How to Make Chicken and Vegetable Canned Soup

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Part of a healthier lifestyle means making a lot of what most people would buy at the store. Homemade soup is the perfect example of that and this tasty recipe for canned soup keeps well for almost three years on a shelf! I really wanted to learn How to Make Chicken and Vegetable Canned Soup!

How to Make Chicken and Vegetable Canned Soup

I had done a quick search for “how to can chicken soup” on Google and found a concept of “layered” soup in a jar. One problem: I didn’t want green beans and corn in my soup. One more problem: it isn’t safe to can noodles, rice or creamy based items. This recipe for canned chicken noodle soup solves a bunch of problems – it is tasty, easy, and safe to can.


As with any good recipe or canning job, the key to it is the preparation. In this case, the canned soup needs a lot of diced veggies; potatoes, carrots, onions, and celery. Why potatoes? Noodles don’t can well at all and the potatoes add that nice little bit of starch.

Diced potatoes. You can skip these if you want to end up with chicken noodle soup. You can NOT add noodles to the mix before canning, but can add them when heating up a jar of your tasty pre-made canned soup.

Carrots that have been peeled and diced

celery that has been washed and diced.

I liked to use cooked chicken that I got from Costco. They actually sell packaged breast meat from the extra rotisserie chickens! By dicing that up, it saves a lot of work from cooking and prepping the chicken myself.

In a large pot, I make a batch of chicken broth and keep it on the side, ready to go. This leaves us ready to make a big batch of canned chicken vegetable soup.

How to Make Chicken and Vegetable Canned Soup

Ingredients you will need:

  • Chicken – cooked and diced
  • Potatoes – peeled and diced
  • Carrots – peeled and diced
  • Onions – diced
  • Celery- washed and diced
  • Chicken broth or bouillon – make it up and keep it hot on the stove
  • Salt – unless your chicken broth is really salty
  • Tarragon – this is the “Magic” ingredient for any item you add chicken to.
  • Parsley flakes – they just make it pretty

You don’t have to use exact measurements for this recipe. One 3-lb. pack of chicken will be enough meat for about 6 quarts of soup. For 6 quarts you will also need approximately 2 large onions, 6 stalks of celery, approximately 1 carrot per jar, and potato per jar.

My clean, prepared quart jars are lined up and to each jar I add the ingredients, assembly line style.

In each jar I add:

  • 1/2 cup diced potato
  • 1/3 cup carrot
  • 1/3 cup celery
  • 1/4 cup onion
  • 1/2 cup chicken
  • 1 tsp salt
  • 1/8 tsp dried tarragon
  • 1/8 tsp dried parsley flakes

By layering everything in the jar, and allowing 1” headspace I know that each jar of soup is as hearty as the last. Wipe down the tops, add warmed chicken broth to jars and then de-bubble. Add more broth if needed, still leaving 1” headspace. Wipe jar rims well and cap with lid and ring. Tighten rings to finger-tip tight.

Place jars in pressure canner (as you fill each one) that contains water heated to approximately the same temperature as the filled jars. When all jars are filled, capped and placed in the canner, put the lid on the canner as the manufacturer recommends. Slowly increase heat to allow the jars to gradually adjust to the change, avoiding thermal shock. When the heat has increased to the point that steam is flowing freely and steadily from the vent, continue to allow steam to vent for 10 minutes. Close the vent, turn down the heat a bit, and allow the canner to come up to pressure before beginning to count the processing time.

Process 75 minutes for pints, 90 minutes for quarts, at 10 lbs. pressure (adjust for your altitude).

After they cool, you have great flavored, home made chicken soup that will get any sick person through the winter!

The vegetables are perfectly cooked and just look at that broth! The veggies make that chicken broth amazing!

This has become so popular with the family that I am making more of it – both with and without potatoes. It is like a hug in a jar for anyone you know who is sick! What a great thing to take them – with a box of Kleenex and some hand sanitizer.

Other Chicken Recipes of ours you might enjoy:

Yield: 4 servings per quart

How To Make Chicken and Vegetable Canned Soup

How To Make Chicken and Vegetable Canned Soup

Homemade soup is the perfect example of that and this tasty recipe for canned soup keeps well for almost three years on a shelf!

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours

Ingredients

  • Chicken – cooked and diced
  • Potatoes – peeled and diced
  • Carrots – peeled and diced
  • Onions – diced
  • Celery- washed and diced
  • Chicken broth or bouillon – make it up and keep it hot on the stove
  • Salt – unless your chicken broth is really salty
  • Tarragon – this is the “Magic” ingredient for any item you add chicken to.
  • Parsley flakes – they just make it pretty

Instructions

In each jar I add:

  • 1/2 cup diced potato
  • 1/3 cup carrot
  • 1/3 cup celery
  • 1/4 cup onion
  • 1/2 cup chicken
  • 1 tsp salt
  • 1/8 tsp dried tarragon
  • 1/8 tsp dried parsley flakes

By layering everything in the jar, and allowing 1” headspace I know that each jar of soup is as hearty as the last. Wipe down the tops, add warmed chicken broth to jars and then de-bubble. Add more broth if needed, still leaving 1” headspace. Wipe jar rims well and cap with lid and ring. Tighten rings to finger-tip tight.

Place jars in pressure canner (as you fill each one) that contains water heated to approximately the same temperature as the filled jars. When all jars are filled, capped and placed in the canner, put the lid on the canner as the manufacturer recommends. Slowly increase heat to allow the jars to gradually adjust to the change, avoiding thermal shock. When the heat has increased to the point that steam is flowing freely and steadily from the vent, continue to allow steam to vent for 10 minutes. Close the vent, turn down the heat a bit, and allow the canner to come up to pressure before beginning to count the processing time.

Process 75 minutes for pints, 90 minutes for quarts, at 10 lbs. pressure (adjust for your altitude).

After they cool, you have great flavored, home made chicken soup that will get any sick person through the winter!

Notes

You don’t have to use exact measurements for this recipe. One 3-lb. pack of chicken will be enough meat for about 6 quarts of soup. For 6 quarts you will also need approximately 2 large onions, 6 stalks of celery, approximately 1 carrot per jar, and potato per jar.

My clean, prepared quart jars are lined up and to each jar I add the ingredients, assembly line style.

Nutrition Information:

Yield:

4

Serving Size:

6 quarts

Amount Per Serving: Calories: 160Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 43mgSodium: 777mgCarbohydrates: 14gFiber: 2gSugar: 3gProtein: 13g

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