Chicken Vegetable Soup

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This pressure canned chicken and vegetable soup is a classic, comforting base packed with tender chicken, carrots, corn, and savory broth. It’s perfect on its own or served with dumplings, rice, or noodles. A versatile and shelf-stable meal for easy weeknight dinners.

Prep Time15

Cook Time5

Canning time1 30

Total Time1 50

Course: Soup

Cuisine: American

Keyword: Chicken Canning Recipe, chicken soup

Servings: serivings, makes 4 quarts or 8 pints

Equipment

Pressure Canner

Ingredients

1 1/2 lb cooked chicken white or dark meat, shredded
6 cups chicken broth
1 cup onions chopped
1 cup corn kernels fresh or frozen
2 cups carrots peeled and diced
2 tsp canning salt
1 tsp black pepper
1 tsp dried thyme
1 tsp garlic powder

Instructions

Prepare a pressure canner and jars for hot pack. Heat the canner water to about 180°F.
In a large stockpot or Dutch oven, combine the chicken, broth, onions, corn, carrots, salt, pepper, thyme, and garlic powder. Stir well.
Bring the mixture to a boil, then reduce to a simmer and cook for 5 minutes to heat through.
Ladle the hot soup into clean, hot jars, leaving 1 inch of headspace.
Remove air bubbles, adjust headspace, wipe rims, and apply two-piece lids and rings.
Process in a pressure canner at 10 lbs pressure (weighted gauge) or 11 lbs (dial gauge), adjusting for altitude.
Process pints for 75 minutes and quarts for 90 minutes.
Let the canner cool naturally, then remove jars and allow to rest undisturbed for 12–24 hours. Check seals before storing.

Notes

Canning Safety Note

This soup contains low-acid ingredients and must be pressure canned. Never use a water bath for this recipe. Always follow tested processing times and adjust pressure for your elevation.

Altitude Adjustments

Adjust your pressure based on elevation:

Dial Gauge Canners

0–2,000 ft: 11 lbs
2,001–4,000 ft: 12 lbs
4,001–6,000 ft: 13 lbs
6,001–8,000 ft: 14 lbs

Weighted Gauge Canners

0–1,000 ft: 10 lbs
Above 1,000 ft: 15 lbs

Serving Suggestions

Serve as-is, or stir in cooked noodles, rice, or barley before serving. For chicken and dumplings, heat the soup and drop in raw dumplings to cook in the broth. Top with fresh herbs, a sprinkle of black pepper, or enjoy with a biscuit or slice of bread.

Nutrition