Unlock a world of convenience and flavor with our comprehensive canning soup guide, designed to help you preserve delicious, homemade soups with ease. This guide provides everything you need to confidently can your favorite soups, ensuring wholesome meals are always within reach.
Key Ingredients for Versatile Canning Soup Base
- 2 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 large yellow onions, finely chopped
- 4 carrots, peeled and diced
- 4 celery stalks, diced
- 8 cloves garlic, minced
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- 8 cups low-sodium chicken broth
- 2 cups water
- 1/4 cup fresh parsley, chopped (optional, for garnish)
How to Make Versatile Canning Soup Base
This foundational recipe is incredibly simple, allowing you to customize it with your favorite additions later. It’s a satisfying base for countless meals. With a preparation time of approximately 30 minutes for cooking and another 30 minutes for canning, you’ll have delicious soup ready to enjoy for months to come.
Step-by-Step Instructions
Preparing the Broth Base:
- Heat the olive oil in a large stockpot or Dutch oven over medium-high heat.
- Add the cut chicken pieces and brown them on all sides. Remove the chicken from the pot and set aside.
- Add the chopped onions, diced carrots, and diced celery to the pot. Sauté, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the dried thyme, rosemary, sage, black pepper, and salt. Cook for about 30 seconds, allowing the herbs and spices to become fragrant.
- Return the browned chicken to the pot.
- Pour in the chicken broth and water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes to allow the flavors to meld and the chicken to cook through.
Preparing for Canning:
8. While the soup base is simmering, sterilize your canning jars, lids, and rings according to the manufacturer’s instructions. Typically, this involves washing them thoroughly and then processing them in boiling water for at least 10 minutes. Keep the jars hot until ready to be filled.
9. Using a slotted spoon, remove the chicken pieces from the soup base and place them in a separate bowl. You can shred or dice the chicken further at this point if desired.
10. Ladle the hot broth and vegetables into the sterilized jars, leaving a 1-inch headspace (the space between the liquid and the rim of the jar).
11. Distribute the cooked chicken evenly among the jars.
12. Add any additional vegetables or additions you wish to can with the soup base at this stage. Consider adding cooked pasta, rice, beans, or other vegetables. Ensure they are also hot when added to the jars.
13. Carefully ladle more hot broth into each jar to cover the solids, maintaining the 1-inch headspace.
14. Wipe the rims of the jars with a clean, damp cloth to remove any residue.
15. Place the sterilized lids on the jars and screw on the rings fingertip-tight.
16. Process the jars in a boiling water canner. Fill the canner with enough water to cover the jars by at least 1 inch. Bring the water to a rolling boil, then place the filled jars inside. Process for the recommended time for your altitude and specific recipe, typically 75 minutes for pints and 90 minutes for quarts.
17. Once the processing time is complete, turn off the heat and let the jars sit in the canner for another 5 minutes before carefully removing them with a jar lifter. Place the jars on a towel-lined counter and let them cool undisturbed for 12-24 hours.
18. Check for a proper seal by pressing the center of each lid. If the lid is concave and does not flex, it is sealed. Remove the rings for storage and store sealed jars in a cool, dark place.
Why You’ll Love This Versatile Canning Soup Base
You’ll absolutely adore this versatile canning soup base for its incredible adaptability and the peace of mind it offers. The foundation of tender chicken, aromatic vegetables, and savory broth creates a comforting base that’s far superior to store-bought alternatives, saving you significant money in the long run. Unlike a basic canned chicken noodle, this base allows you to add anything from hearty beans and grains to spicy chilies, tailoring each meal to your exact cravings.
This is more than just a soup; it’s a blank canvas for deliciousness that’s always ready when you are. Imagine having a ready-to-go meal that takes minutes to heat and customize, perfect for busy weeknights or unexpected guests. So why wait to fill your pantry with homemade goodness? Get started with this easy canning soup guide today and transform your meal prep!
Storing and Reheating Tips
- Storage: Properly sealed canned soup will remain fresh and safe to consume for at least 12 months when stored in a cool, dark, and dry place. Avoid storing jars in direct sunlight or extreme temperatures, as this can compromise the seal and the quality of the soup.
