Soups & Stews
This Ball canning chicken soup recipe transforms simple pantry staples into preserved comfort that lasts for years—perfect for emergency meals or nostalgic pantry treats. The key lies in proper sterilization and pressure canning, ensuring every spoonful delivers that familiar warmth without compromise.
I’ve perfected this method over years of testing, balancing safety with the soul-soothing flavors of homemade soup.
What sets this recipe apart is its attention to food science: chicken and vegetables are pre-cooked to tender perfection before canning, while precise pressure times guarantee shelf-stable results. No shortcuts here—just the careful techniques that turn a weeknight meal into a long-term staple.
The soup’s rich, savory depth comes from slow-simmered aromatics and carefully selected ingredients that hold up beautifully during preservation.
By following these instructions, you’ll end up with jars of restaurant-quality soup that taste like home, ready to pull from your pantry whenever needed. The process might seem daunting at first, but breaking it into simple steps—from sterilizing jars to monitoring pressure—makes it manageable for beginners.
Each batch yields 7 quarts of soup, enough to stock your pantry for months ahead.
This method works beautifully for gift-giving too—handwritten labels on preserved jars make thoughtful, homemade presents. Whether you’re prepping for winter storms or simply building your emergency food supply, this recipe delivers both practicality and comfort in every bite. Let’s get started on creating your pantry-ready meals.
Ingredients for ball canning chicken soup
Seven quarts of preserved comfort begin with these carefully selected ingredients designed for long-term storage.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breasts 🍗 | 3 ½ lb | Boneless, skinless, cut into bite-sized pieces |
| Yellow Onions 🧅 | 2 whole | Medium size, chopped into half-inch pieces |
| Carrots 🥕 | 4 lb | Baby or regular, cut into 1-inch chunks |
| Celery Stalks 🧄 | 6 whole | Trimmed, cut into 1-inch pieces |
| Garlic Cloves 🧄 | 10 cloves | Minced or finely chopped |
| Chicken Broth 💧 | 10 cups | Low-sodium, homemade preferred |
| Tomatoes 🍅 | 2 ½ lb | Roma or vine-ripened, crushed |
| Bay Leaves 🌿 | 2 whole | Dried, for flavor infusion |
| Salt 🧂 | 2 tbsp | Diamond Crystal kosher salt |
| Black Peppercorns 🌶️ | 1 tbsp | Freshly cracked |
| Dried Thyme 🌿 | 1 tbsp | Or 1 tbsp fresh thyme leaves |
| Ball Regular-Mouth Pint Jars 🍶 | 7 jar | New, sterilized for canning |
| Ball Two-Piece Canning Lids 🔒 | 7 piece | With rubber sealing rings |
| Lemon Juice 🍋 | ½ cup | Freshly squeezed, for acidification |
For canning safety and flavor, prioritize fresh, high-quality ingredients—especially the chicken and vegetables. The Ball brand jars and lids are non-negotiable for reliable sealing; purchase them from Walmart, Amazon, or specialty canning stores like The Canning Kitchen for guaranteed quality. Use organic chicken if possible, as it tends to hold up better during preservation. For the broth, homemade is ideal—simmer chicken carcasses with vegetable scraps for maximum depth. The garlic and thyme should be freshly minced and dried, respectively, to prevent spoilage during canning. Roma tomatoes are preferred for their lower water content, which helps maintain texture in preserved soup.
No fresh thyme? Dried works at half the amount, but ensure it's food-grade and stored properly. Running short on pint jars? Quart jars work too—just adjust processing times accordingly. Substitute low-sodium broth with homemade vegetable broth if you prefer no added salt. For the lemon juice, ensure it's freshly squeezed—bottled versions lack the necessary acidity for safe canning. Pre-cut vegetables save time, but whole carrots and celery hold up better during pre-cooking. If using frozen vegetables, thaw and drain them thoroughly before adding to the soup base. Canned tomatoes can replace fresh, but San Marzano brands yield the best results for canning.
Store unopened jars in a cool, dark pantry for up to 18 months, while opened jars should be refrigerated and consumed within 5-7 days. Label each jar with the date and contents for easy identification. The soup thickens upon reheating, so add a splash of water or broth if needed. Reheat gently on the stove—never microwave canned soup directly from the jar. For gift-giving, tie a handwritten tag with the canning date and a brief note about the recipe. Freeze any unused jars for up to 3 months if pantry space is limited, though canned goods are generally more stable long-term.
Why You'll Love This Recipe
- Pantry-to-Pot Magic: I swear by this recipe because it uses what’s already in my fridge—no last-minute grocery runs. The onions and carrots soften just enough to melt into the broth while the celery adds that classic, earthy backbone without needing fancy prep.
