Soups & Stews
Ball canning chicken soup transforms pantry staples into hearty, pressure-sealed meals that last for months—perfect for stocking your pantry against cold winters or meal prep emergencies.
This recipe combines tender chicken, root vegetables, and aromatic herbs into a rich broth, then safely preserves it using pressure canning techniques. The key lies in proper preparation: blanching vegetables to maintain texture and ensuring jars seal tightly under pressure to prevent spoilage.
Once sealed, your jars will yield restaurant-quality soup with every spoonful—creamy from carrots and potatoes, savory from chicken, and brightened by fresh herbs. The process may seem intimidating at first, but following USDA guidelines ensures both safety and delicious results.
Store your sealed jars in a cool, dark place for up to a year, ready to warm with a quick stovetop heat. This method turns ordinary ingredients into a pantry staple that delivers comfort with minimal effort.
Ingredients for ball canning chicken soup
Pantry staples meet pressure canning for restaurant-quality soup that lasts months.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breasts 🍗 | 2 lb | Skinless, cut into 1-inch pieces |
| Yellow Onions 🧅 | 2 whole | Medium, peeled and quartered |
| Carrots 🥕 | 2 lb | Medium, peeled and cut into chunks |
| Russet Potatoes 🥔 | 2 lb | Peeled and cut into 1-inch cubes |
| Celery Stalks 🧄 | 4 whole | Trimmed and cut into 1-inch pieces |
| Fresh Parsley 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Thyme 🌿 | 2 sprigs | Or 2 tsp dried thyme |
| Bay Leaves 🍃 | 2 whole | Dried, for flavor infusion |
| Salt 🧂 | 2 tbsp | Diamond Crystal preferred |
| Black Peppercorns 🌶️ | 1 tsp | Freshly cracked |
| Water 💧 | 12 cups | For broth base |
| Ball Mason Jars 🍶 | 4 pieces | Quart-sized with lids |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The chicken and root vegetables form the heart of this recipe. Chicken breasts should be skinless and cut into even pieces for consistent cooking. For the potatoes and carrots, Russet potatoes hold up best during canning, while orange carrots add natural sweetness. Ball Mason jars are essential—quart-sized jars are ideal for individual servings. Purchase new lids each time for proper sealing. The fresh herbs like parsley and thyme brighten the flavor, but dried will work in a pinch if you're prepping ahead. Look for organic produce when possible to avoid wax coatings that can interfere with sealing.
No fresh thyme? Dried thyme at half the amount works perfectly. Running out of parsley? Fresh dill or cilantro can substitute, though the flavor will differ slightly. The lemon juice is non-negotiable—it acidifies the soup, which is critical for safe canning. If you can't find Diamond Crystal salt, Morton kosher salt is a fine alternative, though you may need to adjust slightly. For the onions and celery, frozen vegetables can be used if fresh are unavailable, though texture will be slightly different. The broth base should be flavorful—consider adding a bouillon cube if your water tastes flat.
Store your sealed jars in a cool, dark pantry where they'll keep for up to 12 months. Always check seals before opening—press the center of the lid; if it doesn't pop back, the jar is properly sealed. To use, simply open a jar and heat the soup on the stovetop for about 10-15 minutes. The flavors actually improve with time, as the ingredients meld together. For meal prep, remove one jar from the pantry each week to rotate your stock. Freezing extra soup is also an option if you can't finish all the jars before they expire.
Why You'll Love This Recipe
- No-Chop Shortcuts: I swear by the ball canning method here—just toss in whole onions, carrots, and celery (peeled, yes, but no dicing). The soup breaks them down perfectly while you’re doing other things. My kids think it’s magic when the veggies disappear into flavor.
- Creamy Without Cream: That tender chicken and potatoes? They melt into the broth until it’s ridiculously smooth, but still packed with texture. Honestly, it’s the kind of soup where you forget there’s no heavy cream—just pure, cozy satisfaction in every spoonful.
