Chicken Soup Pressure Canning Recipe11. March 2021
Our friend and guest blogger Chez LaRae worked up this basic chicken soup pressure canning recipe. This canning recipe will make weekday meal nights a snap. You can follow LaRae’s amazing food adventures on Instagram and her website. LaRae is a self-taught baker, cooking and baking instructor, recipe developer, and an editor at @thefeedfeed. See LaRae's other recipe guest blog posts.
Our homemade chicken soup is a blank canvas for delicious, easy weeknight meals. Open a jar and add rice, pasta, dumplings, orzo, or fresh veggies from your garden. This basic chicken soup can be the beginning of so many different flavor profiles. There have been many busy weeknights when they have solved my dinner dilemmas. Start planning your canning project now as comforting soup awaits you.
Our Farmer’s Market Gingham rectangle canning labels are perfect for quart jars of soup. There’s plenty of room to add an ingredient list with directions on what else can be added to the soup after opening the jar.
This recipe uses a pressure canner. It is an excellent project for people interested in beginning their pressure canning journey or seasoned canners alike. Please note that pressure canning is very precise. Our recipe is trusted and slightly modified from Ball Canning’s “Complete Book of Home Preserving”. Please follow the canning instructions carefully and do not add additional ingredients or alter the recipe for safety reasons. Your creative flavor touches can be added after opening your jars upon serving.
Pressure Canning Chicken Soup
Recipe adapted from “Ball Complete Book of Home Preserving”
Before you begin:
You must use a pressure canner for this recipe. You cannot use a boiling water canner or a pressure cooker. I bought my 23-quart Presto pressure canner for around $100 and it has been a wonderful, reliable workhorse for many years.
Canning method: Pressure Canning
Experience Level: Advanced
Yield: Makes about 8 pint jars or 4 quart jars
- 16 cups chicken stock or bone broth (store bought or homemade)
- 3 cups cooked chicken cut into small, uniform pieces*
- 1 ½ cups diced celery
- 1 ½ cups diced carrots
- 1 cup diced onion
- 2 bay leaves
- 1 tablespoon dried basil
- Salt and white pepper to taste
- 3 chicken bouillon cubes (optional)
* NOTE: You can boil or cook chicken in an pressure cooker or instant pot. These 3 methods would yield extra broth that can be used for the recipe. You can also bake the chicken, but this would not yield much broth at all.
Prepare weighted gauge pressure canner, jars and lids according to manufacturer's instructions.
In a large stainless steel saucepan, combine chicken stock, chicken, celery, carrots, onions, bay leaves, and dried basil. Bring to a boil over medium heat. Reduce heat and boil gently for 30 minutes. Season with salt and pepper to taste. Add bouillon cubes if using. Remove bay leaves.
Ladle hot soup into hot jars, leave 1-inch headspace. Tamp the mixture down using an air bubble remover tool or wooden skewer and add additional broth if necessary to maintain the 1-inch of headspace. Wipe jar rims with a moistened towel and screw on lids to fingertip-tight.
Place jars in pressure canner. Adjust water level, lock lid, and bring to boil over medium-high heat. Vent steam for 10 minutes, then close vent. Continue heating to achieve 10 lbs of pressure. Process pint jars for 75 minutes, quart jars for 90 minutes. Carefully monitor your dial the entire time. If the reading dips below 10 pounds you must get your reading back up to 10 pounds and start your timer to zero again.
Turn off heat. Let pressure return to zero naturally. Wait 2 minutes longer, then open vent. Remove canner lid. Wait 10 minutes, then remove jars onto a towel placed on your counter. Allow jars to cool completely undisturbed.
After 24 hours, check lids for seal. Remove screw bands and check seals. Wash jars with warm, soapy water. Apply CanningCrafts’ canning labels to jars.
To serve, heat soup with your favorite add-ins (cooked rice, cooked pasta, dumplings, orzo, etc.) for a heartier meal.
Jars are shelf-stable for up to one year. Jars that have not sealed should be refrigerated immediately and contents eaten within a week.
Need a custom canning label that has room for ingredients and cooking directions? Shop our rectangle canning labels to decorate your soup jars for gift giving.