Pressure Canning Chicken Soup Recipe | Tutorial
There’s nothing more comforting than a warm bowl of homemade chicken soup. Having it already canned and waiting on the pantry shelf makes it even better. Especially when the sniffles roll through the house and take everyone out. Moms know, you don’t stop taking care of everyone and everything just because you’re sick too. This Canned Chicken Soup recipe makes it simple to get nourishing food on the table, even on the days when mom is running on fumes.
We love home-canned soups for a quick, easy meal!
I’ve been home canning for over 20 years, and I love pressure canning soup. The way I was originally taught to can chicken or beef soup was to add everything raw to the jar and process it. That’s the method I’ll be sharing here. I will tell you why I’m comfortable with that a little later.
If raw pack soup isn’t something you’re comfortable with, you can find the NCHFP’s official instructions here.
Ball also publishes a chicken soup recipe, and their instructions differ slightly from the NCHFP’s. You can get that version here as well.
At one point, both the NCHFP and the Alaska Cooperative Extension offered guidance on how to customize soups within specific parameters. They allowed for heartier soups with more solids or more brothy versions with extra liquid. When I went to link that resource for you, it was no longer available. As of now, the Alaska Cooperative Extension notes that those guidelines are under revision and advises checking back in 2026.
Personally, I’m comfortable canning chicken soup using the raw pack method. Chicken is the densest, slowest-heating ingredient in the jar, which is why it requires the longest processing time, 90 minutes for quarts. By following that processing time, I’m confident the remaining ingredients are safely preserved as well, since they all require less processing time when canned alone.
I rarely blanch vegetables before canning them in soups. Blanching is meant to stop enzymes and slow the breakdown of vegetables over time. That being said, the jars in the picture below were canned 3 years ago. I keep jars on hand for my own research and to use when I’m teaching classes. Everything is holding up and in great shape. I’ve never had issues canning soup this way.
Left: Beef Stew
Middle: Vegetable soup base in beef broth
Right: Chicken Soup
That said, if this approach makes you nervous, I encourage you to follow one of the other two methods linked above. The most important thing is choosing a process you feel confident and comfortable with.
One of my biggest tips when it comes to canning:
If you’ve never tried it canned, can one batch first. Make sure you and your family are going to like it before you put all the time, effort, and money into canning a year’s worth of something you aren’t going to like.
What You’ll Need
Ingredients:
- Boneless skinless chicken breast: cut into 1-2 inch chunks
- Vegetables: If the vegetable is safe to can, it’s safe to add to your soup! I love using carrots, onions, peas, and sometimes potatoes, depending on how I’m feeling 😉 If you’re going to use potatoes, choose a more waxy potato over a russet. They are less starchy and hold up better during the canning process. I go into more detail on this post…..
- Chicken broth, stock, or bone broth: store-bought or home-canned is fine.
- Canning salt: I use Redmond’s Sea Salt. Just make sure you use non-iodized salt with no caking agents. If you need to watch your sodium intake, it can be omitted.
Supplies Needed:
- Pressure canner: I use a 23-quart induction-compatible pressure canner. This is a great canner for beginners who need a more affordable option. It’s also lighter and safer to use on smooth top glass stoves. It can also double as a water bath canner for high-acid foods. I have never had any issues using a Presto canner for 20 years on a smooth glass stop. Note: Please read your instruction manual and decide for yourself if you’re comfortable using your pressure canner on your smooth glass-top stove. The All-American pressure canner is also a fantastic option, and most well-seasoned canners lean in this direction.
- Canning rack: Your pressure canner should come with a canning rack for the bottom of your canner. You never want to put your jars straight on the bottom of the canner. I like to have two racks, one for the bottom and one for stacking jars if I’m using pint jars. Whether of not you can stack jars will depend on pressure canner size.
- Canning kit: It should include a jar grabber, canning funnel, lid magnet, and bubble popper/headspace measurer.
- Clean kitchen towel or a bath towel for cooling hot processed jars.
