Join me in my kitchen as I share my unique take on a classic favorite - Chicken Noodle Soup. This isn't just any recipe; it's my rebel version, where I'll show you how to make this delicious soup from scratch and then can it for long-term storage. I'll also explain why I believe my method is safe for my family, using a data logger to monitor the process.

First, I'll guide you through making a basic chicken stock using bones, a carrot, an onion, and a celery stalk. This stock forms the soul of our soup. After cooking in an Instant Pot for 40 minutes or simmering on the stove for 3 hours, I refrigerate it overnight. The next day, I skim off the fat and enrich the broth with the same fresh ingredients, adding chicken powder or bouillon for an extra flavor kick. Then come the noodles, cooked as per the instructions.

The real twist? I add the chicken meat only after the soup is fully prepared, letting it sit covered for 10 minutes to gently warm up. The canning process is timed - 60 minutes for pints and 75 minutes for quarts, ensuring each jar is at least half full of broth, following my unconventional but carefully considered approach.

This video is a must-watch for anyone looking to expand their home cooking and canning skills with a recipe that's not just tasty but also challenges the norms.

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Remember, this recipe isn't USDA tested, but I'm confident in its safety for my family. Watch the video to see my method and decide for yourself. And don't forget to subscribe by clicking at the bottom of the video for more kitchen experiments and insights!"