Jarred Chicken Soup

210 (2)

Jarred Chicken Soup

Makes about 8 pints


4 quarts chicken stock

3 cups chicken cut into small chunks

1 1/2 cup diced celery

1 1/2 cup sliced carrots

1 cup diced onion

3 chicken bouillon cubes (optional)

Pasta of your choice added at serving time


In a large stock pot, heat chicken stock and dissolve bouillon cubes

Spoon equal amounts of chicken, celery, carrots and onion into each pint jar

Fill each pint jar with stock leaving 1 inch head space

Remove air bubbles, add more stock if needed to bring it back to 1 inch headspace

Wipe rim, apply lid and ring

Process pints at 10 pounds pressure for 75 minutes

After 24 hours have passed, remove rings and wash jars

Label jars with date and store. Do not stack jars


My grandson enjoys this soup with alphabet pasta, but you can use any pasta you like

Open the jar and pour into a small saucepan

Add 2 tablespoons of the alphabet pasta and simmer according to pasta directions


Recipe information taken from the Ball Blue Canning Book


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s