- Weeknight Wonder: Make a double batch on Sunday, and you’ve got lunch covered for days. The flavors only get better as it sits, and reheating? Just pop a jar in boiling water. (Yes, even on a Tuesday night when you’re exhausted.)
- Budget Booster: Chicken breasts stretch further than you’d think when slow-cooked with potatoes and carrots. I’ve fed six people for under $10, and no one ever complains about leftovers—because they’re always gone by Wednesday. Practical? Absolutely. Delicious? Even more so.
Step-by-step instructions for ball canning chicken soup
Precision matters when pressure canning—follow these steps exactly for safe, shelf-stable soup.
Prepare and Pre-Cook the Vegetables and Chicken
In a large stockpot, combine the 2 whole yellow onions, 2 lb carrots, 2 lb russet potatoes, 4 whole celery stalks, 2 sprigs fresh thyme, 2 whole bay leaves, and 12 cups water. Bring to a boil over medium-high heat, then reduce to a simmer for 15 minutes to soften the vegetables slightly.
Add the 2 lb boneless chicken breasts (cut into 1-inch pieces) and simmer for an additional 12-15 minutes until the chicken is fully cooked and tender. Remove the chicken with tongs and set aside to cool slightly. Strain the broth through a fine-mesh sieve, discarding the vegetables and herbs. Return the broth to the pot and keep it warm over low heat.
Shred the Chicken and Season the Broth
Once the chicken has cooled enough to handle, shred it using two forks or your hands. Return the shredded chicken to the broth and stir in the 2 tbsp salt and 1 tsp black peppercorns. Taste and adjust seasoning if needed—this is your flavor baseline before canning.
Add the 1 tbsp lemon juice to brighten the broth. The acidity is critical for safe canning and helps preserve the soup’s freshness. Keep the mixture warm but not boiling, as you’ll be filling jars immediately.
Fill and Seal the Mason Jars
Ladle the hot chicken soup into the 4 quart-sized Ball Mason jars, leaving 1-inch headspace at the top. Use a clean spoon or ladle to remove any foam or fat from the surface of the soup before filling each jar. 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—don’t overtighten, as this can prevent proper sealing. The jars should be filled within 30 minutes of cooking to maintain temperature and safety.
Process in a Pressure Canner
Load the filled jars into a pressure canner, ensuring the jars are upright and not touching each other. Add 2-3 inches of hot water to the canner base if using a weighted-gauge model, or follow your canner’s specific instructions for dial-gauge models. Seal the canner lid tightly.
Bring the canner to 10 pounds of pressure over medium-high heat. Once pressure is reached, adjust the heat to maintain 10 pounds and process the jars for 75 minutes. This time ensures the soup reaches a temperature that kills bacteria and spores, making it safe for long-term storage.
Cool and Store the Canned Soup
After processing, turn off the heat and let the pressure drop naturally for 10 minutes before carefully releasing the remaining pressure. Remove the jars and place them on a clean towel, leaving them undisturbed for 12-24 hours to cool completely. This slow cooling prevents jar breakage.
Check each lid to ensure it’s sealed by pressing the center—if it doesn’t pop back, the jar didn’t seal properly and should be refrigerated and used within 3-4 days. Once fully cooled, label the jars with the date and store them in a cool, dark place. Properly canned soup will last for 12-18 months.
Pro Tips For Making Ball Canning Chicken Soup
- Simmer Chicken Low: Chicken breasts turn rubbery fast—keep the soup at a gentle boil (small bubbles, not rolling) until the meat hits 165°F internally. If you’re canning, this prevents toughness and ensures safe processing. I used to crank the heat and ended up with shredded cardboard.
- Cut Potatoes Small: Russets break apart when canned, so dice them into ½-inch cubes. This keeps texture consistent in jars and prevents mushy soup after reheating. (Yes, even if it looks like baby food—trust me.)
