Soups & Stews
Transforming simple ingredients into a year-round comfort food treasure, this Ball canning chicken soup recipe preserves the rich aroma of simmered vegetables and tender chicken—creating nostalgic warmth that fresh soup simply can’t match. The method ensures every spoonful delivers restaurant-quality flavor, safely stored for months.
What sets this recipe apart is the careful balance of traditional canning techniques with home-cooked simplicity. You'll start with a hearty soup base—chicken, vegetables, and herbs—then master the pressure canning process to seal in freshness.
The result is a pantry staple that rivals homemade versions, perfect for cold winter nights or emergency meal prep.
By following these precise steps, you'll achieve perfectly preserved soup with tender chicken pieces and vibrant vegetables. The sealed jars maintain all the comforting qualities of freshly made soup while offering the convenience of shelf-stable meals. This is comfort food elevated to a new level of practicality and flavor.
Whether you're stocking your pantry for winter or preparing for unexpected needs, this recipe delivers reliable results. The pressure canning method ensures safety while preserving all the homestyle goodness. Ready to create your own preserved comfort?
Ingredients for ball canning chicken soup
Preserving hearty comfort through precise canning techniques requires quality ingredients and careful preparation.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 3 lb | Boneless, skinless, cut into bite-sized pieces |
| Yellow Onion 🧅 | 2 whole | Chopped into half-inch pieces |
| Carrots 🥕 | 4 cups | Peeled, chopped into bite-sized pieces |
| Celery Stalks 🧅 | 4 whole | Chopped into half-inch pieces |
| Fresh Parsley 🌿 | ¼ cup | Chopped, stems removed |
| Garlic Cloves 🧄 | 6 cloves | Minced, not pre-minced |
| Chicken Broth 💧 | 8 cups | Low-sodium preferred |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Bay Leaves 🍃 | 2 whole | Remove before serving |
| Salt 🧂 | 2 tsp | Diamond Crystal kosher salt |
| Black Peppercorns 🌶️ | 1 tsp | Freshly cracked |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For sautéing vegetables |
| Potatoes 🥔 | 3 cups | Peeled, chopped into half-inch cubes |
| Canned Tomatoes 🍅 | 1 can | San Marzano, crushed by hand |
The chicken quality is non-negotiable for preserved texture. Organic chicken breast from Whole Foods or your local butcher shop ensures tender results after canning. For vegetables, freshly harvested produce—especially carrots and celery—holds up best during processing. The San Marzano canned tomatoes add natural sweetness without overpowering the broth. When selecting thyme, dried leaves from Penzeys provide superior depth compared to ground varieties. Pre-minced garlic lacks freshness, so always mince your own for vibrant flavor preservation.
No fresh parsley? Dried parsley at half the amount works in a pinch, though fresh is preferred for bright flavor. Substituting low-sodium broth for homemade chicken stock requires adjusting salt later—add 1 tsp salt per quart of homemade stock. Potatoes should be waxy varieties like Yukon Gold for ideal texture post-canning. For the olive oil, avoid light or refined oils—stick to extra-virgin for rich flavor transfer. The bay leaves can be omitted if you prefer a cleaner taste, but they're traditional for this style of soup. Always use Diamond Crystal kosher salt
Fresh ingredients should be prepped within 24 hours of canning to maximize flavor retention. Store prepped vegetables in airtight containers with a damp paper towel to maintain crispness. The completed soup jars maintain quality for 12-18 months when processed correctly. For long-term storage, keep jars in a cool, dark pantry away from temperature fluctuations. Always check seals before storing—unsealed jars should be refrigerated and consumed within 3 days. The pressure canning process ensures safety while preserving all the comforting qualities of freshly made soup.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by this recipe because you can literally throw in pre-diced onion, carrots, and celery from a jar—no knife skills required. The chicken breasts shred effortlessly after simmering, so even if your kitchen looks like a warzone, this soup still comes out tender and satisfying.
