As someone deeply passionate about food, I’m eagerly looking forward to exploring the world of canning chicken soup recipe.
The satisfaction of preserving the warmth and flavor of homemade soup for later enjoyment is truly unparalleled.
In this comprehensive guide, I’ll share my top techniques and insights for creating delicious chicken soup, perfectly suited for the canning process.
From carefully selecting the freshest ingredients to mastering the intricacies of canning, I’ll walk you through each step with precision and clarity.
Get ready to enhance your culinary skills and stock your pantry with comforting delights, readily available for those moments of hunger.
Come along on this culinary journey as we uncover the art of canning chicken soup together!
What Is Canning Chicken Soup Taste Like?
Canned chicken soup typically tastes similar to freshly made chicken soup. It has a rich and savory flavor, with the comforting taste of chicken, vegetables, and aromatic herbs.
The broth is usually seasoned well, offering a balance of saltiness and warmth. The texture of the soup may vary depending on the ingredients used and the cooking process, but it’s generally smooth and satisfying.
Overall, canned chicken soup provides a delicious and convenient option for a quick and comforting meal, with all the flavors of homemade goodness preserved for future enjoyment.
How to Prepare Canning Chicken Soup Recipe?
Recipe Details
Preparation Time: 30 minutes
Cooking Time: 2 hours
Total Time: 2 hours 30 minutes
Course: Main Course
Cuisine: American
Yield: 6-8 jars (depending on size)
Equipment Needed:
- Pressure canner
- Canning jars with lids and rings
- Large stockpot
- Ladle
- Canning funnel
- Jar lifter
Ingredients:
- 2 lbs chicken breast, cooked and shredded
- 8 cups chicken broth
- 2 cups carrots, sliced
- 2 cups celery, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 cup corn kernels
- 1 cup green beans, cut into pieces
- 1 cup peas
- Salt and pepper to taste
- 2 bay leaves
- 1 tablespoon olive oil
How to Cook Step-by-Step Instructions:
1. Prepare Your Ingredients: Start by cooking and shredding the chicken breast. Chop all vegetables as indicated in the ingredients list.
2. Sauté Aromatics: In a large stockpot, heat olive oil over medium heat. Add diced onions and minced garlic. Sauté until fragrant and translucent.
3. Build the Soup Base: Pour in chicken broth and add shredded chicken, sliced carrots, chopped celery, corn kernels, green beans, peas, bay leaves, salt, and pepper. Stir well to combine.
4. Simmer: Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-30 minutes, allowing the flavors to meld together.
5. Prepare Jars: While the soup is simmering, prepare your canning jars by washing them thoroughly with hot, soapy water. Sterilize them by placing them in a hot water bath or running them through the dishwasher.
6. Fill Jars: Using a canning funnel and ladle, carefully fill each jar with hot soup, leaving about an inch of headspace at the top.
7. Seal Jars: Wipe the rims of the jars with a clean, damp cloth to ensure a tight seal. Place lids on jars and screw on rings until just fingertip tight.
8. Process Jars: Process the filled jars in a pressure canner according to manufacturer instructions, typically at 10 pounds of pressure for 75 minutes for pint jars and 90 minutes for quart jars.
9. Cool and Store: Once processed, carefully remove the jars from the canner using a jar lifter and place them on a clean towel to cool.
As they cool, you should hear the satisfying “pop” of the lids sealing. Store in a cool, dark place for up to a year.
Nutrition Facts Canning Chicken Soup Recipe
| Nutrition | Amount |
|---|---|
| Calories | 200 |
| Total Fat | 6g |
| Cholesterol | 50mg |
| Sodium | 800mg |
| Total Carbohydrates | 15g |
| Protein | 20g |
How To Make Canned Chicken Soup Better?
To enhance the flavor of canned chicken soup, try adding a few simple ingredients. Start by seasoning the soup with herbs like parsley or thyme to add freshness.
Next, sprinkle in some garlic powder or paprika for added depth. Adding extra vegetables such as carrots or celery can provide additional flavor and texture.
For a hint of acidity, squeeze a bit of lemon or lime juice into the soup. Finally, stir in a splash of cream or coconut milk for richness.
These small adjustments can make a big difference in improving the taste of your canned chicken soup.
Can Chicken Broth Be Canned?
Yes, chicken broth can be canned safely, but only using a pressure canner, not a boiling water canner.
This is because chicken broth is considered a low-acid food, and pressure canning is the only method that reaches high enough temperatures to destroy harmful bacteria, like botulism, that can grow in such foods.
How Long Will Canned Soup Last?
Canned soup can last for an extended period, often up to 2 to 5 years, when stored properly in a cool, dry place. However, it’s essential to check the expiration date on the can to ensure its safety and quality.
Additionally, factors such as the type of soup, ingredients used, and storage conditions can influence its shelf life.
Once opened, canned soup should be refrigerated and consumed within a few days for the best taste and safety.
Conclusion
Canning chicken soup offers a fulfilling culinary experience, enabling you to maintain the comforting taste of homemade soup for later enjoyment.
By adhering to proper canning methods and incorporating simple additions like fresh herbs, spices, and vegetables, you can craft flavorful and nourishing soup ready for any occasion.
Whether you’re stocking your shelves for convenience or creating heartfelt gifts, canning chicken soup serves as a practical and gratifying method to prolong the lifespan of beloved recipes.
So, get ready to dive in, gather your ingredients, and begin this flavorful adventure of canning chicken soup. Enjoy cooking!
Canning Chicken Soup Recipe
Equipment
- Pressure canner
- Canning jars with lids and rings
- Large stockpot
- Ladle
- Canning funnel
- Jar lifter
Ingredients
- 2 lbs chicken breast cooked and shredded
- 8 cups chicken broth
- 2 cups carrots sliced
- 2 cups celery chopped
- 1 large onion diced
- 3 cloves garlic minced
- 1 cup corn kernels
- 1 cup green beans cut into pieces
- 1 cup peas
- Salt and pepper to taste
- 2 bay leaves
- 1 tablespoon olive oil
Instructions
Prepare Your Ingredients: Start by cooking and shredding the chicken breast. Chop all vegetables as indicated in the ingredients list.
Sauté Aromatics: In a large stockpot, heat olive oil over medium heat. Add diced onions and minced garlic. Sauté until fragrant and translucent.
Build the Soup Base: Pour in chicken broth and add shredded chicken, sliced carrots, chopped celery, corn kernels, green beans, peas, bay leaves, salt, and pepper. Stir well to combine.
Simmer: Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-30 minutes, allowing the flavors to meld together.
Prepare Jars: While the soup is simmering, prepare your canning jars by washing them thoroughly with hot, soapy water. Sterilize them by placing them in a hot water bath or running them through the dishwasher.
Fill Jars: Using a canning funnel and ladle, carefully fill each jar with hot soup, leaving about an inch of headspace at the top.
Seal Jars: Wipe the rims of the jars with a clean, damp cloth to ensure a tight seal. Place lids on jars and screw on rings until just fingertip tight.
Process Jars: Process the filled jars in a pressure canner according to manufacturer instructions, typically at 10 pounds of pressure for 75 minutes for pint jars and 90 minutes for quart jars.
Cool and Store: Once processed, carefully remove the jars from the canner using a jar lifter and place them on a clean towel to cool.
As they cool, you should hear the satisfying “pop” of the lids sealing. Store in a cool, dark place for up to a year.
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