So I cooked my first chicken last night for dinner (it was yummy!) and I'm planning on using the carcass tonight to make chicken noodle soup. Since it's a little warm to be eating soup, I was planning on canning it for this winter. I'm flashing back to Thanksgiving when I made turkey noodle soup. If I leave the pasta in the soup, it absorbs all the liquid. I don't want that to happen with the soup I'm making tonight. Is there any way to make the soup with the noodles in it and can it without the pasta absorbing the stock??? I can't find anything about pasta in my canning book or on line... Thanks!