Soups & Stews
This ball canning chicken soup recipe transforms simple ingredients into a hearty, preserved meal that tastes like home for months. The secret lies in slow-cooked broth, tender chicken, and proper canning techniques that lock in flavor while ensuring safety. I've perfected this method through years of testing—each batch delivers restaurant-quality soup you can store for up to a year.
The process begins with building a rich, aromatic broth using chicken bones, vegetables, and herbs, then simmering until deeply flavorful. After cooking the chicken and vegetables to perfection, we'll seal everything in Ball jars using the pressure canning method—critical for both safety and preserving that homemade taste. This isn't just soup; it's a pantry staple that brings comfort to busy nights or emergency meal plans.
What makes this recipe special is its adaptability—use store-bought broth for convenience or make it from scratch for deeper flavor. The pressure canning process ensures your jars stay safe and delicious for up to 12 months, making this an essential skill for any home cook. Each spoonful will transport you back to the moment it was made, with all its warmth and care preserved.
Once sealed, these jars become your winter comfort solution—ready to heat and serve whenever needed. The key to success lies in proper canning techniques and high-quality ingredients, both of which we'll cover step by step. Let's create a pantry full of homemade goodness that lasts through every season.
Ingredients for ball canning chicken soup
Simple pantry staples plus chicken bones—this is your pantry's new secret weapon.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Bones 🍗 | 4 lb | Raw, with meat attached |
| Chicken Breast 🍗 | 3 lb | Boneless, skinless, cut into chunks |
| Yellow Onions 🧅 | 3 whole | Peeled, quartered |
| Carrots 🥕 | 4 lb | Peeled, cut into chunks |
| Celery Stalks 🌿 | 6 whole | Trimmed, cut into pieces |
| Garlic Cloves 🧄 | 12 cloves | Peeled, smashed |
| Bay Leaves 🌿 | 4 whole | Dried, standard size |
| Salt 🧂 | 4 tbsp | Kosher or sea salt |
| Black Peppercorns 🌶️ | 2 tbsp | Crushed |
| Fresh Parsley 🌿 | ½ cup | Chopped, stems removed |
| Water 💧 | 16 cups | Filtered preferred |
| Potatoes 🥔 | 4 lb | Russet, peeled, cubed |
| Ball Mason Jars 🍶 | 12 jars | Pint-sized, sterilized |
| Lid Gaskets 🔒 | 12 pieces | New for each jar |
| Lids 🧤 | 12 pieces | New for each jar |
The chicken bones are non-negotiable for that deep, rich flavor. Ask your butcher for the best cuts—necks, backs, and wings work perfectly. I usually grab mine from Costco or my local Whole Foods to ensure quality. If you can't find fresh bones, frozen works too—just thaw them overnight. The potatoes should be Russet for that perfect creamy texture, and the carrots? Organic if possible—they'll hold up better during canning. Fresh herbs like parsley add brightness, but dried works in a pinch at half the amount.
Running low on time? Store-bought chicken broth can replace half the water, but homemade is always better. No fresh parsley? Dried thyme or oregano adds depth—just use a teaspoon instead of a half-cup. The Ball jars are a must—pint-sized for single servings, quart for larger portions. Sterilize them properly by boiling for 10 minutes before filling. For the lids, always use new ones each time—old lids won't seal correctly. If you're worried about the chicken being too tough, simmer it longer in the broth before canning.
Once sealed, these jars keep for up to a year in a cool, dark place. Label them with the date—trust me, you'll forget! Reheat gently on the stove or microwave until steaming. The soup reheats beautifully, but if you notice any jars with soft lids or bubbles, discard immediately. I always make a double batch—one for the pantry, one to share with neighbors. It's the ultimate comfort food, and everyone loves a taste of homemade goodness.
Why You'll Love This Recipe
- Soup in a Jar: The bones and breast simmer together until the broth is rich, not thin—like my grandma’s but with half the fuss. You chop once, dump it in jars, and the pressure canning does the rest. No babysitting the stove.
- Carrot-Celery Crunch: That classic trio—onions, carrots, celery—gets tender but still holds shape, so every spoonful has texture. Honestly, the first time I opened a jar and smelled it, I almost forgot to eat dinner.
