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–+ servings
4 jars of pressure canned chicken soup surrounded by fresh garden vegetables

Pressure Canning Chicken Soup: A Recipe for Beginners

The only thing better than chicken soup from scratch, is a shelf-stable, beginner-friendly recipe for pressure canning chicken soup!
Prep Time 55 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Serving Size 4 quarts

Ingredients

  • 1 whole chicken 4-5 pounds
  • 1-1/2 cups peeled chopped carrots (I cut into half circles)
  • 1-1/4 cups celery
  • 1 cups diced onion
  • 1/2 tsp salt per jar
  • 1/4 tsp pepper per jar
  • optional 1/4-1/2 tsp parsley per jar
  • Water to fill the jars

Instructions

  • Place chicken into instant pot with rack at the bottom.
  • Drizzle with olive oil.
  • Salt and pepper chicken with 1 tsp salt and 1/2 tsp pepper.
  • Add 1 cup of water to the bottom of the instant pot.
  • Cook on high pressure for 55 minutes thawed or from frozen.
  • While the chicken cooks, wash your celery, peel and wash your carrots.
  • Dice the onion and chop the celery and carrots.
  • Divide the vegetables evenly between 4 quart jars.
  • When the chicken is done, place onto a baking sheet or large cutting board.
  • Pick the meat from the bones and shred. Combine the white and dark meat to ensure each jar gets a mixture of both.
  • Divide the chicken between the 4 quart jars.
  • Add the salt, pepper, and parsley if using.
  • Top with filtered water to 1 inch head space.
  • Remove bubbles.
  • Wipe rims with white vinegar on a clean rag.
  • Add gaskets and lids to fingertip tightness.
  • Process quart jars at 10 lbs pressure for 1 hour and 30 minutes following your pressure canner's manual.
  • Turn off heat and cool to zero pressure.
  • Allow to rest for 5 minutes before removing lid.
  • Allow the jars to cool for 10 additional minutes in the canner.
  • Remove jars and rest for 24 hours.
  • Remove the bands and check the seals.
  • Unsealed jars should be eaten right away, or stored in the fridge for up to 1 week.
  • Sealed jars should be wiped clean, labeled and put away in a cool, dark place for up to 1 year for maximum freshness.
  • Serve alone, or with noodles, rice, or dumplings.
  • Enjoy!

Notes

  • This recipe can be made using pint jars instead of quart jars but will only need canned for 1 hour and 15 minutes.
  • If using more fragrant herbs such as sage, add these when reheating the soup instead of during the canning recipe.
  • Cook the noodles, rice, or dumplings prior to adding the canned soup to avoid over cooking the chicken and vegetables.