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Homemade Chicken Noodle Soup Mix in a Jar.

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  • Prep time: 15 minutes

  • Assembly time: 10 minutes

  • Total Time (Assembly): 25 minutes

  • Active Cooking Time (When ready to serve): 25 to 30 minutes

  • Course: Soup / Pantry Staple / Giftable Recipe

  • Cuisine: American Comfort Food

  • Servings: 6 hearty servings per jar

  • Intensity Level: Very Easy (Perfect for beginner cooks, meal preppers, and DIY gift makers)

Ingredients

To fill one standard 32-quart (quart-sized) wide-mouth mason jar, you will need the following carefully measured dry and dehydrated ingredients.

For the Soup Base & Seasonings (Layered in the Jar):

  • Chicken Bouillon Granules or Powder: 1/2 cup (high quality or low sodium depending on your preference; forms the rich flavor base).

  • Minced Dried Onion: 3 tablespoons

  • Dried Parsley Flakes: 2 tablespoons

  • Dried Thyme: 1 teaspoon

  • Ground Turmeric: 1/2 teaspoon (this is the secret ingredient that gives the soup a gorgeous, golden, restaurant-quality broth color).

  • Garlic Powder: 1 teaspoon

  • Black Pepper: 1/2 teaspoon freshly cracked black pepper

For the Body of the Soup (Layered in the Jar):

  • Dehydrated or Freeze-Dried Mixed Vegetables: 1 cup (typically a mix of carrots, celery, peas, and corn; ensure they are completely dry for shelf stability).

  • Wide Egg Noodles: 1.5 to 2 cups (uncooked; choose a sturdy brand that holds up well during simmering).

Step-by-Step Assembly Instructions

Creating these jars is a fun, clean kitchen project. For the best aesthetic results, use a wide-mouth quart mason jar so the layers stack neatly and are easy to pour out later.

Step 1: Prepare and Clean Your Jar

  1. Ensure your 32-ounce mason jar and its airtight lid are completely clean, sterilized, and—most importantly—100% bone dry. Any residual moisture can cause the dried ingredients or noodles to spoil or clump together.

Step 2: Mix the Fine Seasonings First

  1. In a small mixing bowl, whisk together the chicken bouillon granules, garlic powder, ground turmeric, dried thyme, parsley flakes, minced dried onion, and black pepper until uniformly combined.

  2. Using a dry funnel, carefully pour this fine seasoning mixture directly into the bottom of the mason jar. Tap the jar gently on a kitchen towel to level out the surface.

Step 3: Add the Dehydrated Vegetables

  1. Next, layer the 1 cup of dehydrated or freeze-dried vegetables directly over the seasoning layer.

  2. If your vegetable pieces are large, you can gently press them down to create an even, distinct color band in the jar.

Step 4: Pack the Egg Noodles

  1. Fill the remaining space in the jar to the very top with the uncooked wide egg noodles.

  2. Pack them down firmly but carefully so that the noodles do not break apart too much, ensuring the lid can close tightly and seal out air and moisture.

Step 5: Add a Tag and Store

  1. Seal the jar tightly with its lid.

  2. Attach a handwritten or printed recipe card around the neck of the jar with twine or ribbon, detailing the cooking instructions so whoever opens it knows exactly what to do!

  3. Store in a cool, dark, dry pantry for up to 6 months.

How to Cook the Soup (From the Jar)

When you are ready to transform your jar of mix into a steaming pot of comfort, follow these simple stovetop directions. (Note: You will need to supply your own cooked chicken and water or broth when cooking!)

Ingredients Needed on Cooking Day:

  • 1 jar of Homemade Chicken Noodle Soup Mix

  • 8 cups (2 quarts) water or low-sodium chicken broth

  • 2 cups cooked, diced, or shredded chicken breast (rotisserie chicken works wonderfully here)

  • Optional: Salt to taste

Cooking Instructions:

  1. Empty the Jar: Remove the lid and dump the contents of the jar (seasonings, vegetables, and noodles) into a large soup pot or Dutch oven.

  2. Add Liquid: Pour in 8 cups of water or chicken broth. Give everything a good stir to distribute the bouillon and spices evenly into the liquid.

  3. Simmer: Place the pot over medium-high heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low, cover the pot with a lid, and let it simmer for 15 to 18 minutes, or until the egg noodles and dried vegetables are tender.

  4. Add Chicken: Stir in the 2 cups of pre-cooked shredded chicken. Let it warm through for an additional 3 to 5 minutes.

  5. Taste and Serve: Taste the broth and add a pinch of salt if needed. Ladle hot into bowls and serve immediately with crusty artisan bread or crackers.

Storage & Shelf Life Tips

  • Pantry Storage: Kept in a cool, dark environment away from direct sunlight and humidity, this dry mix will safely maintain its quality and flavor for up to 6 months.

  • Moisture Control: Always ensure your funnel, measuring cups, and jars are completely dry before assembly. Moisture is the enemy of dried pantry mixes!

Nutrition Information

(Values are approximate per serving, based on 6 total servings when prepared with water and standard chicken breast)

  • Calories: 185 kcal

  • Total Fat: 3.5 g

    • Saturated Fat: 0.8 g

  • Cholesterol: 45 mg

  • Sodium: 720 mg (Note: Sodium can be significantly reduced by using low-sodium bouillon granules)

  • Total Carbohydrates: 26 g

    • Dietary Fiber: 2 g

    • Sugars: 3 g

  • Protein: 12 g

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