Soups & Stews
Ball canning transforms homemade chicken soup into a year-round treasure, preserving its comforting flavors in sterilized glass jars. This foolproof method ensures rich, hearty soup that maintains quality for months—perfect for pantries or emergency preparedness.
The process combines traditional canning techniques with modern accessibility, whether using a pressure canner or water bath.
What sets this recipe apart is its balance of simplicity and precision. You'll start with a classic chicken soup base—tender chicken, vegetables, and aromatic herbs—then master the canning process step by step.
Sterilization, proper filling, and sealing are critical for both safety and flavor preservation, ensuring every jar delivers restaurant-quality results.
The end result is a pantry staple that rivals fresh-cooked soup: tender chicken, caramelized vegetables, and a broth so flavorful it tastes like it was made yesterday.
Each jar holds a portion of homestyle warmth, ready to be reheated and enjoyed whenever needed. This is the ultimate way to preserve comfort in a jar.
Whether you're a seasoned canner or new to preserving, this recipe breaks down the process clearly—from sterilizing jars to testing seals. The instructions ensure restaurant-quality results while keeping the method accessible for home cooks. Let’s get started on your first batch of preserved goodness.
Ingredients for ball canning chicken soup
Sixteen essential ingredients transform into restaurant-quality canned chicken soup, preserving homestyle richness in sterilized glass jars.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 2 ½ lb | Boneless, skinless, cut into bite-sized pieces |
| Yellow Onion 🧅 | 1 whole | Medium size, chopped into half-moons |
| Carrots 🥕 | 1 ½ lb | Medium size, peeled and cut into chunks |
| Celery Stalks 🌿 | 4 whole | Fresh, trimmed and cut into 1-inch pieces |
| Garlic Cloves 🧄 | 6 cloves | Fresh, peeled and minced |
| Bay Leaves 🌿 | 4 whole | Fresh or dried, for aromatic depth |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for freshness and color |
| Salt 🧂 | 2 tsp | Diamond Crystal kosher salt, adjust to taste |
| Black Peppercorns 🌶️ | 1 tsp | Freshly cracked for optimal flavor |
| Chicken Broth 💧 | 8 cups | Low-sodium, homemade preferred |
| Ball Regular Mouth Mason Jars 🍶 | 6 jars | Pint size, with new lids and rings |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, for acidity balance |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin, for sautéing vegetables |
The quality of your broth and chicken makes all the difference here. For the broth, homemade is ideal—simmer chicken bones, onion, carrot, and celery for 8-12 hours to extract maximum flavor. If using store-bought, opt for low-sodium brands like Pacific Foods or Swanson, as added salt can interfere with the canning process. For chicken, organic or free-range from Whole Foods or local butchers yields the most tender results. The vegetables should be fresh—bright orange carrots and crisp celery ensure vibrant color and texture after canning. Fresh herbs like parsley and bay leaves add aromatic depth that dried versions can't match, so invest in small bunches from the grocery store's produce section.
No fresh herbs on hand? Dried bay leaves at one-third the amount and dried parsley work in a pinch, though the flavor will be subtler. Short on chicken broth? Vegetable broth with an additional 2 cups water maintains moisture, though the flavor profile will differ. For a more robust umami base, add 1 tbsp soy sauce or 1 tsp fish sauce to the broth during cooking—both are safe for canning and enhance depth. The lemon juice is critical for acidity; if you prefer less tang, reduce to 1 tbsp, but ensure the final pH meets canning safety standards (pH 4.6 or lower). For the jars, Ball Brand or Kerr are industry standards—avoid reused jars or those with cracks, as they compromise seal integrity.
Preparing ingredients ahead of time streamlines the canning process. Chop all vegetables and measure broth the night before to save time on canning day. Sterilize jars by boiling in water for 10 minutes, then keep warm in a 200°F oven until ready to fill. The soup should be canned using a pressure canner for safety, processing pint jars for 75 minutes at 10 pounds pressure for altitudes below 1,000 feet. Once sealed, store jars in a cool, dark place—they’ll keep for 12-18 months. Always test seals by pressing the center of the lid; if it doesn’t pop, the jar is properly sealed and safe for long-term storage. Reheat gently on the stove, stirring occasionally, to avoid breaking the seals.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by this recipe because the veggies go in whole—carrots, celery, even the onion—so you’re basically just dicing chicken and tossing everything in. The garlic cloves stay whole too, releasing their magic as they simmer, and honestly? That’s the kind of hands-off cooking I live for.