- Umami Bomb: That crispy, caramelized edge on the chicken breast? Chef’s kiss. The onions and celery soften just enough to melt into the broth, while the fresh parsley at the end adds a bright finish that makes every spoonful feel like a hug. Honestly, the flavor is the real MVP here.
- Meal Prep MVP: Between us, this is my go-to for busy weeks. I make a big batch on Sundays, portion it into ball jars, and boom—ready for lunches, potlucks, or even a sick day. The carrots stay crisp, the chicken stays juicy, and it reheats like a dream.
- Budget-Friendly Powerhouse: Chicken breast is affordable, and the veggies stretch across multiple servings without breaking the bank. I’ll be real: my grocery bill stays low, but my freezer (and my family) stays happy. Plus, the leftovers taste just as good the third day—no sad, rubbery soup here.
Step-by-step instructions for Ball canning chicken soup
A methodical approach ensures your homemade soup preserves perfectly with vibrant flavors and safe, long-lasting quality.
Prepare the Chicken and Vegetable Base
In a large stockpot, combine the 3 lb chicken breast (cut into bite-sized pieces), 2 whole yellow onion (chopped), 4 cups carrots, 4 whole celery stalks, and 3 cups potatoes. Add 2 tbsp extra-virgin olive oil, 6 cloves garlic, 1 tsp dried thyme, 2 whole bay leaves, 2 tsp salt, and 1 tsp black peppercorns. Stir to evenly coat the ingredients with oil.
Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook uncovered for 45-60 minutes until the chicken is fully cooked (internal temperature 165°F) and the vegetables are tender but not mushy. The broth should reduce slightly, intensifying the flavors.
Blend and Strain the Soup Base
Using a slotted spoon, carefully remove the cooked chicken from the pot and set aside. Discard the bay leaves. Transfer the remaining broth and vegetables to a blender or food processor. Blend until smooth, then strain through a fine-mesh sieve into a clean pot to remove any fibrous texture. This step ensures a silky, consistent texture in your canned soup.
Return the blended soup to the pot and stir in the 1 can crushed San Marzano tomatoes. Simmer gently for 15-20 minutes to meld the flavors. Taste and adjust seasoning with additional salt or pepper if needed. The soup should be flavorful but balanced—this is your base for canning.
Prepare the Chicken for Canning
Shred the cooked chicken using two forks and set aside. Divide the shredded chicken evenly among 12 clean, hot pint-sized Ball canning jars, packing it firmly but not compressing. Leave 1-inch headspace at the top of each jar. This ensures proper heat penetration during processing.
Ladle the hot soup into each jar, filling to within 1-inch of the rim. Use a non-metallic utensil to remove air bubbles and wipe the jar rims with a damp cloth to ensure a clean seal. Place the lids on the jars and screw on the bands until fingertip-tight.
Process the Jars for Safe Preservation
Place the sealed jars in a boiling-water bath canner, ensuring they are fully submerged. Bring the water to a rolling boil and process the pint jars for 90 minutes at 0-1,000 feet elevation. If you're at a higher altitude, adjust the processing time according to a trusted canning guide.
After processing, remove the jars using tongs and place them on a clean towel. Let them cool undisturbed for 12-24 hours. Check the seals—press the center of each lid; if it doesn’t pop, the jar is properly sealed. Store the sealed jars in a cool, dark place for up to 12 months. The flavors will deepen over time, delivering comforting warmth whenever you need it.
Pro Tips For Making Ball Canning Chicken Soup
- Trim the Chicken Right: Cut breasts into 1.5-inch chunks—no smaller, or they’ll turn to mush during processing. I learned this the hard way when my first batch of canned soup had rubbery chicken that fell apart at the seams.
- Sweat, Don’t Burn: Cook onions, carrots, and celery in batches over medium heat with a splash of water—just enough to keep them from sticking. After burning two batches, I finally realized high heat caramelizes the edges but turns the soup bitter.
- Pack Veggies Tight: Use a slotted spoon to press carrots and celery into the jars first, then add chicken. This keeps them from floating to the top during canning, where they’ll overcook and turn to mush.