- Reheating: To reheat, carefully open a jar. Pour the contents into a saucepan and heat over medium heat, stirring occasionally, until thoroughly heated through. Ensure the soup reaches an internal temperature of 165°F (74°C). You can also transfer the soup to a microwave-safe dish and heat on medium power, stirring every minute or two, until hot.
- Freezing (Unsealed Jars): If you have jars that did not seal properly, do not attempt to store them at room temperature. They can be refrigerated for 3-4 days or frozen for up to 6 months. When freezing, it’s best to transfer the soup to freezer-safe containers, leaving about 1 inch of headspace to allow for expansion.
Final Thoughts
This canning soup guide empowers you to create wholesome, delicious soups that are ready in a flash. Embrace the satisfaction of having homemade meals readily available, and enjoy the cost savings and superior flavor it brings to your table. Give it a try and taste the difference!
Read more :
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- Canning Vegetable Soup
- Pickled Mixed Vegetables (Giardiniera)
- Canning Vegetable Stock
- Pressure Canning Green Beans
- our Pinterest
Versatile Canning Soup Base
Ingredients
Equipment
Method
- Heat the olive oil in a large stockpot or Dutch oven over medium-high heat.2 tablespoons olive oil
- Add the cut chicken pieces and brown them on all sides. Remove the chicken from the pot and set aside.2 lbs boneless, skinless chicken thighs or breasts
- Add the chopped onions, diced carrots, and diced celery to the pot. Sauté, stirring occasionally, until the vegetables are softened, about 8-10 minutes.2 large yellow onions, 4 carrots, 4 stalks celery
- Add the minced garlic and cook for another minute until fragrant.8 cloves garlic
- Stir in the dried thyme, rosemary, sage, black pepper, and salt. Cook for about 30 seconds, allowing the herbs and spices to become fragrant.2 teaspoons dried thyme, 1 teaspoon dried rosemary, 1 teaspoon dried sage, 1 teaspoon black pepper, 1/2 teaspoon salt
- Return the browned chicken to the pot.2 lbs boneless, skinless chicken thighs or breasts
- Pour in the chicken broth and water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes to allow the flavors to meld and the chicken to cook through.8 cups low-sodium chicken broth, 2 cups water
- While the soup base is simmering, sterilize your canning jars, lids, and rings according to the manufacturer’s instructions. Typically, this involves washing them thoroughly and then processing them in boiling water for at least 10 minutes. Keep the jars hot until ready to be filled.
- Using a slotted spoon, remove the chicken pieces from the soup base and place them in a separate bowl. You can shred or dice the chicken further at this point if desired.2 lbs boneless, skinless chicken thighs or breasts
- Ladle the hot broth and vegetables into the sterilized jars, leaving a 1-inch headspace (the space between the liquid and the rim of the jar).
- Distribute the cooked chicken evenly among the jars.2 lbs boneless, skinless chicken thighs or breasts
- Add any additional vegetables or additions you wish to can with the soup base at this stage. Consider adding cooked pasta, rice, beans, or other vegetables. Ensure they are also hot when added to the jars.
- Carefully ladle more hot broth into each jar to cover the solids, maintaining the 1-inch headspace.8 cups low-sodium chicken broth
- Wipe the rims of the jars with a clean, damp cloth to remove any residue.
- Place the sterilized lids on the jars and screw on the rings fingertip-tight.
- Process the jars in a boiling water canner. Fill the canner with enough water to cover the jars by at least 1 inch. Bring the water to a rolling boil, then place the filled jars inside. Process for the recommended time for your altitude and specific recipe, typically 75 minutes for pints and 90 minutes for quarts.
- Once the processing time is complete, turn off the heat and let the jars sit in the canner for another 5 minutes before carefully removing them with a jar lifter. Place the jars on a towel-lined counter and let them cool undisturbed for 12-24 hours.
- Check for a proper seal by pressing the center of each lid. If the lid is concave and does not flex, it is sealed. Remove the rings for storage and store sealed jars in a cool, dark place.