canning chicken soup recipe
The Best canning chicken soup recipe
I love canning chicken soup because it’s one of those recipes that feels like a hug on a cold day—simple, comforting, and always ready when life gets busy. There’s something about the way the tender chicken melts into the broth, the herbs brightening the flavor, and the way it fills your kitchen with warmth, that makes it feel like a staple in our home. My kids grew up eating it straight from the can, and honestly, they still ask for it when they’re sick or just need something easy. It’s that kind of recipe that doesn’t just satisfy hunger, but makes you feel like you’re doing something good for your family.
This soup is perfect for so many reasons—it’s quick to make after canning, it lasts for weeks in the pantry, and it’s just as good the first day as it is after a month. Whether you’re feeding a crowd for a holiday dinner or just need a go-to meal when the kids are cranky or you’re exhausted, it’s always a hit. Plus, it’s packed with protein and nutrients from the chicken, vegetables, and herbs, making it a healthier option than many processed soups. My husband and I have tested it a dozen times, and even my pickiest eater will eat it—no arguments, just happy stomachs. It’s that reliable.
Canning Homemade Chicken Soup
A comforting, homemade chicken soup preserved in a water bath canning process, perfect for long-term storage. This recipe ensures a flavorful and safe meal for months.
🥘Ingredients
- 6 cups chicken broth (low-sodium preferred)
- 4 cups chicken pieces (bone-in, boneless, or shredded)
- 1 large onion, diced
- 4 carrots, sliced
- 4 celery stalks, sliced
- 3 garlic cloves, minced
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp black peppercorns
- 1 tsp salt (adjust to taste)
- 1 cup diced potatoes
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup green beans, trimmed
- 1 cup diced tomatoes (fresh or canned, no salt added)
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro or dill
- 1/4 cup chopped green onions
👨🍳Directions
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1 Prepare jars, lids, and rings: Wash jars, lids, and rings in hot, soapy water. Rinse and dry thoroughly.
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2 Boil jars: Place jars in a large pot of boiling water for 10 minutes. Remove and keep warm.
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3 Prepare broth: In a large stockpot, combine chicken broth, chicken pieces, onion, carrots, celery, garlic, bay leaf, thyme, oregano, peppercorns, and salt. Bring to a boil.
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4 Simmer broth: Reduce heat to low, cover, and simmer for 25–30 minutes. Remove chicken pieces, shred or chop, and return to the pot. Add optional veggies (if using) and simmer another 10 minutes.
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5 Fill jars: Using a canning funnel, ladle hot soup into sterilized jars, leaving 1-inch headspace. Remove air bubbles by running a knife around the inside rim, then carefully tap the jar on the counter to release air bubbles.
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6 Add toppings (optional): If using, place a spoonful of chopped herbs or green onions on top of each jar.
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7 Adjust headspace: Wipe jar rims clean with a damp cloth. Apply lids, then screw on rings until finger-tight.
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8 Process jars: Place jars in a water bath canner (or a large pot with a rack) filled with enough water to cover by 1–2 inches. Bring water to a rolling boil. Process jars for 10 minutes (adjust for altitude if needed).
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9 Cool and store: Remove jars from water and let cool naturally. After 2 minutes, remove rings and set jars on a towel to cool completely. Check seals by pressing on the lid; if sealed, store in a cool, dark place.
🔧Equipment
- Large stockpot
- Canning jars with lids and rings (8 x 1 quart jars)
- Canning funnel
- Canning jar lifter
- Bubble remover or spoon
- Water bath canner (or large pot with a rack)
- Slotted spoon
- Mixing bowls
- Cutting board
- Knife
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Canning Homemade Chicken Soup Works
This chicken soup recipe is always a lifesaver during family gatherings because it’s simple enough to make ahead yet hearty enough to feed a crowd without feeling like extra work. It’s perfect for potlucks, holiday meals, or just when you need something comforting that everyone can enjoy—no fuss, just good food that keeps well for days. Plus, it’s a no-stress way to bring warmth to any table, whether it’s a busy weeknight or a celebration.
❓ Frequently Asked Questions About Canning Chicken Soup
1. What ingredients are essential for making a flavorful canned chicken soup, and can I substitute any of them?
Yes, the essential ingredients for a classic canned chicken soup include bone-in, skin-on chicken pieces (or rotisserie chicken for convenience), vegetable broth, carrots, celery, onions, garlic, potatoes, tomatoes (or tomato paste), and herbs like thyme, bay leaves, and parsley. For substitutions, you can replace fresh herbs with dried (use half the amount), swap potatoes with sweet potatoes or butternut squash, or use chicken stock instead of vegetable broth if preferred. Avoid overdoing salt—many broths already contain it.
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2. How do I ensure my canned chicken soup is safe to eat after canning? What’s the proper canning process?
To ensure safety, follow the USDA’s water-bath canning method for low-acid foods like chicken soup. Boil jars in a water bath for 45 minutes (adjust based on altitude) using a pressure canner (for high-acid adjustments) or a water bath (for water-bath canning). Use a potholder to handle jars, check seals after cooling, and store in a cool, dark place. Never eat canned food if the seal is broken or the jar is dented/swollen. Label jars with the date and refrigerate unused portions if storing longer than 1 year.
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3. Why does my chicken soup turn out mushy or watery after canning, and how can I prevent it?
Mushy or watery soup often happens due to overcooking vegetables (especially potatoes and carrots) or not using enough acid (like lemon juice or vinegar). To prevent this: – Use fresh, firm vegetables (avoid overboiling). – Add 1–2 tbsp of lemon juice or white vinegar to the broth for acidity (helps preserve texture). – Simmer soup gently for 30–40 minutes before canning, then process immediately. – Avoid overpacking jars—leave 1-inch headspace for expansion. – If using a pressure canner, ensure proper pressure settings to avoid steam overrun.
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4. Can I use pre-cooked chicken or rotisserie chicken in this recipe, and how does it affect the flavor?
Yes, you can use pre-cooked chicken (rotisserie, boiled, or grilled) for convenience, but it may change the texture slightly. For best results: – Remove skin and bones before adding to the soup to avoid a greasy or tough mouthfeel. – Shred or chop finely to distribute flavor evenly. – Add chicken broth to compensate for any moisture loss (rotisserie chicken can be quite dry). – For depth, add a small piece of chicken fat or olive oil during cooking to enhance richness. – If using boiled chicken, let it cool before adding to prevent a watery soup.
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5. How long can I store canned chicken soup, and what are the proper storage methods?
Canned chicken soup, when properly processed and sealed, can last 1–2 years in a cool, dark pantry (below 70°F). For longer storage: – Refrigerate unused portions after opening (lasts 3–4 days). – Freeze for short-term storage: Portion into airtight containers, leaving ½-inch headspace, and freeze for up to 3 months. Thaw in the fridge before reheating. – Check for spoilage signs: Cloudy liquid, mold, or off odors mean discard. – Avoid freezing if the soup contains tomatoes (they can turn mushy when thawed). For tomato-based soups, opt for water-bath canning only.
