Ingredients
Equipment
Method
- Rinse the whole chickens or chicken pieces under cold water. Place them in a large stockpot.2.5 kg whole chickens or chicken pieces
- Add the quartered onions, roughly chopped carrots, roughly chopped celery, smashed garlic cloves, bay leaves, dried thyme, dried rosemary, and black peppercorns to the pot with the chicken. Pour in the 4 liters of cold water, ensuring the chicken is mostly submerged.4 liters cold water, 2 large onions, 4 carrots, 4 celery stalks, 4 cloves garlic, 2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon black peppercorns
- Add 1 tablespoon of salt to the pot. You can adjust this later after the broth has simmered and you've strained it.1 tablespoon salt
- Place the stockpot over high heat and bring the contents to a rolling boil.
- Once boiling, reduce the heat to low, cover partially, and let it simmer for at least 1.5 to 2 hours, or until the chicken is thoroughly cooked and falls easily from the bone. During the simmering process, regularly skim off any foam or impurities that rise to the surface to ensure a clear broth.
- Carefully remove the cooked chicken from the pot and set it aside to cool slightly. Strain the broth through a fine-mesh sieve lined with cheesecloth (if you have it) into a clean pot or large bowl. Discard the cooked vegetables and aromatics.
- Once the chicken is cool enough to handle, remove the skin and bones and shred or dice the meat. You'll want about 4-5 cups of shredded chicken for this batch of soup.
- Wash and sterilize your canning jars, lids, and rings according to your canner’s instructions. For pressure canning, you'll typically need pint or quart-sized jars.
- Ladle the hot broth back into the clean stockpot. Add the shredded chicken, and any additional vegetables you desire for your canned soup (like chopped carrots, celery, peas, or corn – ensure these are pre-cooked or added raw depending on canning recommendations, raw is often preferred for texture). You can also add a pinch more salt or pepper if needed, but it's best to season lightly before serving.
- Ladle the hot soup into the sterilized jars, leaving a 1-inch headspace from the rim of the jar to the soup.
- Use a non-metallic utensil (like a plastic spatula or chopstick) to run around the inside of the jars, releasing any trapped air bubbles.
- Wipe the rims of the jars clean with a damp cloth to ensure a good seal. Place the sterilized lids on the jars and screw on the bands fingertip-tight.
- Process the jars in a pressure canner according to the manufacturer's instructions and specified timings for chicken soup. This is crucial for safety and shelf stability. For example, pint jars typically require 75 minutes at 10 lbs pressure (adjusted for altitude), and quart jars require 90 minutes at 10 lbs pressure (adjusted for altitude). Always consult up-to-date canning guidelines from reputable sources like the National Center for Home Food Preservation.
- Once the processing time is complete, turn off the heat and let the pressure drop naturally. Carefully remove the jars from the canner and let them cool undisturbed on a towel-lined counter for 12-24 hours. Check that the lids have sealed by pressing down on the center – it should not flex.
Notes
Once correctly pressure canned and sealed, jars are shelf-stable and can be stored in a cool, dark, and dry place for up to 12-18 months for optimal quality.