- Salt the Water First: Add 1 teaspoon salt per quart of water to the canning pot before sterilizing jars. This seasons the broth from the start and cuts down on post-canning adjustments. I wasted jars of bland soup before realizing this simple fix.
- Pre-Cook Celery Slices: Sauté celery, onions, and carrots in a dry pan for 5 minutes before adding to the soup. The caramelized edges add depth without clouding the broth. (Skip this, and your soup tastes like it’s missing something—even if everything else is perfect.)
Dietary considerations for these flavors
Gluten-Free Adaptations
The original recipe is naturally gluten-free, but always double-check your ingredients for hidden sources. The chicken breasts, vegetables, and herbs are inherently safe, but broths or bouillon cubes may contain gluten.
Opt for certified gluten-free options like Pacific Foods gluten-free bouillon if needed. The Ball Mason jars and lemon juice are also gluten-free. 🌾
Low-Sodium Options
If you're watching your sodium intake, reduce the 2 tbsp salt to 1 tbsp or use a low-sodium substitute like Mrs. Dash seasoning blend. The natural flavors of the chicken and vegetables will still shine.
For extra depth, add a pinch of garlic powder or onion powder to compensate. Always taste before canning to ensure balance.
Dairy-Free Considerations
This recipe doesn’t contain dairy, but if you’re adding toppings later (like cream or cheese), choose dairy-free alternatives. A splash of unsweetened almond milk or coconut cream works beautifully when reheating. For a creamy texture without dairy, stir in silken tofu or cashew cream after opening the jar.
Vegetarian Substitutions
Swap the chicken breasts for firm tofu or chickpeas to make this vegetarian-friendly. Tofu should be pressed and cubed, while chickpeas add heartiness. Boost umami with 1 tbsp soy sauce or mushroom powder to mimic the chicken’s depth.
The canning process remains the same, but check for proper acidity levels with the added ingredients.
Allergen-Friendly Notes
For nut allergies, avoid any nut-based broths or toppings. If shellfish allergies are a concern, ensure all ingredients (like bouillon) are shellfish-free. The recipe’s core components are safe for most common allergens, but always verify labels. For soy allergies, skip soy-based thickeners and opt for cornstarch instead if needed.
Nutrition facts
Frequently asked questions
Why is lemon juice essential in this canning recipe?
Lemon juice provides the necessary acidity (1 tbsp per quart) to create a safe, low-acid environment for canning. Without it, harmful bacteria like Clostridium botulinum could grow, even in sealed jars. The acidity also helps preserve color and freshness over time. Always use fresh lemon juice—bottled versions may lack sufficient acidity.
Can I use chicken thighs instead of breasts?
Yes, but adjust cooking times! Chicken thighs stay juicier when canned and add richer flavor. Use 2 lb bone-in, skin-on thighs and simmer for 20-25 minutes until fully cooked. Remove skin before shredding to prevent excess fat. The canning process remains the same, but thighs may require 5 extra minutes of processing time.
What if my jars don't seal properly?
If the lid doesn't pop back when pressed, the jar didn't seal. Store it in the fridge and use within 3-4 days. Common causes include: dirty jar rims, insufficient headspace (1-inch required), or improper lid tightening. Always check seals immediately after cooling and within 24 hours—some may fail later.
How do I reheat canned chicken soup safely?
Transfer the soup to a pot and heat over medium-low heat, stirring occasionally. Avoid boiling—heat to 165°F (gentle bubbles) for 10-15 minutes. Discard any jars that show signs of spoilage (bulging lids, foul odors, or mold). Reheated soup can be stored in the fridge for 3-4 days or frozen for 3 months.
Can I add noodles or rice to the canned soup?
No—adding starches like noodles or rice after canning creates a perfect environment for bacterial growth. Instead, cook them separately and add to individual servings. For a creamy texture, stir in 1/4 cup milk or cream per serving when reheating. The soup's texture will change slightly, but it remains safe to eat.