Soups & Stews
Ball canning chicken soup transforms a simple meal into a year-round pantry staple with restaurant-quality flavor preserved perfectly. The key lies in proper sterilization and sealing techniques that lock in every savory note, ensuring your soup tastes fresh even after months on the shelf. This method builds on traditional canning principles while adapting them to the rich, hearty nature of chicken soup.
What sets this recipe apart is the focus on achieving both safety and superior taste—critical factors when canning at home. We'll use tested methods that comply with USDA guidelines, including proper processing times and jar preparation, to guarantee your soup remains safe to eat while delivering that comforting, homemade flavor you crave. The process may seem detailed, but each step is essential for preserving both quality and safety.
By the time you're done, you'll have jars of golden, aromatic chicken soup ready to pull from your pantry whenever you need a comforting meal. The broth will be rich and flavorful, the chicken tender, and the vegetables perfectly preserved—all thanks to careful preparation and precise canning techniques. This is the kind of recipe that transforms a simple soup into a valuable pantry resource.
Perfect for meal preppers, busy families, or anyone who wants to stock their pantry with homemade goodness, this recipe ensures you'll always have a comforting bowl of soup at your fingertips. Let's get started with the complete instructions that will guide you through every step of the process.
Ingredients for ball canning chicken soup
Six jars of restaurant-quality chicken soup start with these pantry staples and fresh ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 3 lb | Boneless, skinless, cut into bite-sized pieces |
| Carrots 🥕 | 2 cups | Medium-sized, peeled and chopped |
| Celery Stalks 🧅 | 4 whole | Fresh, chopped into small pieces |
| Yellow Onion 🧅 | 1 whole | Medium, chopped |
| Potatoes 🥔 | 2 lb | Russet, peeled and cubed |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Tomato Paste 🍅 | ½ cup | Smooth, no sugar added |
| Garlic Cloves 🧄 | 6 cloves | Fresh, minced |
| Bay Leaves 🌿 | 2 whole | Fresh preferred |
| Salt 🧂 | 2 tsp | Diamond Crystal kosher salt |
| Black Peppercorns 🌶️ | 1 tsp | Freshly ground |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Ball Mason Jars 🍶 | 6 pieces | Pint-sized, new and sterilized |
| Lids and Rings 🔒 | 6 pieces | New, never used before |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
The chicken is the foundation—boneless, skinless breasts ensure tender texture after canning. Grab organic or free-range from Whole Foods or your local butcher for richer flavor. Carrots and celery should be fresh and crisp, not wilted—Trader Joe's often has great organic bins. The potatoes need to be Russet or Yukon Gold for that creamy texture after cooking. For broth, low-sodium homemade is ideal, but Swanson or Pacific Foods brands work in a pinch. Don't skip the lemon juice—it's crucial for acidity in canning.
No fresh thyme? Dried works at one-third the amount. Substituting onion powder for fresh? Double the amount—it's less potent. The tomato paste can be swapped for 1 cup crushed tomatoes, but it'll dilute the flavor slightly. For extra richness, add 1/4 cup heavy cream to each jar before sealing (though this isn't traditional canning). If you're short on jars, quart-sized ones work too—just adjust processing times. The garlic can be pre-minced to save time, but fresh is always better.
Sterilize jars and lids in boiling water for 10 minutes before filling. Store sealed jars in a cool, dark place—they'll keep for up to 12 months if unopened. Once opened, transfer to the fridge and consume within 5-7 days. I always label mine with the date and contents—Sharpie on masking tape works perfectly. For a quick meal, just heat and serve, but let it sit for 10 minutes to meld flavors fully.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by this recipe because you can literally dump everything into the pot—whole carrots, onion skins and all. The celery and potatoes just need a rough chop, and honestly? The flavor gets better as it simmers anyway.
- Soup That Tastes Like Love: That crispy, golden-brown chicken breast? It’s the star. The onions caramelize right in the broth, and the potatoes turn so tender they practically melt. Between us, it’s the kind of soup that makes people sigh before they even take a bite.
