Hey there, fellow food lovers!
Have you ever wanted to capture the cozy vibes of homemade chicken soup? Well, you’re in luck!
Today, I’m diving into my favorite chicken soup canning recipe.
It’s warm, comforting, and perfect for those chilly days. Plus, canning it means you can enjoy it anytime!
Get ready to fill your pantry with some delicious goodness. Let’s jump right in!
Possible Ingredient Alternatives
For the chicken, boneless skinless chicken thighs or breasts can be used as a substitute. These options provide similar protein content and flavor while potentially reducing fat. Adjust cooking time slightly as smaller pieces may cook faster. Vegetarians can replace chicken with firm tofu or chickpeas, maintaining protein levels but altering the flavor profile.
Carrots can be substituted with parsnips or sweet potatoes for a different flavor and texture while still providing similar nutritional benefits. These alternatives offer comparable cooking times and sweetness. For a lower-carb option, consider using turnips or radishes, which will change the taste but maintain a similar texture.
Potatoes can be replaced with cauliflower florets or turnips for a low-carb alternative. These substitutes will alter the texture and flavor slightly but still provide bulk to the soup. For a grain-based option, consider using barley or brown rice, which will add different nutrients and a chewy texture. Adjust cooking times accordingly, as grains may require longer cooking than potatoes.
| Preparation Time | 30-45 minutes |
| Cooking Time | 90-120 minutes |
| Total Time | 120-165 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1700-2000
- Protein: 150-160 g
- Fat: 80-100 g
- Carbohydrates: 200-230 g
Ingredients
For the soup:
- 8 tsp salt
- 5-6 carrots (peeled and cut into 1/2-inch thick rounds)
- 2 tbsp dried Italian herbs (I like McCormick brand)
- 1 bunch celery (chopped into 1/2-inch pieces)
- 1 tbsp black pepper (freshly ground for best flavor)
- 3 yellow onions (peeled and quartered)
- 1 (5 lb) chicken
- 2 cups peas
- 1-2 garlic bulbs (peeled and smashed)
- 1 tbsp dried rosemary
- 3 lbs potatoes (peeled and cut into 1-inch chunks)
For canning:
- rings
- canning jars (pint or quart size)
- pressure canner
- lids
Step 1: Cook the Chicken
Place the chicken in a large pot and cover it with 4 quarts of water.
Heat the pot over medium-high heat and bring the water to a boil.
Once boiling, reduce the heat and let it simmer until the chicken is cooked through, about an hour.
Remove the pot from the heat, then take the chicken out and place it in a separate pan or bowl to cool.
Step 2: Prepare the Vegetables and Seasoning
While the chicken is cooking, prepare your vegetables.
Peel and dice the carrots, onions, and potatoes, dice the celery, and peel and mince the garlic.
Combine these prepared vegetables in a large pot or bowl.
Top them with rosemary, Italian seasoning, and black pepper.
Step 3: Strain the Broth and Combine Ingredients
Once your chicken broth is ready, strain out any particles using a sieve if necessary and add the clear broth to the vegetables.
When the chicken has cooled enough to handle, debone and chop it, discarding the bones and skin (or reserve them to make bone broth).
Add the chopped chicken to the vegetable and broth mixture, stirring to combine.
Step 4: Prepare and Fill Canning Jars
Prepare your canning jars.
This recipe yields enough for about 8 quarts, or “7 quarts and dinner,” as most pressure canners hold seven quarts.
Fill each jar with soup, ensuring you leave 1/2-1 inch of headspace.
Add 1 teaspoon of salt to each quart jar or 1/2 teaspoon to each pint jar.
Wipe the rims clean and screw down the lids and bands securely.
Step 5: Pressure Can the Soup
Place the filled jars into a prepared pressure canner and secure the lid.
Heat the canner over medium-high heat until it vents steam steadily.
Set a timer and let it steam vent for 10 minutes.
Then, close the steam valve and bring the canner to 10 PSI, or the appropriate pressure for your elevation (refer to a conversion chart if needed).
Process quart jars for 90 minutes or pint jars for 65 minutes.
Step 6: Cool and Store the Jars
Once the processing time is complete, remove the canner from the heat and allow it to return to zero pressure naturally.
After this, carefully open the canner and transfer the jars to a towel-lined surface to cool, covering them with a second towel to prevent drafts.
Be cautious, as the jars will be extremely hot and may break or explode if mishandled.
After 24 hours, check the seals, wash the jars if necessary, and store them in a cool, dark place.
