is even better. You know the ingredients.
Yumm! Thanks for the recipe! I have lots of chicken soup starter sitting on the shelf...I think I'll just add the veggies an noodles and away we go with a wonderful lunch.
The frozen veggies are flash frozen at their peak so there isn't as much nutrition loss or handling as what we think of as "fresh" veggies in the stores that were picked under-ripe and shipped. Plus, the frozen veggies are already peeled and chopped. The starter or base is an excellent way to keep meal prep short and quick. What ways do you use it?
Just love the way your soup looks and the frozen veggies is genius. Never thought about using them. I bet this soup tastes amazing. Thankbyou for sharing.
This is a wonderful way to have chicken soup on the shelf! There are tons of options with this ready to go starter jar! Great recipe! And I agree with not using canned stuff to make new canned stuff. 1, a waste of time from canning the first item, and 2, a waste of a good new lid when not necessary. Besides, you will ALWAYS find a way to use the canned broth. Thanks for sharing!
Thank you for affirming my feelings on using home canned to make more home canned products. We've had one of these already, made with water, and it tastes AMAZING, with just water.
Wonderful homemade chicken soup for your pantry. Healthy, no preservatives. And it looks delicious!
Thank you. It is delicious. I just Heat it and thicken it as I want. Using my creamy soup mix makes a quick chicken pot pie filling. Still low salt, so you can season further as you need it.
Thanks for joining the collaboration, and this yummy looking recipe.
I'm glad to be participating. This recipe is easy and versatile. We just had it last night thickened with my "cream of anything soup mix" for a nice creamy chicken soup.
What a great product to have on the shelf especially with the once frozen vegetables. Thanks!
The once frozen veggies are already the right size for chicken pot pie or soup. I do like larger pieces in fresh stew, but it all tastes good.
Thank you for explaining everything so nicely. It is so nice to having canned meal ready to go.
Having foods for any type of emergency, and just convenience is so reassuring. We are less likely to have take-out in a lazy or stressed day simply because it's handy.
Looks amazing. Thank you for sharing.
Thanks for watching. It is good.
It looks wonderful! Thank you for sharing!
Thanks for watching. It is good.
Great video love this collaboration
Isn't this a great selection of ideas. I'm going to try the homemade sweet and sour sauce for canning.
What a way to stock the pantry shelves for east meal prep later. We have such busy lives that any help is a bonus.
It sure is. When someone in the house gets sick for example, it's super handy to have ready.
Everyone needs a variety of soups on the shelf. Yum. Thanks for sharing.
Right! We sometimes forget here that convenience foods have their place. Homemade allows us to control the ingredients.
Love the soup base. Need this on my shelf. Thank you for sharing this with us.
Chicken soup, creamy chicken soup, chicken stew, chicken and dumplings, chicken pot pie, chicken done shepherds pie style. It's so versatile. My batch came out rather bland. It will need more salt for most people.
Thank you for sharing this soup base. I love all of the uses for this versatile base. Thank you for being a part of this collab!
Versatility is Queen in our pantry. Food fatigue is easy to avoid if you think about the options
I love a good bowl of chicken soup when im sick.
Homemade will be healthier than store tins. My recipe needs salt, you can add rice or noodles at the time of cooking.
That was a quick, no fuss- no muss way of making chicken soup to can. That was very flexible. I also do not use salt when I can. There are only a few recipes that I use salt very sparingly and it's the canning salt. I prefer to add salt when heating it up. You never know who will be eating the soup and I prefer to have everyone salt their own.
I exactly agree on the salting issue. 99% of my canning has no salt. I chose a tiny amount for this batch because the last batch tasted entirely bland. A bit of salt made all the difference.
This is a great ideal. Opens up freezer space. I love the ideal of having jars of the base chicken soup available.
It does open up freezer space, and has easy food on your shelf it your unwell, or have last minute guests. Everyone has those days where they'd be fine with eating cereal instead of cooking. This helps.
This looks great thanks!
Delicious! This did turn out low on salt, but this way I can adapt it without over doing the salt.
This is one of my favorite 'go to' meals during the cold winter months. So many ways to use it! I always pack mine hot into my jars. Enjoyed your video - thanks for participating in the March Canning Madness 2024 collaboration. It's been fun!
It may be a bit rebel to cold pack this, but you can raw pack beef stew for 90 minutes, and raw pack chicken for 90 minutes, or vegetable soup for 90 minutes, so I went with the general teaching that you use the longest time of any item in the jar. 90 minutes. I love the versatility too.
I'm not against raw packing, just don't when I make this! @@ButtercupAndFernHomestead
@@debbiekiehl9166 thanks for clarifying that. I'm sorry if my reply came across wrong. I'm lazy and take the shortest route possible that is still safe. ❤️
I only recently learned you can use frozen veggies for canning. What a time saver!
Right!?! These veggies are the perfect size for chicken pot pie. Or chicken shepherds pie style. You're only limited by your imagination.
I think I’ve canned this more than anything except plain chicken breast … love that is a great base.
It's great isn't it!. I'm glad I'm not alone in this.
LIKE YOU I MAKE VEGGIE SOUP USEING A VARITY OF MEATS SO IT IS GOOD FOR A VARIETY OF MEALS. I ALSO USE MY CANNED FRENCH ONION SOUP FOR A VARIETY OF THINGS.
I have never made onion soup. I'll have to find a recipe.
Is it alright to pressure can my frozen chicken soup, once I thaw it?
There are some limitations. There should be no thickeners, rice, or noodles. I would also make very sure no frozen bits are remaining. The time will be the same as I used, 75 minutes for pints, and 90 minutes for quarts, with whatever pressure you should use for your elevation. I can't see why it would be an issue. But that is up to you to decide. Do a little more research first.