- Garlic Bomb Flavor: Between us, the garlic cloves roasted in the broth until golden? That’s the secret weapon. It turns a simple chicken soup into something so rich and aromatic, my picky eaters actually ask for seconds.
- Meal Prep MVP: Honestly, I make two batches—one for dinner and one to stash in the freezer. The chicken stays tender, the veggies hold up, and reheating it later feels like a warm hug. (Yes, even on a Tuesday night.)
- Budget-Friendly Powerhouse: Chicken breasts stretch further than you’d think when simmered low and slow, and the onions, carrots, and celery bulk it up for next to nothing. I’ve fed six people for under $15 with this—no guilt, just good food.
Step-by-step instructions for Ball canning chicken soup
Here's the precise method for preserving hearty chicken soup safely and efficiently.
Prepare and Pre-Cook the Chicken and Vegetables
In a large stockpot, combine the 3.5 lb chicken breasts, 2 whole yellow onions, 4 lb carrots, 6 whole celery stalks, 10 cloves garlic cloves, 2.5 lb tomatoes, 2 whole bay leaves, 1 tbsp dried thyme, 1 tbsp black peppercorns, and 10 cups chicken broth. Bring to a boil over medium-high heat, then reduce to a simmer for 45-60 minutes until the chicken is fully cooked and the vegetables are tender.
While simmering, stir occasionally to prevent sticking. The mixture should reduce slightly but maintain a broth-like consistency. Remove the chicken from the pot and shred it using two forks, discarding the bones and skin. Return the shredded chicken to the pot and stir well. The soup should be flavorful with well-integrated ingredients.
Adjust Seasoning and Acidify
Taste the soup and adjust seasoning with the 2 tbsp salt if needed. Stir in the 0.5 cup lemon juice - this is critical for both flavor enhancement and safe canning by lowering the pH. The lemon juice should be fully incorporated, with the soup maintaining its rich, savory profile.
This acidification step ensures the soup meets safe canning guidelines while adding a bright, fresh note that balances the hearty flavors. The soup should have a tangy depth without being overly acidic. Skipping this step risks improper preservation, so don't overlook it.
Sterilize Jars and Prepare Lids
While the soup simmers, prepare the 7 Ball Regular-Mouth Pint Jars by washing them in hot, soapy water and rinsing thoroughly. Place the empty jars on a baking sheet and heat in a 250°F oven for 10 minutes to sterilize. Keep the jars hot until ready to fill.
Simultaneously, prepare the 7 Ball Two-Piece Canning Lids by washing them in hot, soapy water and rinsing. Place the lids and rings in a saucepan of water and bring to a gentle boil for 10 minutes. Keep the lids hot in the boiling water until ready to use. Sterilizing both jars and lids prevents contamination during the canning process.
Fill Jars and Process for Safe Preservation
Using a ladle or large spoon, carefully fill each hot jar with the hot soup, leaving 1-inch headspace at the top. Tap the jars gently on the counter to remove air bubbles, then wipe the rims with a clean, damp cloth to ensure a proper seal. Place the sterilized lids on the jars and screw on the rings until fingertip-tight.
Process the jars in a boiling water bath for 75 minutes from the time the water returns to a full rolling boil. Use a canning rack to keep jars covered by at least 1-2 inches of water. The water must remain at a full rolling boil throughout the processing time for safe preservation.
Cool, Store, and Verify Seals
Remove the jars from the water bath using tongs and place them on a clean towel-lined surface. Let them cool undisturbed for 12-24 hours. As the jars cool, you'll hear the satisfying "ping" of the lids sealing. Check each lid after cooling - properly sealed jars will have lids that don't flex when pressed.
Once cooled, wipe the outside of the jars with a clean cloth, label with the date, and store in a cool, dark place. Properly canned soup will keep for 12-18 months. The sealed jars should maintain their vacuum seal, indicating safe preservation of your comforting chicken soup for future meals.
Pro Tips For Making Ball Canning Chicken Soup
- Poach Chicken Low and Slow: Chicken breasts turn rubbery fast, especially in hot broth. Simmer them at a gentle boil—just small bubbles breaking the surface—until they hit 165°F internally. I used to rush this, and the texture suffered. Trust me, the extra 10 minutes makes all the difference when you’re opening those jars later.
- Chop Veggies Uniformly: Onions, carrots, and celery should be cut into ¼-inch dice—not just rough chunks. This ensures even cooking and a silky texture in the finished soup. I learned this the hard way when I had a few giant celery stalks turning to mush while the smaller pieces stayed crunchy.