- Deep Umami Magic: Between the slow-braised chicken breast (which stays shockingly tender) and the caramelized onion base, this soup builds flavor like a slow dance. The garlic cloves, left to mellow in the broth, add a warmth that makes every spoonful feel like a hug. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: I make a double batch every time because this soup only gets better the next day. The chicken shreds more easily, the broth deepens, and the veggies soften into the perfect texture—no sad, watery leftovers here. My freezer’s full of these jars, ready to rescue me when I’m too tired to cook.
- Budget Meal for a Crowd: A single chicken breast stretches to feed four, and the veggies (onion, carrots, celery) are the kind of cheap staples that never go to waste. Here’s what sold me—it’s the kind of dish where you can eyeball the ingredients, adjust to what’s in your fridge, and still end up with something solid. No fancy ratios, no stress.
Step-by-step instructions for ball canning chicken soup
Preserving this hearty soup in glass jars captures all its comforting flavors for months ahead.
🍳 Step 1: Sauté the Vegetable Base
Heat the 2 tablespoons olive oil in a large stockpot over medium-high heat. Add the 1 whole yellow onion chopped into half-moons, 1.5 lb carrots cut into chunks, and 4 whole celery stalks trimmed and chopped. Cook for 8-10 minutes until the vegetables soften and begin to caramelize slightly, stirring occasionally.
This foundational step develops deep flavor through the Maillard reaction. You'll know it's ready when the vegetables release their juices and develop a golden hue around the edges. Add the 6 cloves minced garlic and 4 whole bay leaves immediately after, cooking for an additional 1 minute to infuse their aromas without burning.
🍳 Step 2: Build the Soup Foundation
Add the 2.5 lb chicken breast cut into bite-sized pieces to the pot. Pour in the 8 cups chicken broth and bring the mixture to a rolling boil over high heat. Once boiling, reduce heat to medium-low and simmer uncovered for 45-50 minutes until the chicken is fully cooked and tender.
During this time, the chicken will release its proteins and fat into the broth, creating a rich base. You'll notice the broth gradually darkens and thickens slightly. Remove the chicken pieces with tongs and set aside to cool slightly, reserving the broth for canning. The chicken will be used later for jar filling.
🥘 Step 3: Prepare the Canning Equipment
While the soup simmers, prepare your canning setup. Fill a large pot with 2-3 inches of water and place it on the stove to heat to 180°F—this will be your water bath canner. Prepare the 6 pint-size Ball Regular Mouth Mason jars by washing them in hot, soapy water and rinsing thoroughly. Keep them hot until ready to use.
Place the jar lids in a separate pot of simmering water to sterilize them. This 10-minute preparation step ensures your jars are free from contaminants and ready for safe preservation. Keep the jar rings separate as they don't need sterilization.
🍲 Step 4: Fill and Process the Jars
Using a slotted spoon, divide the cooked chicken pieces evenly among the 6 jars, filling each about ½ full. Ladle the hot broth over the chicken until each jar is filled to within 1 inch of the rim. Add 1 teaspoon salt and ½ teaspoon freshly cracked black peppercorns to each jar, then top with 1 tablespoon lemon juice.
The lemon juice acts as a natural preservative by lowering the pH, which is crucial for safe canning. Leave 1 inch of headspace at the top of each jar to allow for thermal expansion during processing. Use a clean, damp cloth to wipe the jar rims and threads to ensure proper seal formation.
⏰ Step 5: Seal and Process the Jars
Place the sterilized lids on each jar and screw on the rings until fingertip-tight. Lower the sealed jars into the water bath canner using a jar lifter, ensuring they are completely submerged by at least 1 inch of water. Bring the water to a full rolling boil, then process for 90 minutes for pint jars.
During processing, the jars should remain covered by at least 1 inch of water. After the processing time, remove the jars and let them cool undisturbed for 12-24 hours. You'll hear the satisfying "ping" as the lids seal. Once cooled, check each lid for proper sealing by pressing in the center—if it doesn't pop back, the jar is sealed correctly.
Pro Tips For Making Ball Canning Chicken Soup
- Simmer Chicken Low: Use a gentle boil for the first 10 minutes, then drop to a barely-there simmer—no rolling bubbles. I learned this the hard way when my chicken turned rubbery from too much agitation, and the broth lost its clarity. This keeps the meat tender and the flavors melding properly for canning.
- Cut Carrots Evenly: Slice carrots into ½-inch chunks—not too thick, not too thin. Uneven pieces cook at different rates, and you’ll end up with some mushy and some crunchy. A mandoline makes this faster, but a sharp knife works too—just stay consistent.
