Delicious Chicken Noodle Soup In A Jar Recipe [Easy 20 Min Meal]

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This chicken noodle soup in a jar recipe is one of my all-time favorite ones. It is super delicious, easy to cook, and takes almost no time to make. You can fill the jar whenever you want and cook it at any time within a year whenever you are sick or feel under the weather. It can uplift your mood at any time.

Also, these can be perfect gifts for your sick neighbour or a special person. Just don’t forget to write the instructions for cooking this on a piece of paper and attach the paper to the jar. And that’s all. The receiver can make it within half an hour and enjoy it.

Why You’ll Love This Chicken Noodle Soup In A Jar Recipe

Below are the reasons why all my readers love this recipe too much:

1. Easy to make: This recipe is so easy to make that anyone can cook it. No experience needed!
2. Takes no time: To pack a jar, you would need around 10 minutes for maximum and to cook? It takes no more than 20 minutes, and the soup will be ready to be served by that time.
3. Perfect as a gift: You can gift this recipe to a sick person or even your sick neighbor. Trust me, he or she will be so happy to get this from you, as when a person gets sick, his heart wants something delicious and comforting while sitting on a cozy bed. That’s everything this chicken soup recipe has.
4. You can make it whenever you want: Regardless of the 12 months of normal storage time, you can cook in any season you want. From summer to winter, this soup can immediately uplift your mood at any time.

What kind of Containers Should You Use?

For this recipe, you can use any type of containers:

Glass Mason Jars (Recommended)

You can and you should use these glass mason jars that are safe for storing foods. Normally, quart-size jars work perfectly for this recipe. These are airtight, reusable, non-reactive, and ideal for vacuum-sealing or oxygen absorber use.

Mylar bags with zip seal

You can also use these lightweight bags that are moisture-proof, light-proof, and ideal with an oxygen absorber. These are basically best for bulk prepping and camping meals.

Food-grade Plastic Jars Or Canisters

Besides these two above, you can use food-grade plastic jars or canisters that can hold this amount of ingredients. These are also durable, reusable, less fragile than glass, and you can use them for everyday use.

You can use these three. Any one of them can be safely used. But for safety, don’t use plastic bags that are not airtight or durable, non-food-safe containers, or containers without tight-sealing lids.

Just take care of these things, and you will be completely fine.

Ingredients You’ll Need

Here are all the ingredients that you will need to make this amazing recipe:

1. Egg Noodles: These noodles are the base ingredient for this chicken noodle soup in a jar. These noodles form the hearty base of the soup, providing comforting texture and bulk. Also, egg noodles cook quickly and absorb flavors very well. You can also try gluten-free pasta, dehydrated or freeze-dried pasta, or even rice noodles for this recipe. They also go hand-in-hand with this recipe.
2. Butter Powder: This ingredient adds a rich, creamy depth to the broth. It mimics the flavor of melted butter without actually using butter and ultimately enhances the mouthfeel without needing refrigeration.
3. Chicken bouillon: It’s a concentrated flavor booster. Provides the essential savory, umami-rich chicken base that makes this recipe 100x more delicious as well. Don’t worry if you don’t have chicken bouillon or want to use it; scroll below to know the substitutions for this recipe.
4. Freeze-dried garlic: This gives a warm, slightly spicy flavor and makes the soup taste more homemade.
5. Kosher Salt: It just brings out the flavors of the other ingredients. You can adjust the amount of this ingredient more or less completely depending on your taste.
6. Black pepper: It also adds a bit of warmth and spice without making it hot. You can also adjust the amount of this ingredient to your taste.
7. Freeze-dried thyme: A common herb in chicken soup. It adds a fresh, slightly minty flavor.
8. Cayenne Pepper: Does almost the same thing as black pepper. That’s why it is an optional ingredient. But it also adds a tiny bit of heat. We will use just a pinch to wake up the flavors of this recipe.
9. Freeze-dried celery: This ingredient adds a mild, slightly bitter taste that balances the sweetness of the carrots. Also, gives a bit of crunch.
10. Dried carrots: The dried carrots bring a natural sweetness and color to the soup. They soften nicely when cooked and satisfy the tastebuds when eaten.
11. Chopped onions: These also add savory flavor and make the broth taste even richer and more comforting.
12. Dried chicken: As said in the name, it’s a chicken soup recipe. So, the chicken is the base material for this recipe. It adds protein to the recipe and makes the soup more filling.
13. Oxygen absorber: Some people use an oxygen absorber, and some do not. While I use oxygen absorbers in these types of recipes, as these products keep everything fresh in the jar by removing air. Make sure you put them at the top (if you are using them) so that you don’t forget to take them out before cooking.

