Homemade Chicken Soup for Canning offers a delicious and practical way to preserve the comforting goodness of homemade chicken soup, ensuring a healthy and flavorful meal is always within reach. This recipe provides a straightforward method for canning chicken soup, making it an invaluable addition to any pantry for busy weeknights or unexpected cravings.
Key Ingredients for Homemade Chicken Soup for Canning :
- 2-3 pounds boneless, skinless chicken breasts or thighs
- 8 cups low-sodium chicken broth
- 2 cups chopped carrots (about 3 medium)
- 2 cups chopped celery (about 4 stalks)
- 1 cup chopped yellow onion (about 1 medium)
- 1/2 cup chopped fresh parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- Salt to taste (optional, for serving)
- Optional: 1/2 cup peas (frozen), 1/2 cup corn (frozen)
How to Make Homemade Chicken Soup for Canning :
This chicken soup canning recipe is incredibly easy, yielding a rich and satisfying soup bursting with wholesome ingredients. The beauty lies in its simplicity and the versatility it offers. You’ll love the comforting aroma that fills your kitchen as it simmers, promising pure deliciousness in every jar. Preparation time is approximately 45 minutes for cooking the soup, plus canning time.
Step-by-Step Instructions
Preparing the Chicken and Vegetables
- In a large pot or Dutch oven, combine the chicken breasts or thighs with 6 cups of the chicken broth. Bring to a boil over medium-high heat, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through.
- Carefully remove the cooked chicken from the broth and set it aside to cool slightly. Once cool enough to handle, shred or dice the chicken into bite-sized pieces. You can do this with two forks or by dicing with a knife.
- While the chicken is cooling, add the chopped carrots, celery, and onion to the same pot with the remaining 2 cups of chicken broth. Bring to a simmer and cook for 10-15 minutes, or until the vegetables are tender-crisp.
- Stir in the shredded or diced chicken, chopped fresh parsley, dried thyme, dried rosemary, and black pepper. If using peas or corn, add them now.
- Simmer the soup uncovered for another 5-10 minutes to allow the flavors to meld. Taste and add salt if desired, keeping in mind that canned soups can sometimes taste saltier when reheated.
Preparing for Canning
6. Sterilize your canning jars, lids, and bands according to manufacturer instructions. This typically involves washing them in hot, soapy water and then processing them in boiling water or a dishwasher. Keep the jars hot until ready to fill.
7. Ladle the hot soup into the hot, sterilized canning jars, leaving a 1-inch headspace at the top of each jar. Ensure you distribute the chicken and vegetables evenly among the jars.
8. Wipe the rims of the jars with a damp cloth to remove any food residue, which can prevent a proper seal.
9. Place the prepared lids on the jars, securing them with the canning bands, but do not overtighten.
Processing the Jars
10. Prepare your water bath canner by filling it with enough water to cover the jars by at least 1 inch. Heat the water to a simmer.
11. Carefully place the filled jars into the simmering water bath canner, ensuring they are not touching each other.
12. Bring the water back to a rolling boil. Once boiling, process the jars for 25 minutes for pints or 30 minutes for quarts, adjusting for altitude if necessary.
13. After the processing time is complete, turn off the heat and remove the canner lid. Let the jars sit in the canner for 5 minutes to equalize pressure.
14. Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface or a wire rack, spaced apart, to cool completely. You should hear a “ping” sound as the lids seal.
15. After 12-24 hours, check the seals by pressing down on the center of each lid. If a lid flexes up and down, it is not sealed and should be refrigerated and consumed within a few days. Properly sealed jars can be stored for up to a year.
Why You’ll Love This Homemade Chicken Soup for Canning
This chicken soup canning recipe is a flavor powerhouse, delivering the hearty, comforting taste of scratch-made soup straight from your pantry. Unlike quick-mix alternatives that can taste bland or artificial, each jar is brimming with tender chicken, perfectly cooked vegetables, and aromatic herbs, creating an incredibly satisfying meal. The cost-saving benefit of canning your own soup is immense; you’ll significantly reduce your grocery bill by utilizing seasonal produce and bulk chicken, making it a budget-friendly way to enjoy delicious soup year-round.
