Start by preparing a pressure canner for hot pack based on the manufacturers instructions. That usually means adding in the bottom trivet, along with several inches of water and bring it to a simmer.
Prepare the soup for hot pack by chopping all ingredients. Peel and chop the carrots, dice the onions and celery.
Combine all ingredients in a large stock pot and bring the ingredients to a boil. Simmer for 5 to 10 minutes, until ingredients are heated through.
Use a slotted spoon to evenly distribute the solids among 4 quart jars or 8 pint jars.
Top with broth, leaving 1 inch headspace.
Cap with 2 part canning lids and process the jars in a pressure canner for 75 minutes for pints and 90 minutes for quarts, adjusting for altitude (see notes).
When the canning time is complete, allow the canner to cool to room temperature on it’s own before removing the jars.
Check seals, and store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars will maintain peak quality on the pantry shelf for 18 months, and be good to eat long after provided they’re still sealed. Refrigerate after opening.
To serve, reheat in a saucepan and serve over cooked rice or pasta (or as is).
Notes
*Salt: Chicken soup tends to be pretty salty, which helps keep the meat from tasting dry. The amount of salt needed here is up to you, and you can make a low sodium chicken soup to your tastes if you choose. Salt is not needed for preservation, only for flavor.
If you’re using store bought chicken broth, it’s already quite salty, and I’d suggest going with a low sodium brand. The bullion cubes, if added, generally add enough salt that you wouldn’t need any more (especially if your cooked chicken was already salted).
If you’re using unsalted chicken stock and skipping the bullion cubes, then you don’t have any salt in the recipe yet. Roughly 1 tsp salt per quart tends to work out well for soups to most peoples taste, but I’d suggest starting with a bit less and taste your soup before it goes into the jars.
Canning Time
The original Ball Blue Book Recipe uses canning times of 75 minutes for pints and 90 minutes for quarts for this chicken soup recipe. The USDA’s generic soup canning recipe recommends 60 minutes for pints and 75 minutes for quarts for broth-y soups like this one.
I’ve gone with the more conservative ball blue book times since I was using their tested recipe.
