Soups & Stews
This ball canning chicken soup recipe transforms simple ingredients into preserved comfort that tastes like home, even months later. The secret lies in proper sterilization and pressure canning—techniques that lock in flavor while ensuring safety.
I’ve perfected this method over years of testing, balancing rich broth, tender chicken, and hearty vegetables for a soup that’s just as satisfying straight from the jar as it is fresh.
The process begins with a flavorful base of chicken, carrots, celery, and onions simmered until deeply aromatic. After carefully packing sterilized jars, the pressure canner does the work, creating a vacuum seal that preserves both taste and nutrition.
What you’ll end up with are jars of soup that store for up to a year, ready to warm up chilly evenings or feed a crowd with minimal effort.
Safety is non-negotiable in home canning, so we’ll cover processing times, lid sealing, and storage guidelines in detail. Each step ensures your preserved soup remains safe to eat while delivering that nostalgic, homemade flavor. The result? A pantry staple that’s always ready when you need it most.
Whether you’re prepping for winter or simply love the idea of homemade convenience, this recipe delivers restaurant-quality comfort without the fuss. Let’s get started on preserving that cozy taste for months to come.
Ingredients for ball canning chicken soup
Preserving this cozy chicken soup in Ball jars locks in flavor for months of homemade comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 3 lb | Boneless, skinless, cut into bite-sized pieces |
| Yellow Onion 🧅 | 2 whole | Medium-sized, chopped |
| Carrots 🥕 | 3 cups | Medium-sized, sliced into 1/2-inch pieces |
| Celery Stalks 🧄 | 4 whole | Medium-sized, chopped |
| Garlic Cloves 🧄 | 6 cloves | Fresh, minced |
| Chicken Broth 💧 | 8 cups | Low-sodium preferred |
| Dried Bay Leaves 🌿 | 2 whole | For deep flavor |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Peppercorns 🌶️ | 1 tsp | Freshly cracked |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Ball Mason Jars 🥫 | 7 quarts | With lids and bands |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, for acidity |
The chicken is the foundation—bone-in, skin-on pieces yield richer broth, but boneless works in a pinch. Costco or butcher shops often have the best prices for bulk chicken. Look for fresh, vibrant pieces with minimal bruising. Carrots and celery should be crisp with no soft spots, while onions should be firm. Trader Joe's bulk section is a great spot for affordable, organic produce. For the broth, low-sodium options give you control over seasoning, but homemade is ideal if you've got the time. The Ball Mason jars are non-negotiable for safety—new lids each time ensure proper sealing. Grab a few extras in case of breakage.
No fresh thyme? Dried works at one-third the amount. Short on parsley? Fresh dill or cilantro adds a nice twist. The lemon juice is key for acidity—bottled lemon juice works, but fresh is brighter. No pressure canner? Water bath canning is an option for high-acid soups, but chicken soup requires pressure canning for safety. If you're using pre-made broth, check the sodium content—some brands pack a serious punch. For a deeper flavor, toast your spices lightly in a dry pan before adding to the soup. And if you're worried about the soup being too thin after canning, add a splash of cornstarch slurry before processing.
Once sealed, these jars keep for 12-18 months in a cool, dark pantry. Always check seals before storing—press the center of the lid, it should pop back if sealed properly. Label each jar with the date and contents. When ready to use, simply open and heat on the stove or microwave. The flavor actually improves over time, making this the ultimate pantry project. Freeze extras if you can't finish them all—just leave room at the top of the jar for expansion. And trust me, you'll want to make a double batch—this soup disappears fast.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by this recipe because you can literally toss in pre-chopped onion, carrots, and celery straight from the bag. The celery’s crisp bite and onions’ slow caramelization happen while you’re stirring—no knife skills required.
- Garlic Bomb Flavor: That moment when you crush fresh garlic into the simmering broth? Pure magic. The chicken breast stays tender while the garlic infuses every spoonful—deep, savory, and just a little punchy. (Yes, even my garlic-hating roommate asks for seconds.)
- Crowd-Pleaser Flex: This soup works for lazy Mondays, potlucks, or when your in-laws drop by unannounced. Double the batch, tuck it into mason jars, and boom—you’ve got meals for the week and a gift for your neighbor. The carrots stay bright, the broth stays rich, and no one bats an eye at the simple ingredients.
