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Canning Chicken Soup Recipe

This chicken soup recipe involves canning the flavorful broth along with tender chicken, vegetables, and seasonings. It's a convenient and delicious option for preserving homemade soup, ensuring you have a comforting meal ready to enjoy anytime.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Soup
Cuisine American
Servings 7
Calories 200 kcal

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.

                      Keyword Canning Chicken Soup Recipe