Canning chicken

Jordan started buying raw meat wholesale when she lived in AZ.  When she moved to UT, she found that the company, Zaycon, also delivered here locally.  We started buying fresh bone-less, skinless chicken and low fat hamburger from them in bulk.  Like 40-50 pounds at a time.  Sometimes we split an order. She has taught me how to can meat!  Who knew?  I canned a bunch of meat, and also cooked and shredded some and froze it in single serving bags.  I also bagged chicken breasts for BBQ and other recipes.  I now have meat ready to go for at least the next six months.  I love it!  

This is a great shortcut.  Cook the chicken buy boiling it
or baking it and then put it in the Bosch mixer with the
 cookie paddle and it shreds it like a champ!
 Love this quick way to shred chicken! 

And to finish off the day, a nice pot of
chicken noodle soup was a hit.
 Here is a great recipe my sister Mary Ann shared:

Creamy Chicken Noodle Soup

6 frozen chicken breasts (or two bags of my pre-cooked chicken) to make 4 cups cooked chicken
3 cups water
3 chicken bouillon cubes
2 cups chopped celery
2 cups chopped carrots (sometimes I used the pre-shredded carrots found in the produce section at the grocery store and they work great in this recipe)
1 chopped onion
2 cans cream of chicken soup
1 cup of milk
1/2 package cooked egg noodles

Put frozen chicken breast in a pan with 1/2 cube of butter and 1 to 2 cups of water.  Cover and cook on medium heat until the chicken is done (about 20-30 minutes if chicken is frozen, less time if chicken is thawed.)  Drain chicken.  Boil together the next 5 ingredients until vegetables are tender.  Add 2 cans of cream of chicken soup and 1 cup of milk, add in four cups of cubed or shredded cooked chicken.  Cook noodles according to package.  Add to soup.  Serves about 4-6.