Canning Chicken Soup - Homemade Comfort Food

Looking for the ultimate comfort food that’s both shelf-stable and packed with flavor? This Canning Chicken Soup recipe is your answer! Perfect for meal prepping, stocking your pantry, or gifting to friends and family, homemade canned chicken soup is surprisingly easy to make and tastes infinitely better than store-bought versions. This recipe will guide you through every step, ensuring a safe and delicious result.

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What is Canning Chicken Soup?

Canning Chicken Soup is the process of preserving fully cooked chicken soup in airtight jars using a pressure canner. This technique allows you to create a shelf-stable pantry staple that’s ready to heat and eat whenever you need a comforting and nutritious meal. It’s a fantastic way to utilize leftover chicken, reduce food waste, and enjoy the wholesome goodness of homemade soup all year round.

Unlike store-bought versions, you control every ingredient, ensuring a healthy and flavorful outcome. The beauty of canning is the long-term storage it provides, offering a convenient and budget-friendly alternative to constantly buying canned goods. Ready to experience the joy of homemade, shelf-stable chicken soup? Let’s get started and fill those jars with deliciousness! Try this recipe and discover the magic of Canning Chicken Soup

Key Ingredients for Canning Chicken Soup:

8 cups Chicken Broth: Use homemade or high-quality store-bought, low-sodium preferred.
4 cups Cooked Chicken: Diced into bite-sized pieces. Leftover rotisserie chicken works great!
2 cups Diced Carrots: Peel and dice into ¼-inch pieces.
2 cups Diced Celery: Dice into ¼-inch pieces.
1 cup Diced Onion: Yellow or white onion, finely diced.
1 cup Cooked Egg Noodles: Pre-cooked to al dente. Do not overcook, as they will continue to cook during the canning process. (Optional -see note below)
2 teaspoons Dried Parsley: Adds a fresh, herbal note.
1 teaspoon Dried Thyme: Provides warmth and depth.
1 teaspoon Dried Rosemary: A subtle, aromatic flavor.
½ teaspoon Garlic Powder: Optional, for added flavor.
Salt and Pepper: To taste. Add after cooking, before canning.
Lemon Juice: 1 tablespoon per quart jar. Acidity is crucial for safe canning.

Important Note on Noodles/Rice: While this recipe includes optional noodles, you can also substitute with cooked rice. Do not add flour, cream, milk, or other thickening agentsto this recipe before canning, as they will affect the density and heat penetration during the canning process, posing a safety hazard. You can add these after you open and heat the soup. It is safer to simply omit the noodles or rice if you are uncomfortable with this.

How to Make Canning Chicken Soup:

This Canning Chicken Soup recipe is a simple, delicious, and extremely satisfying way to have comfort food readily available. It’s easy because you likely have most ingredients already, and the flavor is fantastic! With a prep time of around 30 minutes and canning time in a pressure canner, you’ll soon have a pantry full of homemade goodness!

Step-by-Step Instructions:

Prepare the Chicken: If using raw chicken, cook it first. Shred or dice the cooked chicken into bite-sized pieces. You can use leftover roasted or boiled chicken, or even rotisserie chicken for convenience.
Sauté the Vegetables: In a large pot or Dutch oven, sauté the diced carrots, celery, and onion over medium heat until softened, about 5-7 minutes. This step helps to bring out the flavor of the vegetables.
Combine Ingredients: Add the chicken broth, cooked chicken, parsley, thyme, rosemary, garlic powder (if using), salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes to allow the flavors to meld together. If you are using cooked noodles or rice, add them in the last 5 minutes. Remember to undercook them slightly.
Prepare Jars and Lids: While the soup is simmering, prepare your canning jars and lids. Use a dishwasher or wash the jars thoroughly with hot, soapy water. Rinse well and keep hot until filling. Place new canning lids in a small saucepan, cover with water, and bring to a simmer over low heat. Do not boil. Keep the lids hot until ready to use. Use only new lids.
Sterilize Jars: Place empty jars in a large pot add enough water to make sure each jar is covered an inch. Boil them for 10 minutes
Ladle in Lemon Juice: Before adding the soup, add 1 tablespoon of lemon juice to each quart jar or ½ tablespoon to each pint jar. Lemon juice adds the necessary acidity for safe canning.
Ladle Soup into Jars: Using a canning funnel and ladle, carefully fill the hot jars with the hot chicken soup, leaving 1 inch of headspace at the top of each jar. Headspace is the space between the top of the soup and the lid.
Remove Air Bubbles: Use a non-metallic utensil, such as a wooden skewer or plastic spatula, to gently run along the inside of the jars to release any trapped air bubbles. Adjust the headspace if necessary by adding more soup, maintaining the 1-inch headspace.
Wipe Jar Rims: Using a clean, damp cloth, wipe the rims of the jars to ensure they are clean and free from any spills or residue. This is essential for creating a proper seal.
Place Lids and Rings: Place a hot canning lid on each jar, centering it over the jar’s opening. Screw on a canning ring until it is fingertip tight. Do not overtighten, as this can prevent the jar from sealing properly.
Load Jars into Pressure Canner: Carefully load the filled jars into the pressure canner, following the manufacturer’s instructions. Make sure the jars do not touch each other.
Pressure Can: Add the specified amount of water to the pressure canner as directed by the canner’s manufacturer. Seal the canner and bring it to pressure. Process quart jars for 90 minutes and pint jars for 75 minutes at 10 PSI. Adjust processing time for altitude if necessary. Consult your pressure canner’s manual for specific instructions and altitude adjustments.
Cool and Check Seals: Once the canning process is complete, turn off the heat and allow the pressure to drop naturally until the pressure gauge reads zero. Carefully remove the jars from the canner and place them on a towel-lined surface to cool completely, about 12-24 hours. As the jars cool, you will hear a “popping” sound, which indicates that the jars have sealed properly. After the jars are completely cool, check the seals by pressing down on the center of each lid. If the lid does not flex or move, it is sealed. If the lid flexes, the jar did not seal properly and should be refrigerated and used within a few days, reprocessed with a new lid, or frozen.
Store Jars: Remove the canning rings from the sealed jars (rings can trap moisture and lead to rust) and label the jars with the date and contents. Store the canned chicken soup in a cool, dark, and dry place for up to one year.