The vibrant colors of the carrots and celery, along with the fragrant parsley and thyme, create a visually appealing and deeply flavorful soup that rivals any restaurant version. Imagine the convenience of unsealing a jar of this deliciousness on a chilly evening – it’s a true taste of home. Don’t miss out on the simple joy and incredible value this canning project brings. Give this chicken soup canning recipe a try and stock your shelves with pure comfort!
Storing and Reheating Tips
Proper storage is key to maintaining the quality of your canned chicken soup.
- Refrigeration: Unsealed jars or opened jars of soup should be stored in the refrigerator and consumed within 3-4 days.
- Freezing: If a jar did not seal properly, or for longer storage if you don’t have canning equipment, you can freeze the soup. Ensure you use freezer-safe containers or bags, leaving adequate headspace to prevent bursting. Frozen soup will keep for up to 6 months.
- Shelf Storage: Properly sealed, canned jars of chicken soup can be stored in a cool, dark, and dry place (like a pantry or basement) for up to 1 year for optimal quality. Avoid extreme temperatures.
To reheat your canned chicken soup:
- Stovetop: Pour the contents of the jar into a saucepan. Heat gently over medium-low heat until warmed through, stirring occasionally. You may wish to add a splash of broth or water if the soup seems too thick. Do not boil.
- Microwave: Ladle soup into a microwave-safe bowl. Heat on 50% power for 2-3 minutes, stirring halfway through, until heated through.
Final Thoughts
This chicken soup canning recipe is your gateway to consistently delicious and readily available comfort food. Embrace the rewarding process of canning and enjoy the unparalleled satisfaction of having homemade chicken soup at your fingertips whenever you need it. Give it a try – your pantry (and your taste buds) will thank you!
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- Canning Vegetable Soup
- Pickled Mixed Vegetables (Giardiniera)
- Canning Vegetable Stock
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- our Pinterest
Chicken Soup Canning
Ingredients
Equipment
Method
- In a large pot or Dutch oven, combine the chicken breasts or thighs with 6 cups of the chicken broth. Bring to a boil over medium-high heat, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through.2-3 pounds boneless, skinless chicken breasts or thighs, 8 cups low-sodium chicken broth
- Carefully remove the cooked chicken from the broth and set it aside to cool slightly. Once cool enough to handle, shred or dice the chicken into bite-sized pieces. You can do this with two forks or by dicing with a knife.
- While the chicken is cooling, add the chopped carrots, celery, and onion to the same pot with the remaining 2 cups of chicken broth. Bring to a simmer and cook for 10-15 minutes, or until the vegetables are tender-crisp.8 cups low-sodium chicken broth, 2 cups chopped carrots, 2 cups chopped celery, 1 cup chopped yellow onion
- Stir in the shredded or diced chicken, chopped fresh parsley, dried thyme, dried rosemary, and black pepper. If using peas or corn, add them now.1/2 cup chopped fresh parsley, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/4 teaspoon black pepper, 1/2 cup peas, 1/2 cup corn
- Simmer the soup uncovered for another 5-10 minutes to allow the flavors to meld. Taste and add salt if desired, keeping in mind that canned soups can sometimes taste saltier when reheated.to taste salt
- Sterilize your canning jars, lids, and bands according to manufacturer instructions. This typically involves washing them in hot, soapy water and then processing them in boiling water or a dishwasher. Keep the jars hot until ready to fill.
- Ladle the hot soup into the hot, sterilized canning jars, leaving a 1-inch headspace at the top of each jar. Ensure you distribute the chicken and vegetables evenly among the jars.
- Wipe the rims of the jars with a damp cloth to remove any food residue, which can prevent a proper seal.
- Place the prepared lids on the jars, securing them with the canning bands, but do not overtighten.
- Prepare your water bath canner by filling it with enough water to cover the jars by at least 1 inch. Heat the water to a simmer.
- Carefully place the filled jars into the simmering water bath canner, ensuring they are not touching each other.
- Bring the water back to a rolling boil. Once boiling, process the jars for 25 minutes for pints or 30 minutes for quarts, adjusting for altitude if necessary.
- After the processing time is complete, turn off the heat and remove the canner lid. Let the jars sit in the canner for 5 minutes to equalize pressure.
- Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface or a wire rack, spaced apart, to cool completely. You should hear a "ping" sound as the lids seal.
- After 12-24 hours, check the seals by pressing down on the center of each lid. If a lid flexes up and down, it is not sealed and should be refrigerated and consumed within a few days. Properly sealed jars can be stored for up to a year.