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