Personally, I used all the dried chicken, chopped onions, dried carrots, freeze-dried celery, Freeze-dried thyme, butter powder, and chicken bouillon of Thrive Life. Their products are really great, you can also use them.

Where Can I Find These Ingredients?

You can get all these ingredients in your nearest supermarkets, or, for the best, you can go to a natural or bulk food store. There you will have various options of veggies, noodles, boullions, and everything needed for this recipe.

And if you still can’t find all the ingredients, then check online or use the substitutions I have provided for each ingredient below:

Substitutions Of Hard-to-find Ingredients

After reading the above list, if you are thinking that you won’t get all the ingredients in your nearest store or whatever, don’t worry! I have given the substitutions or alternatives of most of the ingredients listed above that I had trouble getting to make this recipe:

1. Butter powder: If you don’t have butter powder, you can add 1 tablespoon of real butter while cooking or use whole milk powder with a tiny pinch of salt. Use the whole milk powder in the same amount as you would with the butter powder.
2. Freeze-dried garlic: If you don’t have it, then you can use dehydrated minced garlic of the same amount.
3. Freeze-dried thyme: You can replace it with regular dried thyme of the same amount that can be found in most spice racks.
4. Dried chopped onions: You can replace them with dehydrated onion flakes or onion powder.
5. Freeze-dried celery: You can use dehydrated celery flakes instead of this ingredient. Also, use the same amount of celery flakes as you would use the freeze-dried celery.
6. Dried carrots: You can use dehydrated carrot flakes or slices of the same amount.
7. Oxygen absorber: For preserving or storing food for a long time, you will need to use oxygen absorbers. But if you plan to consume the recipe within 6 months, don’t go for the oxygen absorber. Just put it in an airtight container.

Is Boulion Optional?

Boulion is kind of mandatory for this recipe. If you skip it, then you will end up with a bland, flavorless, and spoiled chicken soup. You can and should use chicken bouillon for better flavor, but if you have any problems using it, check below. I have given you how you can make a homemade bouillon-like mix that will deliver the same flavor:

1. 1 tsp onion powder
2. 1/2 teaspoon garlic powder
3. 1/2 teaspoon dried parsley
4. 1/4 teaspoon turmeric (adds golden color like chicken broth
5. 1/4 teaspoon thyme or Italian seasoning
6. 1/2 teaspoon salt
7. 1/2 teaspoon nutritional yeast
8. 1/4 teaspoon paprika (for depth)

You can directly buy dried parsley from your nearest store, but you can also make it at home. To make it, just wash and dry parsley well. Then spread the parsley leaves in a single layer on a baking sheet lined with parchment paper. Then set your oven to the lowest temperature (around 100 – 110°F) and place the tray in the oven with the door slightly open for air circulation.

Dry for 1-2 hours. Check frequently until leaves are dry and crumbly. Now, remove and cool the leaves and crush or grind them according to your need. This is how you can make dried parsley and thus make an alternative to chicken bouillon cubes.

How To Cook This Chicken Noodle Soup In A Jar Recipe?

There will be two parts to this recipe. One is filling all the dry ingredients in a jar and instructions on how to store it for months, and another one is the cooking process of this chicken noodle soup that you can write on paper, attach it to the jar, and gift it to someone special or sick!

Filling the Jar

First, take a jar and put a funnel on top of it. Now put all the noodles in it. And then start by adding 1 tbsp butter powder, 1 tbsp chicken bouillon, 1 tsp freeze-dried garlic, 1/2 tsp kosher sat, 1/2 tsp black pepper, 1/2 tsp freeze-dried thym, a dash of cayenne, 1/4 cup freeze-dried celery, 2 tbsp carrots, 2 tablespoon chopped onion, 1 cup chicken slices, and finally at the top use the oxygen absorber.

