Making and Canning Chicken Soup
It's easy to make home canned chicken soup using this recipe and procedure.  
You may add some diced carrots or celery to this recipe as desired and sauté
them with the onions in step 4.
  Pint
 Quart
Chicken, with fat and skin
removed, as desired.
 1 lb.
 2 lbs.
Onion or Leek, diced
 1/2
 1
Salt
 1 teaspoon
 2 teaspoons
Pepper
 1/4 teaspoon
 1/2 teaspoon
Water
 1-1/2 cups
 3 cups
Bay Leaves
 1
 2
Pressure Canner Processing
 75 minutes
 90 minutes
  1. Calculate total ingredients desired using our conversion chart.
  2. Using a large pot, sauté chicken in olive oil until cooked in batches, or bake chicken in
    oven. Meanwhile, heat water in a separate pot.
  3. After all chicken pieces are cooked, remove skin and debone. Meanwhile, sauté onions
    in olive oil.
  4. Add chicken pieces along with the onion to the pot with salt, pepper and bay leaves
    and bring to a simmer.
  5. Add hot water and simmer for 25 minutes more.
  6. Remove bay leaves.
  7. Skim fat while Canning using hot pack method with 1” of headspace.
  8. Processing with a Pressure Canner 75 minutes for pints, or 90 minutes for quarts, at 11
    pounds of pressure, or 10 pounds for a weighted gauge.
  9. For elevations above 1,000 foot level see Altitude Time Adjustments.
  10. Labeling and Storing
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© 2004 David G. Blackburn
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