- Salt the Water First: Add 1 teaspoon of salt per quart of water before sterilizing the jars. This ensures the jars don’t absorb flavorless water during processing, and the chicken stays seasoned from the start. I used to skip this, and the soup always tasted bland straight from the jar.
- Use Bone-In Chicken: If possible, swap breast for bone-in thighs or drumsticks—they stay juicier and add depth to the broth. No bones? Cut the breasts into 1-inch chunks and add a bouillon cube to the broth for extra richness. The difference in texture and flavor is noticeable.
Pro cooking tips for this recipe
Pressure vs. Water Bath
For chicken soup, a pressure canner is mandatory because it reaches higher temperatures (240°F+) to destroy botulism spores in low-acid foods like chicken. Water bath canning (boiling water) only reaches 212°F, which isn't hot enough for safe preservation.
I use my Presto 23-Quart Pressure Canner—it's a game-changer for beginners with its easy-to-read gauge and reliable seals. 🌡️
Process pint jars for 75 minutes at 10 pounds pressure for altitudes below 1,000 feet. Adjust time by 5 minutes per 1,000 feet above sea level—check the USDA's canning guidelines for your elevation. Never skip this adjustment, as higher altitudes lower boiling temperatures.
Headspace Secrets
Leave exactly 1 inch of headspace in each jar—this prevents liquid from overflowing during processing while allowing room for thermal expansion. Use a headspace measuring tool (available from Ball Canning) or a ruler to ensure consistency.
I've learned the hard way that too little headspace causes leaks, while too much creates weak seals. 🍶
After filling, run a non-metallic spatula around the jar rim to release trapped air bubbles. This ensures proper sealing and prevents cloudy liquid after opening. Wipe the rim with a clean, damp cloth to remove any residue that could interfere with the lid seal.
Testing Seals
After processing, let jars cool undisturbed for 12-24 hours—this allows the lids to fully seal. Test each lid by pressing the center: if it doesn't pop back, the jar is sealed.
I store unsealed jars in the fridge and reprocess them within 24 hours using the same time/temperature settings. 💡
Sealed jars should have a concave lid—if it's still convex after 24 hours, the seal failed. Discard any unsealed jars immediately, as they may harbor harmful bacteria. Store properly sealed jars in a cool, dark pantry for up to 18 months—the flavors actually improve over time!
Reheating Like a Pro
Never microwave canned soup—it can cause pressure buildup and break the seals. Instead, transfer the jar to a pot of simmering water and heat on low-medium heat for 15-20 minutes, stirring occasionally. This gentle method preserves texture and prevents the broth from becoming gelatinous. 🔥
For quick meals, remove the lid and heat the contents directly in the jar over low heat for 10-12 minutes. Add a splash of water if the soup looks too thick. Always reheat to an internal temperature of 165°F to ensure safety—use a food thermometer for accuracy.
Nutrition facts
Frequently asked questions
Why does the recipe specify lemon juice for canning chicken soup?
Lemon juice is essential because it lowers the pH of the soup to 4.6 or below, creating an acidic environment that prevents harmful bacteria like botulism from growing. For this recipe, the 2 tablespoons per jar ensures safe preservation while keeping the flavor balanced. Never substitute vinegar—it can alter the taste and pH balance.
Can I use dried herbs instead of fresh in canned chicken soup?
Yes, but adjust the amounts carefully. Use 1/3 teaspoon dried parsley and 1/4 teaspoon dried bay leaves per jar instead of fresh. Dried herbs are more concentrated, so too much can make the soup bitter. Fresh herbs provide better flavor and color, but dried versions work in a pinch—just reduce the quantity significantly.
How do I know if my canned chicken soup is properly sealed?
After processing, let jars cool for 12-24 hours, then press the center of each lid. If it stays down (concave), the jar is sealed. If it pops back (convex), the seal failed—store in the fridge and reprocess within 24 hours. Never eat from unsealed jars, as they may contain harmful bacteria. Properly sealed jars last 12-18 months in a cool, dark pantry.
Can I can chicken soup without a pressure canner?
No, this recipe requires a pressure canner because chicken soup is a low-acid food. Water bath canning (212°F) isn't hot enough to kill botulism spores. If you don't have a pressure canner, consider canning just the broth separately (it can be water bath canned) and storing the chicken separately in the freezer for later use in fresh soups.
What should I do if my canned soup looks cloudy when I open it?
Cloudiness often means trapped air bubbles weren't released during processing. To fix it, reheat the soup gently and stir vigorously to redistribute the solids. If the cloudiness persists or the soup smells off, discard it—this could indicate spoilage. Always check for proper sealing before opening, and store sealed jars in a cool, dark place to maintain quality.