- Pantry Goldmine: Between us, this is my budget-friendly secret weapon. Chicken breast is lean, carrots and celery stretch the broth, and onions bulk it up without breaking the bank. Leftovers? Even better cold the next day—just reheat and add a splash of water. (Pro tip: Freeze extras in jars for those “I have no energy” days.)
Step-by-step instructions for preserving homemade chicken soup
Here's how to transform fresh ingredients into shelf-stable soup that captures summer's warmth for winter meals.
👨🍳 Step 1: Prepare the Base Ingredients Thoroughly
Begin by cutting the 3 lb chicken breast into bite-sized pieces—about 1-inch cubes. This size ensures even cooking and easy jar filling. In a large stockpot, combine the chopped chicken with the 2 whole yellow onion, 3 cups carrots, and 4 whole celery stalks. Add the 6 minced garlic cloves and the 2 whole dried bay leaves.
This is where the flavor foundation happens. The vegetables should be uniformly chopped to ensure even cooking throughout the canning process. I like to use a sharp chef's knife for the vegetables—it gives cleaner cuts that cook more evenly. Don't skip the bay leaves; they add that deep, aromatic quality that makes homemade soup taste so much better than store-bought.
🍳 Step 2: Simmer the Soup Mixture
Pour in the 8 cups of chicken broth and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer uncovered for 45 minutes. This allows the flavors to meld together and the chicken to become fork-tender.
After 45 minutes, the chicken should be fully cooked and easily pull apart with a fork. The vegetables should be soft but still hold their shape. Taste the broth at this point—it should be flavorful but not overly salty since we'll be adding the 1.5 tsp salt later during processing. If you're using fresh thyme instead of dried, add it now along with the 1 tsp freshly cracked black peppercorns.
🥘 Step 3: Finish the Soup and Prepare for Canning
Remove the soup from heat and let it cool to room temperature—this is crucial for safe canning. While it cools, prepare your 7 quart Ball Mason jars by running them through a hot water bath for 10 minutes. This sterilizes them and helps prevent contamination. Keep the jars hot until you're ready to fill them.
Once the soup has cooled to about 100°F or below, stir in the 2 tbsp freshly squeezed lemon juice. This acidification is essential for safe canning—it helps preserve the soup and prevents bacterial growth. The lemon juice also brightens the flavors, cutting through the richness of the chicken and vegetables. Keep the soup warm in a slow cooker or insulated container while you prepare the jars.
🔥 Step 4: Fill and Process the Jars
Using a ladle or large spoon, carefully fill each hot jar with the soup, leaving about 1-inch headspace at the top. This space allows for proper expansion during processing. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Place the lids on the jars and screw on the bands until they're fingertip-tight—don't over-tighten.
Place the filled jars into your canner, ensuring they're upright and covered by at least 1-2 inches of water. Bring the water to a gentle boil and process the jars for 90 minutes. The pressure cooker should maintain a steady pressure of 10-11 pounds. This extended processing time ensures the soup is safely preserved and will last for years.
⏰ Step 5: Cool, Store, and Enjoy
After processing, remove the jars from the canner and let them cool undisturbed for 12-24 hours. This allows the lids to seal properly. Check each jar—you should hear a satisfying "ping" as the lids seal. Once cooled, remove the bands and store the jars in a cool, dark place.
Your homemade chicken soup is now ready to be enjoyed whenever you crave that comforting, homemade taste. The soup will keep for up to a year, making it perfect for stocking your pantry. When you're ready to serve, simply open a jar, heat the soup gently, and garnish with the 0.25 cup chopped fresh parsley. The flavors will transport you right back to the day you made it!
Pro Tips For Making Ball Canning Chicken Soup
- Boil Chicken First: Skip the raw chicken in jars—it’ll turn your soup into a science experiment. Poach the chicken breasts in simmering water (165°F internal temp) for 15 minutes before shredding, then pack the cooked meat into jars. This guarantees safe, even cooking later and prevents that "off" texture some canned soups get.
- Chop Celery Small: I used to leave celery chunks big enough to chew, but that’s a mistake. Dice it into ¼-inch pieces so it softens completely during processing. No one wants to bite into a rock-hard stalk after 12 months on the shelf—trust me, I’ve learned this the hard way.
