When the weather is chilly outside and the sniffles are running rampant through the household, there is nothing better than a bowl of steamy, homemade chicken soup. There is just something about making your own soup with fresh ingredients that warms the body and soul. Making homemade soup also ensures there are no preservatives and other extra, non-healthy ingredients included.
Try cooking a huge batch of chicken soup to last for the entire winter and then storing the extras in Ball jars. In this way when the weather is freezing outside or the coughing and sneezing hits, it is easy to grab a jar and warm it up for instant homemade goodness.
The recipe below is versatile so feel free to add extras such as cooked rice or noodles. Throw in any extra vegetables on hand or even add more meat. The recipe requires canning jars and a pressure canner to store the bulk soup.
Chicken Soup Recipe
Makes about 8 (16 oz) pints
- 16 cups chicken stock
- 3 cups diced chicken (about 1 3-lb chicken)
- 1-1/2 cups diced celery (about 2 stalks)
- 1-1/2 cups sliced carrots (about 3 medium)
- 1 cup diced onion (about 1 medium)
- Salt, optional
- Pepper, optional
- 3 chicken bouillon cubes, optional
- 4 Ball® (32 oz) quart or 8 (16 oz) pint glass preserving jars with lids and bands
PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
COMBINE chicken stock, chicken, celery, carrots and onion in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 30 minutes. Season to taste with salt and pepper, if desired. Add bouillon cubes, if desired. Cook until bouillon cubes are dissolved.
LADLE hot chicken soup into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
To view other recipes and information on Ball jars, please visit the Fresh Preserving website.
Recipe courtesy of Ball Jars, used with permission.