Canned Chicken Soup Recipe
A comforting and nourishing chicken soup made with tender chicken, hearty vegetables, and flavorful broth—pressure-canned for safe, long-term storage and quick, ready-to-eat meals anytime.
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.