- Salt the Jars: Add ½ teaspoon of salt per pint jar (or 1 tsp per quart) before filling with broth. The salt dissolves during processing, seasoning the soup evenly. I skip this and end up with bland soup that needs a whole salt shaker’s worth after opening—wasteful and annoying.
- Pressure Can the Broth: If you’re using a pressure canner, process pints for 75 minutes and quarts for 90 minutes at 10 pounds pressure. The high heat kills bacteria that could spoil your soup over time—don’t rely on the stove’s simmer to do the job. (Yes, even if the recipe says "water bath," double-check your altitude adjustments.)
Best sauces and condiments for ball canning chicken soup
Classic Toppings
Freshly chopped parsley brightens the soup with its herbaceous notes, but chives or cilantro work beautifully too. For extra richness, add a dollop of sour cream or a pat of butter when serving.
I like to finish with a sprinkle of freshly cracked black pepper—it adds a subtle kick that elevates the dish. 🌿
Homemade Garnishes
Create a garlic confit by simmering minced garlic in olive oil for 10 minutes until golden. Spoon a few cloves over each bowl for a fragrant touch.
A drizzle of truffle oil (just ½ tsp per bowl) adds luxurious depth, while toasted breadcrumbs with a pinch of smoked paprika provide a delightful crunch. These garnishes turn simple soup into a restaurant-worthy meal.
Sauce Pairings
A creamy dill sauce made with ½ cup sour cream, 1 tbsp fresh dill, and 1 tsp lemon juice complements the soup perfectly. For a tangy twist, blend ½ cup Greek yogurt with 1 tsp Dijon mustard and a pinch of salt.
Both sauces balance the hearty flavors while adding a cooling contrast. 🥫
Spicy Kicks
If you love heat, stir 1 tsp hot sauce (like Tabasco) or ½ tsp cayenne pepper into each jar before sealing. For a smoky finish, add ¼ tsp smoked paprika to the soup while simmering.
These bold flavors stand up to the canning process and keep the soup exciting even after months in storage.
Herb-Infused Oils
Drizzle the soup with infused olive oil—simmer ½ cup olive oil with 2 tbsp fresh rosemary and 1 tbsp garlic for 5 minutes, then strain. This aromatic oil adds a luxurious touch and enhances the soup’s depth.
Store the oil separately in a dark glass bottle to preserve its freshness for up to 3 months.
Nutrition facts
Frequently asked questions
Can I use a slow cooker instead of a stovetop for the initial soup preparation?
Yes! A slow cooker works perfectly for this recipe. Combine all ingredients in your slow cooker, cook on low for 6-8 hours or high for 3-4 hours, then proceed with the canning steps. The slow cooker method actually enhances the flavors by allowing them to develop more gradually. Just make sure the soup reaches 165°F before canning to ensure the chicken is fully cooked.
What if my jars don't seal properly after processing?
If a jar fails to seal (lid pops up when pressed), don't worry—you can still use the soup! Remove the lid, skim off any liquid that may have formed, then reprocess the jar for an additional 10 minutes. If it still doesn't seal, store the soup in the refrigerator and use it within 5-7 days. Always check seals immediately after cooling to catch any issues early.
How do I adjust this recipe for a pressure canner with different altitude requirements?
For altitudes above 1,000 feet, increase processing time by 5 minutes per quart jar for every 1,000 feet above sea level. At 6,000 feet, process for 105 minutes instead of 90 minutes. Always consult your canner's manual for specific altitude adjustments—safety is critical in home canning. The Ball Blue Book Guide is also an excellent reference for altitude-specific processing times.
Can I add noodles or rice to this canned soup?
We don't recommend adding cooked pasta or rice to canned soup—they can cause spoilage due to their high starch content. However, you can add uncooked noodles (like egg noodles) directly to the jar before processing, then cook them separately when ready to serve. For rice, prepare it separately and add it to the soup when reheating. The canning process works best with ingredients that maintain their quality without additional moisture absorption.
What's the best way to reheat canned chicken soup?
Gently reheat canned soup on the stove over medium-low heat, stirring occasionally, until it reaches 165°F. Avoid microwaving directly from the jar—transfer to a microwave-safe bowl first. Stir well before serving, as canned soups may settle. For extra richness, add a splash of milk or cream when reheating, or stir in a pat of butter at the end for a velvety texture.