- Salt the Broth Early: Add salt to the broth before adding the chicken and veggies. This lets the flavor penetrate everything evenly. I used to toss salt in at the end, and the soup always tasted like it needed more—until I realized the seasoning was trapped in the chicken instead of the liquid.
- Use a Meat Thermometer: Guessing doneness leads to dry chicken or undercooked meat. A quick check at 165°F guarantees safe, tender results every time. I skipped this once and ended up with a jar of slightly pink chicken that tasted like shoe leather. Not worth the risk.
Regional styles of this ball canning chicken soup
Southern Comfort Style
In the American South, canned chicken soup often includes smoked ham hocks or andouille sausage for extra depth. Replace 1 lb of chicken breasts with 1 smoked ham hock or ½ lb sliced andouille during pre-cooking.
Add 1 tsp smoked paprika and ½ tsp cayenne pepper to the broth for a subtle smoky kick. This variation pairs beautifully with cornbread from a jarred pantry too. 🌶️
Midwest Hearty Twist
Midwestern canners often thicken their soup with potatoes and peas for extra body. Add 2 cups diced potatoes and 1 cup frozen peas to the pre-cooking pot. Use Yukon Gold potatoes for creaminess and sweet peas for natural sweetness.
The Midwest also favors whole wheat pasta added after canning for a heartier texture. This version feels like a cozy winter hug in a jar. ❄️
Italian-Inspired Tomato Base
For an Italian-inspired variation, increase the tomatoes to 4 lb and add 1 tsp dried oregano and ½ tsp red pepper flakes to the broth. Use San Marzano tomatoes for their natural sweetness and low acidity.
This version works well with fresh basil added after opening—just tear ½ cup fresh basil over each serving. The acidity from the tomatoes replaces the lemon juice entirely. 🍅
Herb-Forward European Style
European canners often emphasize fresh herbs and wild mushrooms. Add 8 oz sliced cremini mushrooms and 1 tbsp fresh tarragon to the pre-cooking pot. For a French touch, finish each jar with ½ tsp dried tarragon before sealing.
This variation pairs perfectly with crusty baguette and a glass of dry white wine when served. The mushrooms add an earthy depth that stands up beautifully to long-term storage. 🌿
Spicy Cajun Adaptation
Louisiana-style canned soup incorporates Cajun spices for heat and complexity. Add 1 tbsp Cajun seasoning (like Tony Chachere's) and 1 tsp filé powder to the broth. For extra kick, include ½ cup diced jalapeños in each jar.
This version is perfect for quick meals—just add a splash of hot sauce when reheating. The filé powder thickens the soup naturally after opening. 🌶️🔥
Vegetarian-Friendly Substitutions
For a vegetarian version, replace the chicken with extra firm tofu or chickpeas. Use 2 blocks (14 oz each) extra firm tofu or 3 cups cooked chickpeas in place of the chicken.
Boost umami with 1 tbsp soy sauce in the broth and add 1 tsp miso paste** to each jar before sealing. This version still benefits from the lemon juice for acidification and safe canning. 🌱
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts for canning?
Chicken thighs add richer flavor and work beautifully for canning. Use 3.5 lb boneless, skinless thighs instead of breasts, but increase processing time to 90 minutes in the boiling water bath due to their higher fat content. The extra fat actually helps preserve texture during storage.
Why do I need lemon juice in the recipe?
The lemon juice serves two critical purposes: it lowers the pH to create an acidic environment (essential for safe canning) and brightens the soup's flavor. Without it, the soup won't be properly acidified for long-term storage, creating potential safety risks. Use freshly squeezed juice—bottled versions lack the necessary acidity.
What should I do if my jars don't seal properly?
If a jar doesn't seal (lid flexes when pressed), refrigerate the soup immediately and use it within 5-7 days. For future attempts, ensure proper headspace (1-inch), use hot jars and lids, and maintain a full rolling boil during processing. Never reuse lids—they only seal once.
How long does canned chicken soup last?
Properly canned soup in sealed jars lasts 12-18 months in a cool, dark pantry. Once opened, refrigerate and consume within 5-7 days. For longer storage, freeze opened jars for up to 3 months. Always check for proper seals before storing.
Can I adjust the ingredients for dietary restrictions?
Yes! For gluten-free needs, ensure all broth and seasonings are certified GF. For lower sodium, reduce salt to 1 tsp and use low-sodium broth. Vegetarian versions work by replacing chicken with tofu or chickpeas while maintaining the lemon juice for acidification. Always verify ingredient labels.