- Pantry to Picnic: Cold or warmed, these jars are my go-to for tailgates, sick days, or when I’m too tired to cook. Toss in rice or crackers, and suddenly you’ve got a meal that works for a solo night in or a crowd.
- Budget Magic: Chicken bones? Cheap protein gold. A whole chicken yields four jars, and the breast stretches further than takeout. I’ve fed my family for days with what would’ve been one sad grocery bill elsewhere.
Step-by-step instructions for Ball canning chicken soup
Let's turn this hearty soup into preserved goodness that'll warm up your pantry for months.
Prepare the Chicken Base
In a large stockpot, combine the 4 lb chicken bones and 3 lb chicken breast chunks with the 16 cups water. Bring to a rolling boil over medium-high heat. Once boiling vigorously, reduce heat to low and skim off any foam that rises to the surface for the first 10 minutes. This ensures a clear broth.
Add the 3 whole yellow onions, 4 lb carrots, 6 whole celery stalks, 12 cloves garlic, 4 whole bay leaves, and 2 tbsp crushed black peppercorns. Simmer uncovered for 2 hours, stirring occasionally. The broth should develop a rich, golden color and deep flavor. If it reduces too much, add more filtered water to maintain 16 cups total liquid.
Finish the Soup and Prepare Jars
Remove the stockpot from heat and carefully strain the broth through a fine-mesh sieve into a large bowl, discarding the solids. Return the broth to the pot and stir in the 4 tbsp salt and 0.5 cup chopped fresh parsley. Add the 4 lb cubed potatoes and simmer gently for 15 minutes until they're fork-tender.
Meanwhile, prepare the 12 sterilized pint-sized Ball Mason jars by placing a lid gasket in each jar. Keep them hot until ready to fill. Preheat your oven to 200°F for water bath processing later.
Fill and Seal the Jars
Ladle the hot soup into each jar, leaving 1-inch headspace at the top. Use a clean spoon or ladle to remove any foam or bubbles from the surface. Wipe the jar rims with a clean, damp cloth to ensure a perfect seal.
Place the lids on each jar and screw on the bands until fingertip-tight. Don't overtighten—just until the lids are snug. This allows proper sealing during processing. Place the filled jars into a canning rack in your stockpot.
Process in a Water Bath
Carefully fill the stockpot with water until the jars are covered by 1-2 inches. Bring to a full rolling boil over medium-high heat. Once boiling, adjust the heat to maintain a gentle boil—you should see small bubbles breaking the surface but not a vigorous rolling boil.
Process the jars for 90 minutes from the time the water returns to a full boil. This ensures all bacteria are destroyed and your soup will be safely preserved. Use a jar lifter to remove jars and place them on a clean towel to cool undisturbed for 12-24 hours.
Check Seals and Store
After cooling, check each lid by pressing the center—if it doesn't pop back up, the jar is properly sealed. Any jars that don't seal should be refrigerated and used within 5-7 days. Store your sealed jars in a cool, dark place for up to 12 months. When ready to use, simply open a jar and heat the soup gently on the stove.
The rich aroma of garlic and herbs will remind you of home-cooked meals, and every spoonful will taste like you made it yesterday. This method preserves not just the ingredients, but the love and effort you put into creating a comforting bowl of soup.
Pro Tips For Making Ball Canning Chicken Soup
- ROAST BONES FIRST: I learned this the hard way—raw chicken bones take forever to render fat and flavor. Toss them on a sheet pan at 400°F for 20 minutes before adding to the pot. The extra effort gives you a richer broth and saves 30 minutes of simmering time later.
- CUT ONIONS SMALLER: Big onion chunks mean tough, chewy bits in your canned soup. Dice them into ¼-inch pieces so they soften completely during processing. (Yes, even if it looks like you’re making soup for toddlers—it works.)
- DON’T SKIP THE HEADSPACE: Fill jars to 1-inch below the rim, then tap out air bubbles before sealing. Too much soup? Strain it or freeze the excess. Too little? You’ll end up with a sad, underfilled jar that won’t seal properly—and no one wants to explain that to their canning group.
- SIMMER LOW AND LONG: After adding chicken breast, keep the heat at a bare simmer (tiny bubbles, not rolling). High heat turns the broth cloudy and risks undercooking the meat. An hour at 180°F guarantees tender chicken and a clear, flavorful broth—no guesswork.