Once you have done this, let’s know how you can cook it perfectly!

Pro Tip

When you are filling your jars with long, hard noodles, you might face the problem that the noodles are breaking into pieces when you are putting all the ingredients and sealing the jar. To avoid it, you can soak your noodles a bit. Don’t cook it completely, just soak it once in hot water to make it bendable. We will cook them completely when we are to cook the whole soup with full preparation.

Cooking The Chicken Noodle Soup In A Jar Recipe

Step 1: Pour The Jar and Add Water

First off, take a large soup pot or Dutch oven, and pour the jar into it. This mix should include noodles, spices, chicken cuts, and everything you previously loaded the jar with. Now, pour at least 6 to 7 cups of water into it and mix it very well.

Step 2: Boil The Mixture

After adding water and mixing it, when the dry ingredients have begun to rehydrate and the broth flavors start to come alive, this is where your soup starts turning into something real and nourishing. Now, place the pot on the stove and turn the heat to medium-high. Bring the soup to a boil over medium-high heat and stir occasionally. As the water heats, the spices will bloom and the broth will begin to smell rich and delicious.

Step 3: Simmer And Soften

Once all the ingredients are boiling, lower the heat to medium and let the soup simmer for about 12 minutes. Don’t forget to stir every few minutes to keep the noodles from sticking. During this time, all the noodles, veggies, and flavors will be cooked thoroughly and come together into a warm, satisfying harmony.

Step 6: Taste and Serve

Check if the noodles and carrots are tender. After those 12 minutes, it’s time to serve it. But before you serve, first taste the soup and adjust some seasonings if needed. Once you are done adjusting, pour it into a bowl and enjoy your delicious homemade chicken noodle soup in a jar recipe.

BONUS: Gluten-free version

To make it gluten-free, you just need to change a few ingredients. In this recipe, gluten is contained by these ingredients: Butter powder, chicken bouillon powder, noodles, and dehydrated cooked chicken.

Now, you can’t remove all of them. You can replace them or be sure about gluten-free certification. For butter powder, chicken bouillon powder, and others, you can look for the gluten-free certification on the label. You can replace the chicken bouillon with the homemade blend that is also gluten-free.

So, if you want to make this recipe gluten-free, just optimize the ingredients a little bit, and nothing else.

Recipe Card

FAQs

Below are some FAQs that I frequently receive from home cooks who have tried to cook this recipe:

Should I use a FoodSaver to seal the Chicken Noodle Soup Filled Jars?

You don’t need a FoodSaver or vacuum sealer to seal the jars. If you have read the whole recipe carefully, you have come to know that we are using oxygen absorbers to keep the mixture “OK” for around a year. Even if you don’t use any of them, you can also store them in an airtight container for up to 6 months. Therefore, you probably don’t need to use a food saver or a vacuum cleaner. But if you want to, you can do that. Using this will increase the shelf life of the food.

Do I need Oxygen Absorbers in the jars?

It depends completely on you. If you want to preserve the jars for more than 6 months, then it is best to have an oxygen absorber at the top. But if you are just making it for 3 to 4 months, just keep it in an airtight container or bag, whatever. You will not need any oxygen absorber there.

What is the shelf life of these soup mixes?

If you use an airtight jar, oxygen absorbers (as I said), and keep it in a cool place (your kitchen racks), then it can be perfect for up to 9 to 12 months. Sometimes even up to 18 months if it’s vacuum sealed and stored in ideal conditions.

Could I replace the dehydrated vegetables with dried vegetable flakes or powders?

Yes, you can replace dehydrated vegetables with dried vegetable flakes or powders in your soup-in-a-jar. It still works really well. Just replace the dehydrated veggies with dried vegetable flakes with a 1:1 ratio, and you’ll be completely fine and good to go.

Final Words

So, if you have come so far, then please let me know if you liked it in the comments section. If you really liked it, you gotta check out chicken corn soup and Cafe Rio chicken tortilla soup recipe, as you will surely like them as well.

By the way, if you have tried it at home, please let me know how it was. Also, if you have tried something different or have any special ideas for this recipe, don’t forget to leave a comment below. I would love to hear from you.

For today, Thanks for reading and Happy cooking!