Home Canning Homemade Chicken Soup with Recipe and Tips

Every year I like to make this homemade chicken soup when I’m doing my home canning. It’s a great soup base that can be used a lot of different ways. You can use it later on to make chicken potpie, corn soup, noodle soup, dumplings, chicken veggie soup, potato soup, chicken and rice soup, etc. or enjoy it just the way it is. Just pop open the jar and heat it up on the stove-top. Toss in your desired veggies, rice or pasta and simmer on medium heat until the veggies are tender. It makes dinnertime a SNAP!

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To make this recipe you’ll need a pressure canner, home canning supplies, glass mason jars, etc. If you’re new to pressure canning, this is one of the easiest recipes to make, so its a great beginner’s recipe. It will make approximately four quart-sized jars.

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Home Canning Chicken Soup Recipe

16 cups chicken stock (I make my own)
3 cups Cooked Chicken, diced
1 1/2 cups Celery, diced
1 1/2 cups Carrots, diced or thinly sliced
1 cup Onions, diced
2-3 Chicken Bouillon Cubes
Salt and Ground Black Pepper (to taste)
3 Tbsp. Dried Parsley

Prepare weighted-gauge pressure canner, glass mason jars, lids, and all of the canning accessories that you’ll need. I like to lay out everything I think I’ll need: ladles, spoons, kitchen towels, wide mouth funnel, jar lifter, tons, hot pads, etc.

In a large stock pot combine together the chicken stock, diced cooked chicken, diced celery, diced or sliced carrots, diced onions, bouillon cubes, salt, ground black pepper, and the dried parsley. Bring to a boil over medium heat, reduce heat and gently boil for approximately 30 minutes.

Ladle hot soup into hot mason jars, leaving a 1″ headspace. Remove air bubbles, wipe the rim clean with a cotton cloth, add the seal and ring…adjusting the ring until its fingertip tight.

Place jars in a pressure canner. Adjust water level, lock the lid and bring to a boil over medium-high heat. Vent steam for 10 minutes, then close the vent. Continue heating to achieve 10 lbs. pressure. Process quart-size jars for 90 minutes.

Turn off the heat. Let the pressure return to zero naturally. After it hits zero, wait 5 minutes and then open the vent. Remove the canner lid. Wait 10 minutes, then remove the jars. I like to lay a cotton towel out on my counter-top and place the jars on top to cool. Once cool you’ll want to check them to make sure that they all sealed properly. Store in a cool, dry place. They should keep for up to 1 year if processed correctly.

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