Home Canning Chicken Soup with Recipe

Every year I like to home can 18-21 quarts of homemade chicken soup to use throughout the winter. I will typically can it during the months of July and August when fresh vegetables become available from our backyard garden. Canning your own soups and stews is a lot easier than you think! These foods taste 100% better than their store-bough counterparts plus you’re controlling the ingredients that go into them.

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This Chicken Soup Base can be used throughout the winter to make homemade chicken noodle soup, chicken & rice soup, chicken & potato soup and chicken corn soup. It has the chicken, carrots, celery, onion and broth already prepared. Dump your jar into a pan and add pasta or veggies to it. Simmer over medium heat and within 15-30 minutes lunch or dinner is ready. Great for busy weeknights!

You’ll need a pressure canner, quart-sized mason jars and basic home canning supplies to make this recipe. It’s NOT made in a water-bath canner!!! If you buy and use the new Ball seals (lids) this soup will last for up to 18 months in your pantry.

Looking for more easy-to-make Home Canning Recipes? You’ll find over 50+ right here on the blog!!!

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
3-4 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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