I love filling my pantry with all the garden, and other homesteady goodness.
It makes it so much easier to run to the pantry and grab a meal to go, so I also fill my pantry with home canned beans and soups.
For a quick and easy meal, I can chicken soup. It’s truly a quick, nutritious meal. Just pop the top, heat and serve.
Making and canning your own soup from scratch means that you control the ingredients, and you know exactly what’s in there. Need less sodium? No problem, just leave it out. Want more or less garlic? Don’t like celery or carrots? When you make your own, you are the master chef. I love that part of cooking from scratch, don’t you?
One of our most loved soups, especially in the winter is chicken soup with noodles.
I love making it all from scratch, when I have the time. But, with me in school full time, running a home, and homeschooling as well as our kids’ activities, I don’t always have the time to do so. My kids have graciously taken over a lot of the meal preparation, but I try to keep it simple for them. This is a great way to have some grab and go meals at home, or when camping. You could also stick a couple quarts in a bug out bag, if you chose.
First, you will need a pressure canner for pressure canning chicken soup.
It contains low acid veggies, as well as meat and water canning will NOT be safe for this. I can this only in quarts because that is what my family will use, but feel free to adjust to pints. Please remember that water bath canning soup is not safe.
I get all my veggies and chicken breasts cut up at once, in separate bowls.
I am rather OCD like that, but you can put all your veggies in one bowl, and breast chunks in another, if that is easier for you. Then, in clean, sterilized quart jars, add:
- 1 cup of diced celery
- 1 cup cut cup carrots
- 1 cup diced onion
- 1 cup of breast chunks.
This is canning chicken soup raw pack method. It’s easier pressure canning chicken soup with raw vegetables. They will cook as the soup in the jars is under pressure. I don’t add garlic at this time, I wait until I open the jar and getting ready to serve. I do it then because my family loves the flavor of garlic, and it seems to fade when it’s in a canned recipe.
Then, cover the ingredients with water or broth.
I have used both, and obviously, broth has more flavor, but the water will be great, too. You want to leave 1″ of headspace in the jar. Wipe the top of the jar, removing any spilled grease or liquid to ensure a good seal, lay a clean lid and tighten the band finger tight.
Process in your pressure canner for 90 minutes at 10PSI.
If you are using pints, then you only need to process for 75 minutes. Follow the manufacturer’s instructions for different altitudes as well. Allow the canner to cool naturally, and remove the jars. Let them cool in a non drafty area for 24 hours and then wipe off, remove the band and store. Any jars that didn’t seal need to be stored in the fridge and eaten within 3 days or reprocessed, using a new lid.
When serving, you will want to add salt and pepper, garlic or parsley to taste.
Serving is also the time you add rice or noodles, just by bringing to a boil and adding the starch directly to the soup. Easy, right? Do you can chicken soup? Will you try this recipe?