- Canning jars: I love using wide-mouth quart jars, but regular mouth jars will work too.
- Canning lids and rings: If you buy new jars, they will come with lids and rings. If you are using used jars, make sure you have enough lids and rings on hand. Save your rings; you can reuse them if they are in good condition (no dents, major rust, etc.). However, you need a new lid each time you preserve something new. You can, however, reuse old lids for vacuum-sealing jars or everyday use if they are free of dents.
Before You Get Started
If you’re new to canning, I highly suggest you familiarize yourself with your specific canner’s instruction guide for proper operating techniques before starting.
Give yourself plenty of time! You don’t want to find yourself needing to leave to pick up kids from school but still have 30 minutes left to go on your pressure canner! A mistake I’ve made plenty of times.
Clean your space:
It is important to keep your workspaces, tools, and hands clean during canning. We want to maintain the quality of food by not introducing harmful bacteria to it or the jars. You don’t have to go crazy and bleach the whole house. Just maintain cleanliness: clean your work surfaces, wash your hands, and make sure your jars and tools are clean.
Prepare your jars:
- Clean jars, even if they are new! You don’t need to sterilize your jars. According to the NCHFP (National Center for Home Food Preservation), if jars are processed for 10 minutes or longer, you no longer need to sterilize jars before canning. A hot cycle in the dishwasher or washing and rinsing in hot soapy water will do.
- While washing your jars, or taking them out of the dishwasher, check the rims by running your finger over the rims, checking for any chips or cracks. Don’t use jars with chips or cracks anywhere, as this will only cause a failed seal or cracked jar, with a side of wasted time and a mess to clean up.
Prepare your lids:
Check the box your canning lids came in. Some canning lid manufacturers require you to pre-warm the lids in simmering water before putting them on jars.
Get your Canner Ready:
- Make sure your canner is clean. (Refer to your canner’s manual for in-depth maintenance and care instructions)
- Make sure the vent pipe in the lid isn’t obstructed; this is how the air escapes. You don’t want it plugged up with anything; hold it up to a light and see if you can see through it.
- If using a Presto canner, check your rubber seal underneath the lid. If it has shrunk, become hard, or cracked it needs to be replaced.
- Add the canning rack to the bottom of the canner.
- Place the canner on the stove burner. Add three quarts of hot tap water to the canner; if adding hot-packed jars, heat water to 180ºF. We are doing the raw pack method with this chicken, so hot tap water on low heat is fine. Three quarts of water are needed regardless of how many jars are being canned.
How to Can Chicken Soup
Thaw frozen peas to room temperature in a large bowl. Wash, peel, and dice potatoes, and soak them in cold water for 30 minutes or more. When you’re ready to start canning, drain off the starchy water, rinse, and cover them again with cold water.
Add broth to a large stock pot and heat on medium.
Dice carrots and onions, and add them to separate bowls.
Trim fat off chicken and dice into 1-2 inch chunks.
Add about 1 cup of chicken to the bottom of each jar.
Loosely layer your vegetables in each jar. I do about ½ cup per vegetable; you can add as little or as much as you want of each. If you want a more brothy soup, add less chicken and vegetables and add more liquid. If you want a more hearty soup, layer chicken and vegetables up to a 1-inch headspace as seen below.
Add 1 teaspoon of salt to each jar. Feed free to add less or omit if you need to watch your sodium.
Add broth to jars to a 1-inch headspace.
Using the end of a long wooden spoon, chopsticks, or headspace measuring tool, remove air bubbles.
After debubbling, measure for a 1-inch headspace. You may need to add more broth to attain the correct headspace.
Wipe down the rim of the jar with a clean cloth or paper towel.
Add lids, and screw bands on fingertip tight.
Process quart jars in the canner for 90 minutes at 10 pounds of pressure, adjusting for altitude. See below.
