Homemade Chicken Soup - Pressure Canning
Hot, steaming bowl of chicken soup is sure to cure the winter blahs. Customize your homemade chicken soup with egg noodles, broken bits of vermicelli or rice while heating, just before serving.Print Pin Rate
Servings: 4 quarts
- 16 cups chicken stock
- 3 cups diced chicken about 1 3-lb chicken
- 1-½ cups diced celery about 2 stalks
- 1-½ cups sliced carrots about 3 medium
- 1 cup diced onion about 1 medium
- Salt optional
- Pepper optional
- 3 chicken bouillon cubes optional
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- Combine chicken stock, chicken, celery, carrots and onion in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 30 minutes. Season to taste with salt and pepper, if desired. Add bouillon cubes, if desired. Cook until bouillon cubes are dissolved.
- Ladle hot chicken soup into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- Process filled jars in a pressure canner at 10 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude, according to your pressure canners directions. Turn off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid. Cool jars in canner 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
*You must process at least 2 quart jars or 4 pint jars in the pressure canner at one time to ensure safe processing.