Homemade Chicken Soup.  
Safe home canning instruction.  

with Sharon Peterson

Homemade Chicken Soup: Safe Recipe for Home Canning

Homemade chicken soup ~ combine ingredients, simmer until the kitchen smells wonderful, serve with homemade bread, add a dose of Love! 

If you want to can your chicken soup, you will need to know how to use a pressure canner. This pressure canning page has more detailed information and step by step instructions. 


Gather your canning supplies


  • 4 quarts chicken broth - homemade chicken broth is best.
  • 4 cups chopped chicken - cooked
  • 4 cups vegetables - I use 1 cup celery, 2 cups carrots, 1 cup onion, adjust this to taste.
  • Salt and Pepper to taste
  • 1 clove garlic
  • If you like other seasonings you can add them. Remember they will be stronger by being canned.

Canning Procedure


Place chicken broth and chopped chicken in a stock pot, bring to a boil.  Homemade broth makes superior homemade chicken soup. 

Chop all your vegetables. I use about 1 cup each celery and onion and 2 cups carrots. You can alter the types of vegetables as long as you end up with about 4 cups total.  

Add vegetables to stock pot bring to a boil. 

Add salt and pepper. I use about 1 T salt. I don't really measure my pepper, just shake some in. 

Add garlic. This can be finely diced or use a garlic press. 

Add any seasonings that you prefer. We like ours with just the ingredients listed.

You might like to add dill, basil. Remember that fresh seasonings may get stronger as they are canned. If you add bay leaves, let the soup simmer for a bit to get the flavor throughout but remove the bay leaves before filling jars. The only herb I read that is not a good idea for canning is sage.  Apparently it gets very strong in the jars.  But I've never heard of adding sage to chicken soup anyway.  

Chicken soup.

Using a slotted spoon add your solid ingredients to the jars.  Aim for no  more than 1/2 filled with solids.  Then go back and top off each jar with the cooking broth.  

Leave 1 inch head space. 

Place your lids on and process according to pressure canning instructions. 



One of the most frequently asked questions I get.  "Do I really need to use a pressure canner?"  Yes you really do need a pressure canner.  Chicken soup is a low acid food and the pressure canner is the only safe option. 

Pints - 1 hour and 15 minutes 

Quarts - 1 hour 30 minutes. 

You might notice a difference in processing times compared to my canning soup page here.  These are both tested recipes from two different sources.  I always recommend following tested recipes.  

Source - Ball Blue Book 

Adjustments for Pressure Canner
Altitude in Feet Dial Gauge Canner Weighted Gauge Canner
0-1000 11 10
1001-2000 11 15
2001-4000 12 15
4001-6000 13 15
6001-8000 14 15
8000-10,000 15 15
› Canning Homemade Chicken Soup

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by Sharon Peterson, Copyright © 2009-2019 SimplyCanning.com

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