1 – 1,000 ft: 10 pounds for weighted gauge, 11 pounds for dial gauge
1,001 – 2,000 ft: 15 pounds for weighted gauge, 11 pounds for dial gauge
2,001 – 4,000 ft: 15 pounds for weighted gauge, 12 pounds for dial gauge
4,001 – 6,000 ft: 15 pounds for weighted gauge, 13 pounds for dial gauge
6,001 – 8,000 ft: 15 pounds for weighted gauge, 14 pounds for dial gauge
8,001 – 10,000 ft: 15 pounds for weighted gauge, 15 pounds for dial gauge
Can I add more seasonings other than salt?
Yes! According to Penn State Extension, dried herbs and spices can be safely added. A word of caution, herbs and spices can intensify or change character under heat and storage. So small amounts are best; adjust in later batches if needed. I like to keep it simple with salt and add fresh garden herbs and spices when I’m ready to heat it and eat it. Most of the time, I keep it how it is..simple. 🙂
Can I waterbath this soup?
No, waterbath canning low-acid food is unsafe. Meat and vegetables are low-acid foods and need to be pressure-canned.
Can I add noodles, rice, or dairy to the soup before canning?
According to the NCHFP guidelines, it is unsafe to can pasta or dairy products. I don’t can pasta or dairy either. If I want to make chicken noodle soup, I simply boil the noodles when I’m getting ready to heat the soup. And if I want a creamy version, I add the dairy and any other ingredients right before serving.
Can I use cooked chicken instead of raw?
Absolutely! It’s a great way to use up leftover meat! Cut into bite-sized pieces so it fits nicely in the jar. Processing times will remain the same.
How long do the jars last on the shelf?
For the best quality, most home-canned soups stay at their peak for 12-18 months. After that, the soup is still safe to eat if there are no signs of spoilage and jars are sealed properly. However, the flavor, color, and texture may begin to decline.
What is the best way to store the jars?
It’s best to store jars in a cool, dark place. Avoid storing jars in heat and sunlight.
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Pressure Canning Chicken Soup Recipe
Ingredients
- 5 pounds non-waxy potatoes like red or white potatoes*
- 3-4 cups frozen peas thawed to room temperature
- 2-3 pounds of boneless skinless chicken breast
- 3-4 cups diced carrots
- 3-4 cups diced yellow onions
- 7 teaspoons of canning salt, I used Redmond's Sea Salt
- 5-6 quarts of chicken broth, stock or bone broth
Instructions
- Thaw frozen peas in a large bowl. Wash, peel, and dice potatoes, and soak them in cold water for 30 minutes or more. When you’re ready to start canning, drain off the starchy water, rinse, and cover them again with cold water.
- Add broth to a large stock pot and heat on medium. Dice carrots and onions, and add them to separate bowls.
- Trim fat off chicken and dice into 1-2 inch chunks. Add about 1 cup of chicken to the bottom of each jar.
- Loosely layer your vegetables in each jar. I do about ½ cup per vegetable; you can add as little or as much as you want of each. If you want a more brothy soup, add less chicken and vegetables. If you want a more hearty soup, loosely layer chicken and vegetables up to a 1-inch headspace.
- Add 1 teaspoon of salt to each jar. Add broth to jars to a 1-inch headspace.
- Using the end of a long wooden spoon, chopsticks, or headspace measuring tool, remove air bubbles.
- After debubbling, measure for a 1-inch headspace. You may need to add more broth to attain the correct headspace. Wipe down the rim of the jar with a clean cloth or paper towel.
- Add lids, and screw bands on fingertip tight.
- Process quart jars in the canner for 90 minutes at 10 pounds of pressure, adjusting for altitude.
Notes
- Russets (my least favorite): Russet potatoes are a popular choice among canners because they are affordable. I have tried canning russets a few times, and we didn’t like the results each time. The high starch content of russets results in a more mealy potato that doesn’t hold up well and falls apart easily when used.
- Thinner-skinned waxy boiling potatoes (my favorite) have a lower starch content. These include red-skinned potatoes and white potatoes. In our experience, these potatoes maintain their texture better and don’t have that mealy, fall-apart texture as the russets.
