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canned chicken soup

Pressure Canned Chicken Soup

I love this chicken soup recipe because it is flavorful and really easy to put together. The best part about pressure canning your own chicken soup is that you are aware of each ingredient that goes into it and there will be no surprised. You can add your own veggies from your garden or farmers market and you can put chicken in it that you grew at home or bought locally too. No preservatives or fake ingredients. All you get is a hearty and healthy meal for your family to grab quickly and heat up.
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Prep Time 1 hour
Cook Time 3 hours
Processing Time 2 hours
Total Time 6 hours
Course Soup
Cuisine American

Equipment

  • Pressure Canner
  • Canning Tools
  • Large Pot
  • 5-6 Quart Jars, Lids, & Rings

Ingredients
  

Chicken Stock

  • 1 chicken 4-5 lbs
  • 4 quarts water
  • 2 carrots medium, cut into large pieces
  • 2 celery stalks cut into large pieces
  • 2 onions quartered
  • 2 bay leaves
  • 1 tbsp salt

Chicken Soup

  • 4 quarts chicken stock
  • 3-4 cups diced chicken
  • 1 cups celery chopped
  • 1 1/2 cups carrots chopped
  • 1 cup onions diced
  • 1 cups corn
  • 4 bay leaves
  • 1 1/2 tbsp dried basil
  • 4 tbsp dried parsley
  • 2 tsp dried thyme
  • 3 tbsp salt

Instructions
 

Chicken Broth

  • Rinse fresh or thawed chicken under cold water and set aside to drain.
  • Wash and chop carrots and celery. Cut the onions into quarters. Save veggie scraps for another use or discard.
  • Add chicken, water, and veggies to a large pot and bring to a boil. Cover and let simmer for about 2 hours, or until the chicken is tender. A meat thermometer should read 165ºF.
  • Remove the pot from heat and take the chicken out to cool slightly. Skim any foam that might be on top. Strain the stock to use for the chicken soup. Discard veggies or save them for another use.
  • Take the chicken off the bone and shred or dice it into bite-sized pieces. Set aside. Use bones to make bone broth or discard.

Chicken Soup

  • Wash and chop celery and carrots. Remove onion skins and chop. Prepare the corn. Save veggie scraps for another use or discard.
  • Combine chicken stock, chicken, veggies, spices, and bay leaves in a large pot. Bring to a boil. Reduce heat and let the soup simmer for 30 minutes.

Pressure Can

  • While the soup is simmering, collect quart-sized jars, lids, and rings. Prepare pressure canner and add two inches of water. Bring water to a simmer.
  • Ladle hot soup into jars, leaving 1-inch of head space. Wipe the rims of the jars with a wet rag or paper towel. Put the lids and rings on the jars making them fingertip tight.
  • Put the jars on a rack inside the pressure canner in the simmering water. Make sure your pressure canner has the right amount of water water (based on the directions of your specific canner).
  • Secure the lid and vent steam for 10 minutes. Close the vent so canner will pressurize to 10psi. (on my canner it is set to 2). Once pressurized, process quart sized jars for 1 hour 30 minutes. (1 hour and 15 minutes for pints)
  • Turn off the heat and allow the pressure to come down to zero. Once it has reached zero remove the lid and let the jars cool for 10 minutes. Remove jars and allow them to cool undisturbed for 12 hours. Check to make sure they sealed. Label and store. If a jar does not seal, store it in the refrigerator and eat it soon!
Keyword Soup