Discover the ultimate guide to canning chicken soup with beginner-friendly steps, expert tips, and irresistible recipes to keep your pantry full and your family nourished.
Homemade Canning chicken soup recipes is more than a time-saver—it’s a wholesome, cost-effective way to enjoy hearty, homemade meals anytime. This comprehensive guide covers everything from ingredients and safety tips to step-by-step recipes and real-life success stories from around the world. Whether you’re a student living alone or a homemaker feeding a family, this post will walk you through the process with simplicity and confidence.
Table of Contents
Why Can Chicken Soup? The Benefits Are Tasty and Practical
- Convenience: In only a few minutes, open a jar and savor a healthy supper.
- Economical: Buy ingredients in bulk and reduce waste.
- Healthy: Control sodium, additives, and ingredients.
- Shelf-Stable: Perfect for emergencies, travel, or busy days.
Essential Tools and Ingredients You Need
Basic Tools
- Pressure canner (not a water bath canner)
- Mason jars with lids and rings
- Jar lifter and canning funnel
- Large pot and ladle
Key Ingredients (Base Recipe)
- Cooked chicken (boneless, skinless)
- Chicken broth (homemade or low-sodium store-bought)
- Chopped vegetables (carrots, celery, onion)
- Seasonings (salt, pepper, herbs like thyme and bay leaf)
Safety First: Understanding the Science Behind Safe Canning
- Why Pressure Canning is Essential: Chicken soup is a low-acid food, requiring pressure canning to kill harmful bacteria like Clostridium botulinum.
- Sterilization: Always sterilize jars before use and inspect lids for any defects.
- Headspace Matters: Leave 1 to 1.5 inches at the top of the jar to allow for safe expansion.
Step-by-Step: Classic Canned Chicken Soup Recipe
Ingredients
- 3 cups diced cooked chicken
- 6 cups chicken broth
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 cup chopped onion
- 1 tsp salt, ½ tsp black pepper
Instructions:
- Prep Ingredients: Cook the chicken and chop the vegetables.
- Simmer Soup: In a big pot, combine all ingredients and cook for 10 to 15 minutes.
- Fill Jars: Use a funnel to fill sterilized jars, maintaining the appropriate headspace.
- Seal & Process: Place the jars in the pressure canner after wiping the rims and covering them with lids.
- Pressure Can: Process at 10 lbs of pressure (adjust for altitude) for 75 minutes (pints) or 90 minutes (quarts).
- Cool and Store: Allow the jars to cool, inspect the seals, mark them, and keep them in a dark, cool location.
🌍 Worldwide Inspirations: Chicken Soup Variations to Try
1. Indian-Inspired Masala Chicken Soup
- Add turmeric, ginger, garlic, and green chilies.
- Substitute basmati rice for noodles.
2. Mexican Caldo de Pollo
- Add corn, zucchini, and cumin.
- Add chopped cilantro and fresh lime juice to finish.
3. American Homestyle
- Add egg noodles after opening for a fresh touch.
- Serve with crackers or warm bread.
☑️ Pro Tips to Elevate Your Canning Game
- Don’t overfill jars—ensure liquid covers all solids.
- Before storage, let the jars rest for a full day.
- Jars should always be labeled with the contents and date.
- Rotate your stock: Use older jars first.
Canned Chicken Soup Recipe
Ingredients
- 3 cups diced cooked chicken
- 6 cups chicken broth
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 cup chopped onion
- 1 tsp salt, ½ tsp black pepper
Instructions
Prep Ingredients:
- Cook the chicken and chop the vegetables.
Simmer Soup:
- In a big pot, combine all ingredients and cook for 10 to 15 minutes.
Fill Jars:
- Use a funnel to fill sterilized jars, maintaining the appropriate headspace.
Seal & Process:
- Place the jars in the pressure canner after wiping the rims and covering them with lids.
Pressure Can:
- Process at 10 lbs of pressure (adjust for altitude) for 75 minutes (pints) or 90 minutes (quarts).
Cool and Store:
- Allow the jars to cool, inspect the seals, mark them, and keep them in a dark, cool location.
Notes
🗒️ Recipe Notes
- This recipe does not include pasta or rice, which should be added after opening the jar to maintain texture.
- To better regulate the amount of salt in your food, use low-sodium broth.
- For added richness, simmer bones in the broth beforehand and strain before use.
- Always adjust canning pressure for your altitude—refer to USDA guidelines.
- Use within 12–18 months for best flavor and quality.
👉 Want More Recipes Like This?
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Conclusion:
Canning chicken soup is more than preserving food—it’s about nourishing your body, saving money, and embracing a self-reliant lifestyle. With a little planning and creativity, anyone can master this timeless skill. Start small, stay safe, and let every jar tell a story of love, warmth, and resilience.
❓ Homemade Canning chicken soup (FAQ)
Can I use a water bath canner for chicken soup?
No. Chicken soup is a low-acid food and must be pressure canned to ensure safety and prevent the risk of botulism.
Can I add noodles or rice before canning?
It’s not recommended. Noodles and rice can become mushy and affect the safety and quality of the canned soup. Add them when reheating.
How long does canned chicken soup last?
For best flavor and quality, use within 12–18 months. Store in a cool, dark place.
Do I need to cook the vegetables before canning?
A light simmer is sufficient. Overcooking may cause them to become too soft after pressure canning.
Can I freeze this soup instead of canning it?
Yes, but freezing takes up more space and requires electricity. Canning offers a shelf-stable alternative.