- Ball-Canning Magic: Here’s what sold me—this soup stores like a dream. Canning it in pint jars means I’ve got ready-to-eat meals for weeks, and the flavors deepen the longer they sit. Perfect for lazy Sundays or when you’re too tired to cook.
- Budget-Friendly Powerhouse: Chicken breast is lean, but it stretches across multiple servings, and the veggies? They’re cheap staples. I make a big batch, freeze half, and still have leftovers that taste just as good three days later. My wallet and my freezer thank me.
Step-by-step instructions for ball canning chicken soup
Here's how to create a hearty soup that keeps its rich flavor for months.
Prepare the Chicken and Vegetables
In a large stockpot, combine the 3 lb chicken breast (cut into bite-sized pieces), 2 cups carrots, 4 whole celery stalks (chopped), 1 whole yellow onion (chopped), 2 lb potatoes (cubed), 6 cups chicken broth, 0.5 cup tomato paste, 6 cloves garlic (minced), 2 whole bay leaves, 2 tsp salt, 1 tsp black peppercorns, and 1 tsp dried thyme. Stir well to ensure all ingredients are evenly distributed.
Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Let it cook for 45-60 minutes until the chicken is fully tender and the vegetables are soft. You'll know it's ready when the chicken easily pulls apart with a fork and the broth has thickened slightly.
Finish the Soup and Adjust Seasoning
Once the soup is fully cooked, remove it from heat and stir in the 2 tbsp lemon juice. This brightens the flavors and adds a touch of acidity that balances the richness of the soup. Taste and adjust the seasoning if needed—you may want to add a bit more salt or pepper to your preference.
Let the soup cool completely before canning. This step is crucial to prevent the jars from cracking due to the high temperature of the hot soup. Cooling also ensures the contents are safe for long-term storage.
Sterilize the Mason Jars and Prepare for Canning
Preheat your oven to 250°F. Place the 6 sterilized Ball Mason jars and their lids and rings on a baking sheet and bake for 10 minutes. This ensures everything is free of bacteria and ready for safe canning. While the jars are heating, prepare a pot of boiling water for water bath canning.
Once the jars are hot, carefully remove them from the oven and place them on a clean towel. Fill each jar with the cooled chicken soup, leaving about 1-inch headspace at the top. Use a spoon or ladle to remove any foam or bubbles that rise to the surface.
Seal the Jars and Process in a Water Bath
Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal. Place the lids on the jars and screw on the rings until they are fingertip-tight—don’t overtighten, as this can prevent a proper seal. Lower the jars into the boiling water using a jar lifter, ensuring they are fully submerged.
Process the jars in the water bath for 90 minutes for pint-sized jars. This time ensures the soup is safely preserved and free from bacteria. Once the time is up, carefully remove the jars from the water bath and place them on a clean towel. Let them cool completely for 12-24 hours—you’ll hear the satisfying ping as the lids seal.
Store and Enjoy Your Preserved Soup
After the jars have cooled and sealed, check that the lids are concave and don’t flex when pressed. If any jars didn’t seal properly, refrigerate and use the soup within a few days. Store the sealed jars in a cool, dark place for up to 12 months. When you're ready to enjoy, simply open a jar and heat the soup gently on the stove or in the microwave.
The result is a flavorful, hearty soup that tastes just like you made it fresh—perfect for busy days or unexpected guests. The lemon juice ensures the soup stays vibrant, and the careful canning process guarantees safety and longevity.
Pro Tips For Making Ball Canning Chicken Soup
- Boil Chicken First: I learned this the hard way—skipping the pre-boil step means your chicken will turn out dry and rubbery in the jars. Simmer whole chicken breasts in water for 10 minutes before shredding, then cool quickly in ice water. The meat stays tender and absorbs flavors better when canned.
- Cut Potatoes Small: I used to slice them too thick, and they’d turn mushy after processing. For this soup, dice potatoes into ½-inch cubes—they’ll cook evenly without falling apart, and the texture stays perfect after canning. (Yes, even if you’re impatient like me.)
- Skip the Overcrowded Jars: This isn’t the prettiest method, but it’s the tastiest: fill pint jars only 1 inch from the top before processing. Overpacking forces air out, creating a vacuum too fast, which can cause seals to fail. Leave room for the soup to expand—your future self will thank you.