Why You’ll Love This Canning Chicken Soup

This Canning Chicken Soup is more than just a meal; it’s an experience. The main highlight is the incredible flavor and comforting feeling derived from a homemade, shelf-stable classic. Not only does it taste fantastic, but making it at home offers significant cost-saving benefits. You control the ingredients, often using leftovers that would otherwise be wasted, translating to a budget-friendly, sustainable option. The homemade broth base, combined with fresh vegetables and tender chicken, makes this soup far superior to anything store-bought.

Consider exploring our other canning recipes like canned vegetables or canned beans, a great addition to build up your pantry stockpile. Try making this Canning Chicken Soup at home and experience the satisfying joy of creating a delicious, budget-friendly, and shelf-stable meal for yourself and your family!

What to Serve Canning Chicken Soup With:

Canning Chicken Soup is a complete meal, but here are some suggestions to enhance your dining experience:

Crusty Bread: A slice of crusty bread or homemade rolls is perfect for soaking up the flavorful broth.
Grilled Cheese Sandwich: A classic pairing that adds warmth and comfort.
Side Salad: A simple salad with a light vinaigrette provides a refreshing contrast.
Crackers: Saltine or oyster crackers offer a satisfying crunch.

Top Tips for Perfecting Canning Chicken Soup:

Use High-Quality Broth: The broth is the foundation of the soup, so using a high-quality broth will greatly enhance the flavor. Homemade broth is always best, but store-bought low-sodium broth is a good alternative.
Don’t Overcook the Noodles: If including noodles, be sure to undercook them slightly before adding them to the soup. They will continue to cook during the canning process and can become mushy if overcooked initially.
Adjust Seasoning After Simmering: Taste the soup after simmering and adjust the seasoning as needed. Remember that the flavors will intensify during the canning process, so don’t over-season.
Ensure Proper Headspace: Maintaining the correct headspace is essential for creating a proper seal. Always use a non-metallic tool to remove air bubbles and adjust the headspace if needed.
Check Seals Carefully: After the jars have cooled, check the seals carefully by pressing down on the center of each lid. If the lid flexes, the jar did not seal properly and should be reprocessed or refrigerated and used within a few days.

5 Facts about Canning Chicken Soup:

Long Shelf Life: Properly canned chicken soup can last for up to one year in a cool, dark, and dry place.
Cost-Effective: Canning chicken soup at home is a cost-effective way to enjoy homemade soup without added preservatives.
Customizable: You can easily customize the recipe to suit your taste preferences by adding different vegetables, herbs, or spices.
Convenient: Canned chicken soup is a convenient meal option for busy weeknights or emergency situations.
Nutritious: Homemade chicken soup is packed with nutrients and can help boost your immune system.

Storing and Reheating Tips:

Storing: Store canned chicken soup in a cool, dark, and dry place for up to one year. Make sure the jars are properly sealed and labeled with the date.
Reheating: To reheat, simply open the jar and pour the soup into a saucepan. Heat over medium heat until heated through, stirring occasionally. You can also microwave the soup in a microwave-safe bowl.
Freezing (Uncanned Soup): While this recipe is for canning, you can freeze the soup before canning. Allow the cooked soup to cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw completely in the refrigerator before reheating. Do not refreeze thawed soup. If you want to freeze after canning you risk having the jar exploding in the freezer!

Final Thoughts:

Canning Chicken Soup is a rewarding experience that allows you to enjoy the comforts of homemade soup year-round. With the right equipment and precautions, you can create a shelf-stable pantry staple that’s both delicious and convenient. So, gather your ingredients, follow the steps, and get ready to savor the taste of homemade goodness!

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Canning Chicken Soup FAQs:

Can I use bone-in chicken?
Yes, simmering bone-in chicken creates a richer broth, but remove the bones before canning.
Do I have to use a pressure canner?
Yes, a pressure canner is essential for safely canning low-acid foods like chicken soup. Water bath canning is not safe as it doesn’t reach a high enough temperature to kill bacteria.
Can I add rice instead of noodles?
Yes, cooked rice can be substituted for cooked noodles. Follow the same guidelines and don’t overcook it.
What if my soup looks cloudy after canning?
A slight cloudiness is normal and does not indicate spoilage. It is often caused by starch release from the vegetables or noodles.
How do I know if my canned soup is safe to eat?
Always check the seal before opening. If the lid is bulging or there are any signs of spoilage (unusual odor, mold), discard the soup. When you open the jar, make sure you hear a suction of air coming out and the lid dips downwards.

Canning Chicken Soup – Homemade Comfort Food