Soup Recipes

Chicken Soup Canning Recipe

There’s something incredibly comforting about a steaming bowl of chicken soup, especially when it’s made from scratch. Whether it’s for a cozy dinner on a cold night or something to stock your pantry with for a rainy day, canning your own chicken soup is a game-changer. You get that homemade flavor in each jar, plus the satisfaction of knowing exactly what’s in it-no preservatives, no mystery ingredients. Just pure, wholesome goodness.

Canning chicken soup doesn’t just preserve it for months; it also allows you to enjoy the convenience of having a homemade meal ready whenever you need it. The beauty of canning is that it takes your favorite soup recipe and turns it into something shelf-stable and ready to go. So, let’s get into the nitty-gritty of how to make and can chicken soup that will have your pantry looking like a treasure trove of tasty meals!

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Chicken Soup Canning Recipe

Canning chicken soup isn’t just about putting ingredients in a jar and hoping for the best. It requires a methodical approach to ensure both flavor and safety. This recipe will guide you through the steps, offering a smooth, flavorful, and perfectly preserved chicken soup that you can enjoy months after it’s made.

The beauty of this recipe lies in its simplicity, with room for customization based on your personal preferences. It’s also a great way to use up leftovers and create a comforting meal that can be reheated easily.

Ingredients Needed

Before we get into cooking, let’s gather the essential ingredients. Here’s what you’ll need to make a delicious homemade chicken soup that’s perfect for canning:

  • Chicken

    • 4-5 bone-in, skinless chicken breasts (or thighs if you prefer a darker meat). Bone-in is ideal because it adds flavor to the broth.

  • Vegetables

    • 3 medium carrots, sliced
    • 2 celery stalks, chopped
    • 1 medium onion, chopped
    • 4-5 cloves of garlic, minced
    • 1 cup frozen peas (optional, but adds a pop of color and sweetness)
    • 1-2 potatoes, peeled and diced (optional, but they add heartiness)

  • Broth/Stock

    • 6 cups chicken broth (store-bought or homemade; make sure it’s low-sodium if you’re watching salt intake). If you’re feeling ambitious, you can make your own stock with chicken bones and scraps.

  • Herbs And Seasonings

    • 2 bay leaves
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary
    • Salt and pepper to taste

  • Lemon (optional)

    • Juice of half a lemon to brighten the flavors. This is an optional touch but works wonders.

Cooking Instructions

Canning chicken soup may seem intimidating at first, but trust me, once you break it down, it’s totally manageable. Here’s how to cook and prepare your soup for canning:

  1. Prepare The Chicken

    Start by cooking your chicken. You can either roast it, boil it, or cook it in a slow cooker until it’s tender. For the best results, I recommend boiling it in a large pot of water (you can add some salt, pepper, and a couple of onions for extra flavor). Once cooked, shred the chicken into bite-sized pieces. If you’ve used bones, be sure to remove them.

  2. Prepare The Vegetables

    While the chicken is cooking, chop up your carrots, celery, onions, garlic, and potatoes. These will all go into your soup, so get them prepped and ready.

  3. Cook The Soup

    In a large pot, add some olive oil and sauté the onions and garlic until they’re fragrant and translucent. Add the carrots, celery, and potatoes. Stir for a couple of minutes to soften the veggies.

  4. Add The Broth

    Pour in the chicken broth and add the bay leaves, thyme, and rosemary. Stir everything together and bring to a boil.

  5. Combine Chicken And Soup Base

    Once the broth is boiling, add in your shredded chicken. Stir well and let the soup simmer for at least 30 minutes to allow the flavors to meld together. Taste and adjust the seasoning-add more salt, pepper, or herbs if needed.

  6. Optional: Add Peas & Lemon Juice

    If you’re using peas, add them during the last 10 minutes of cooking. Also, squeeze in half a lemon for an extra layer of brightness.

  7. Final Touch

    Let the soup cool for a bit before starting the canning process.

Ingredient Insights

Let’s take a moment to appreciate the magic behind some of the key ingredients in this chicken soup recipe:

  • Chicken

    Chicken is the heart of this soup. Not only does it provide protein, but it also infuses the broth with rich flavor. Using bone-in chicken is a game-changer because the bones release gelatin as they cook, making the broth silky and rich.

  • Carrots And Celery

    These two vegetables are the backbone of any classic soup. Carrots add a subtle sweetness while celery offers a bit of crunch and an aromatic element. Together, they give the soup its signature depth of flavor.

  • Garlic

    Garlic, when sautéed, releases its natural oils and brings an earthy, savory flavor to the soup. It’s like the base note in a good perfume-it’s not overwhelming, but it ties everything together.

  • Bay Leaves, Thyme, And Rosemary

    These herbs are timeless in chicken soup. Bay leaves provide a slightly floral, earthy undertone, thyme adds a fresh, green flavor, and rosemary delivers a piney, robust finish.

Expert Tips

  • Bone-in Chicken

    Always opt for bone-in, skinless chicken for the best flavor. The bones create a richer broth and the skin can be discarded after cooking.

  • Don’t Overcook The Veggies

    Veggies should be tender but not mushy. Overcooking them will make them fall apart during the canning process. Slightly undercook them if you’re unsure-they’ll continue cooking in the jars.

  • Safety First

    Canning requires special attention to safety. Always use a pressure canner for poultry-based soups, as it ensures the food reaches the necessary temperature to kill harmful bacteria.

  • Leave Headspace

    When filling the jars, always leave about 1-inch headspace. This is important for the jars to seal properly and prevent contamination.

  • Hot Soup, Hot Jars

    Make sure both your soup and your canning jars are hot when canning. This prevents jar breakage from the sudden temperature change.

Recipe Variations

Now, this recipe is fantastic on its own, but if you like to play with flavors, here are some fun variations to try:

  • Creamy Chicken Soup

    Add a cup of heavy cream or half-and-half at the end of cooking for a rich, creamy texture.

  • Spicy Kick

    Toss in a few dashes of hot sauce, cayenne pepper, or chopped jalapeños for a spicy twist. This pairs perfectly with the chicken and veggies.

  • Herb Variations

    If you prefer different herbs, you can experiment with parsley, sage, or even basil for a more Italian flavor profile.

  • Add Pasta Or Rice

    For an even heartier soup, you can add small pasta like ditalini or orzo, or a cup of rice.

  • Vegetarian Version

    Swap the chicken for a mix of hearty vegetables, beans, and lentils to make a vegetarian version of this soup. Use vegetable broth as the base.

Final Words

Canning your own chicken soup isn’t just a way to stock up your pantry, it’s a way to make homemade goodness last. The flexibility of this recipe means you can tweak it to match your preferences or make it in bulk. Plus, there’s something truly special about cracking open a jar and having a homemade meal at the ready.

The process may take a little time, but the rewards are totally worth it. Every time you open a jar, you’ll be reminded of the flavors and effort that went into making it.

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