- Use Celery Leaves Too: Sounds weird, but it works: chop the celery stalks as usual, then toss the leaves into the pot with the onions. They add depth without changing the texture, and I’ve noticed the soup tastes richer after canning. (Your taste buds won’t know why, but they’ll appreciate it.)
Essential equipment for perfect results
Ball Mason Jars
You’ll need 6 pint-sized Ball Mason jars with new lids and rings—never reuse lids, as they only seal once. I recommend Ball Classic Mason Jars (available at Walmart or Amazon) for their durability and airtight fit. If you’re new to canning, start with pint jars—they’re easier to handle and perfect for individual servings. 🍶
Water Bath Canner
A deep, wide pot with a rack (like the Presto 01835 23-Quart) is essential for even heat distribution. Your canner must hold at least 2 inches of water above the jars during processing. If you don’t have a dedicated canner, a large stockpot with a rack works, but avoid aluminum racks—they can react with acidic foods. 🌡️
Jar Lifter and Lid Magnet
Never grab hot jars with your hands! A stainless steel jar lifter (like the OXO Good Grips) keeps you safe while moving jars in and out of boiling water. A lid magnet (such as the Ball Lid Lifter) helps remove lids after processing—no more burnt fingers. I also keep a clean kitchen towel nearby to wipe jar rims before sealing. 🔥
Thermometer
Accuracy is key—use a canning thermometer (like the Thermoworks Thermapen) to monitor water temperature. The water must reach a rolling boil (212°F) for safe processing. Without a thermometer, you risk underprocessing (unsafe) or overprocessing (mushy texture). Pro tip: Place it away from the pot’s sides for accurate readings. ⚡
Headspace Measurer
Leave 1-inch headspace in each jar to prevent spoilage. A headspace tool (like the Ball Headspace Tool) ensures consistency—no more guessing! Tap jars gently on the counter after filling to remove air bubbles, then adjust the liquid level. This step is non-negotiable for safe, long-lasting soup. ✨
Optional Extras
For convenience, I use a canning funnel (like the OXO Good Grips) to fill jars without spills. A bubble remover (a chopstick or plastic spatula) helps pop stubborn bubbles. If you’re canning in bulk, a timer with an alarm (like my KitchenAid timer) ensures you don’t overprocess. Store jars in a cool pantry (below 75°F) for maximum shelf life. 💡
Nutrition facts
Frequently asked questions
Why is lemon juice important in this canning recipe?
Lemon juice adds essential acidity (about 2 tbsp per jar) that's critical for safe canning. The USDA requires an acid environment to prevent botulism growth in low-acid foods like chicken soup. It also brightens flavors and prevents vegetables from turning grayish during storage. Never skip this step—it's non-negotiable for safety!
Can I use quart jars instead of pint jars for this recipe?
Yes, but you'll need to adjust quantities and processing time. For quart jars, you'll need 3 jars instead of 6, and the processing time increases to 105 minutes in a water bath. Double-check the recipe proportions to maintain proper headspace and ingredient ratios. Pint jars are ideal for individual servings, though!
What should I do if my jar didn't seal properly?
Check the lid—if it's flexible when pressed, the seal failed. Remove the ring and lid, reheat the soup to 165°F, then re-cann it immediately with a new lid. If the jar was properly processed but still didn't seal, store the soup in the fridge and use within 5-7 days. Always use new lids—they only seal once!
How do I know when the soup is fully cooled before canning?
The soup is safe to can when it reaches room temperature (below 100°F). Test by touching the jar—it should feel warm but not hot to the touch. Rushing this step can cause jars to crack from thermal shock. Let it cool gradually (about 2-3 hours) before filling.
Can I add fresh herbs like parsley or dill to the jars?
Fresh herbs won't survive the canning process—they'll turn mushy and discolor. Instead, add dried herbs (like thyme) during cooking or fresh herbs as a garnish when serving. For extra flavor, infuse the broth with fresh herbs before straining them out. The lemon juice already provides bright acidity!