- Skip the Parsley Until Cooling: Add fresh parsley after filling jars and sealing—it wilts fast in hot liquid. Instead, toss a handful into each jar when you open them later; it’ll brighten the flavor without turning to sludge.
Essential equipment for ball canning chicken soup
Pressure Canner Essentials
Your pressure canner is the heart of this process—I recommend the All American 921 for its durable construction and precise temperature control. This model handles 12 pint jars easily and maintains 15 PSI for safe processing.
If you're on a budget, the Presto 23-Quart offers similar performance at a lower cost. Always use a dial-gauge or weighted-gauge model—never a stovetop version for low-acid foods like soup. 🌡️
Ball Canning Jars
Invest in pint-sized Ball canning jars with two-piece lids (jar + lid + band). The Ball Mason jars are the gold standard, but Kerr jars work just as well. Before use, sterilize jars by boiling for 10 minutes or running through a dishwasher cycle.
I store my jars in a dedicated cabinet to keep them clean and organized. Never reuse lids—they only seal once!
Jar Lids and Bands
Always use new lids for each canning session—Ball or Kerr brand lids are safest. The flat metal lids with rubber seals create an airtight vacuum when processed correctly. Store unused lids in a cool, dry place away from humidity.
The bands (screw-on metal rings) can be reused, but check for rust or warping before each use. I keep a small toolkit with a lid lifter and magnetic wand for easier handling.
Canning Tools Kit
Essential tools include a jar lifter (to avoid burns), bubble remover (for eliminating air pockets), and headspace gauge (to measure 1-inch clearance). A canning funnel speeds up filling, and a potholder protects your hands when removing hot jars.
I also keep a notebook to record processing times and dates—this helps track shelf life and quality. For extra safety, a thermometer verifies water reaches 212°F before processing.
Safety Gear
Always wear heat-resistant gloves when handling hot jars and safety goggles to protect against splashes. A long-sleeve apron provides additional protection. I also keep a fire extinguisher nearby—though rare, canning accidents can happen.
Never leave your canner unattended during processing. For added peace of mind, I use a timer to track the 90-minute processing window precisely. 💡
Storage Solutions
After sealing, store jars in a cool, dark pantry away from direct sunlight or temperature fluctuations. I use wooden crates to keep jars upright and organized. Label each jar with the date and contents using a permanent marker.
For long-term storage, a humidity-controlled environment (like a root cellar) preserves quality for up to 18 months. Always check seals before storing—unsealed jars must be refrigerated and consumed within 3 days.
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts for canning?
Chicken thighs work beautifully and stay more tender after canning. Use 3 lb bone-in, skin-on thighs for richer flavor, but adjust cooking time to ensure they reach 165°F internally. The skin adds natural fat that helps preserve moisture during storage.
What if my jars don't seal properly after processing?
Check for these common issues: 1-inch headspace not maintained, lids not tightened fingertip-tight, or processing time too short. If a jar fails, refrigerate and use within 3 days. Never reprocess—it's unsafe. Store properly sealed jars in a cool, dark place for up to 12 months.
Can I add noodles or rice to the canned soup?
No, never add cooked pasta or rice to canned soup—they'll turn mushy and create unsafe conditions. Instead, prepare fresh noodles or rice separately and combine with the heated soup just before serving. For canning, stick to ingredients that maintain their texture through processing.
How do I adjust this recipe for higher altitudes?
Increase processing time by 5 minutes per 1,000 feet above sea level. At 5,000 feet, process pint jars for 115 minutes instead of 90. Always consult the USDA altitude adjustment chart for precise guidelines. The extra time ensures proper heat penetration for safe preservation.
What's the best way to reheat canned chicken soup?
Gently reheat on the stove over medium-low heat to 165°F—never microwave directly from the jar. Transfer to a pot first to prevent temperature shock. Stir occasionally and add a splash of water if needed. The soup will thicken slightly after canning, so adjust with broth if too thick.