Homemade chicken soup recipe ~ combine ingredients, simmer until the kitchen smells wonderful, serve with homemade bread, and add a dose of Love!
If you want to can your chicken soup, you will need to know how to use a pressure canner. The pressure canning page has more detailed information and step-by-step instructions, while you can find instructions for how to make chicken soup on this page.
Gather Your Canning Supplies:
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 and 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 any seasonings that you prefer. We like ours with just the ingredients listed.
You might like to add dill or 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.
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 headspace.
Place your lids on and process according to pressure canning instructions.
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. THAT page discusses adapting your own soup recipe. Many variables are involved so the processing times will be different, and it is important to fill your jars half full of solid ingredients as well as follow the processing instructions provided.
These are both tested recipes from two different sources. I always recommend following tested recipes. The source for this recipe is this - Ball Blue Book. That book is a older version and is often not available. If you are looking for a more recent version, try this one here: Ball Blue Book 37th edition.
|Adjustments for Pressure Canner|
|Altitude in Feet||Dial Gauge Canner||Weighted Gauge Canner|
Page last updated: 12/4/2019.