recipe
Meat, Fish, Soup, Stews, and Savory Sauces

Chicken Soup

Chicken bouillon cubes may be added to boost the flavour of this hearty home-made chicken soup.

Ingredients:

  • 16 cups (4000 ml) chicken stock
  • 3 cups (750 ml) diced chicken, about one 3 lb /1.5 kg chicken
  • 1- 1/2 cups (375 ml) diced celery, about 2 stalks
  • 1- 1/2 cups (375 ml) sliced carrots
  • 1 cup (250 ml) diced onion, about 1 medium
  • Salt and pepper to taste
  • 3 chicken bouillon cubes, optional

Directions:

  • Place 8 clean 500 ml or 4 clean 1 L mason jars on rack in pressure canner; add water and heat jars to a simmer (180°F/82°C). Set screw bands aside; heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Combine chicken stock, chicken, celery, carrots and onion in a large stainless steel saucepan. Bring mixture to a boil. Reduce heat and simmer 30 minutes. Season with salt and pepper to taste. Add bouillon cubes, if desired. Cook until bouillon cubes are dissolved.
  • Ladle soup into a hot jar to within 1 inch (2.5 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining soup.
  • When canner is full, adjust water to level as directed by canner manufacturer. Lock canner lid in place and follow manufacturer’s heating instructions. Vent canner–allow steam to escape steadily–for 10 minutes; close vent.
  • When canner reaches the pressure appropriate for your altitude* and type of pressure canner, begin counting processing time. Process – heat filled jars – for time indicated:
  • Jar Size Time
    • 500 ml 75 minutes
    • 1 L 90 minutes
  • When processing time is complete turn off heat. Allow canner to stand undisturbed until pressure drops to zero. Wait 2 minutes, then remove cover, tilting it away from yourself. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place. For best quality, use home canned foods within one year.

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