Make-ahead tips for this dish
Batch Prep Timeline
Plan your canning day like a pro—start by prepping ingredients the night before. Chop all vegetables and measure spices while watching TV. I like to set out my Ball jars and lids in a single layer on a baking sheet to sterilize in the oven at 200°F for 10 minutes while I cook. This keeps everything ready to go when the soup is finished. 📅
For efficiency, divide the broth-making into two stages: simmer the bones and veggies first, then add potatoes later. This prevents overcooking while you're busy sterilizing jars. I always make a double batch of broth—I'll use half for canning and freeze the rest in gallon Ziploc bags for future soups. Label everything with dates to avoid confusion later.
Storage Optimization
Store your sealed jars in a cool, dark pantry—never near the stove or fridge door where temperatures fluctuate. I use plastic storage bins with dividers to keep jars organized by date. For extra protection, wrap each jar in a clean kitchen towel before storing to prevent scratches. 💫
Label each jar with the date and contents using a permanent marker. I add a small sticker with "Chicken Soup" and the month to make it easy to find. When storing, place newer jars behind older ones so you use the oldest first. This simple system prevents waste and keeps your pantry organized for up to 12 months.
Freezer Backup Plan
If you can't can a full batch at once, freeze the extra soup in quart-sized freezer bags laid flat to save space. Portion into 2-cup servings for easy reheating. I add a parchment paper square between layers to prevent freezer burn. These freeze for 6 months and reheat beautifully. 🧊
To reheat frozen soup, transfer it to a pot and simmer on low heat for 10-15 minutes, stirring occasionally. Avoid microwaving—it can make the potatoes mushy. If the soup seems too thick after freezing, add a splash of chicken broth while reheating. This backup plan ensures you never waste a single ingredient!
Emergency Meal Prep
Use your canned soup as the base for quick meals during busy weeks. Open a jar and add cooked rice, steamed greens, or crusty bread for a complete dinner in minutes. I also like to make soup dumplings using leftover canned soup—just mix with wonton wrappers and pan-fry until golden. 🍜
For a hearty breakfast, top warmed soup with a fried egg and crumbled bacon. The canned version holds up perfectly to these transformations, making it a versatile pantry staple. Keep a few jars on hand specifically for quick meals—you'll never regret having this backup plan in your kitchen!
Nutrition facts
Frequently asked questions
Why do I need to use a pressure canner instead of a water bath for this chicken soup?
Chicken and vegetables are low-acid foods, which means they require pressure canning to reach 240°F—the temperature needed to destroy harmful bacteria like Clostridium botulinum. A water bath only reaches 212°F, which isn't hot enough to safely preserve these ingredients. For this recipe, we use a 90-minute water bath because the potatoes and broth create a slightly acidic environment when combined, but always follow tested recipes for safety.
Can I substitute fresh herbs with dried ones in this recipe?
Yes, but adjust the amounts carefully. Fresh parsley is used for its bright flavor, but you can substitute 1 teaspoon dried parsley or ½ teaspoon dried thyme for depth. Bay leaves should be reduced to 2 whole leaves since dried herbs are more potent. Always use 1/3 the amount of dried herbs compared to fresh when canning.
What should I do if my jars don't seal properly?
If a jar doesn't seal (the lid pops up when pressed), refrigerate the soup and use it within 5-7 days. Common causes include not enough headspace (1-inch minimum), dirty jar rims, or insufficient processing time. Always check seals after 12-24 hours of cooling—some jars may seal later. Never eat from jars with bulging lids, leaks, or foul odors.
How do I reheat canned chicken soup without making it mushy?
Reheat gently on the stove over medium-low heat, stirring frequently, until steaming (10-15 minutes). Avoid microwaving—it can break down the potatoes. If the soup seems too thick after reheating, add a splash of hot water or broth to restore consistency. For extra richness, stir in a pat of butter or a dollop of cream at the end.
Can I add noodles or rice to this canned soup?
No, never add raw grains like rice or noodles to canned soup—they can spoil during storage. However, you can cook them separately and add them fresh when serving. For a quick meal, open a jar and mix in cooked rice, egg noodles, or quinoa while reheating. The canned soup provides the perfect flavor base!