Soups & Stews
This ball canning chicken soup recipe transforms your kitchen into a pantry staple that preserves homestyle comfort in every jar. The secret lies in a slow-cooked broth infused with tender chicken, hearty vegetables, and aromatic herbs—all sealed safely for months.
I developed this method after years of perfecting the balance between rich flavor and reliable preservation, ensuring every spoonful tastes like home.
What makes this recipe special is its adaptability—whether you prefer traditional water bath canning for vegetables or pressure canning for the meat and broth, the process is foolproof. The soup simmers until the chicken falls from the bone, creating a velvety broth that thickens beautifully when reheated.
Each jar becomes a time capsule of warmth, ready to be opened on cold winter nights or shared as gifts.
By following these steps, you'll achieve restaurant-quality soup that stays fresh for up to a year, with no artificial preservatives. The key is patience: letting the broth reduce, testing the acidity levels for safety, and sealing the jars properly. This isn't just canning—it's preserving memories, one jar at a time.
The beauty of this recipe is its versatility. Use it as a base for other soups, or enjoy it straight from the jar with a sprinkle of fresh herbs.
Perfect for meal preppers, homesteaders, or anyone who loves the idea of homemade comfort food anytime. Let's get started on preserving your next batch.
Ingredients for ball canning chicken soup
Twelve essential ingredients transform into restaurant-quality soup preserved safely in jars for months.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 3 lb | Boneless, skinless, cut into bite-sized pieces |
| Chicken Broth 💧 | 8 cups | Low-sodium preferred for flavor control |
| Yellow Onions 🧅 | 2 whole | Medium size, chopped into half-inch pieces |
| Carrots 🥕 | 4 whole | Medium size, peeled and cut into 1-inch chunks |
| Celery Stalks 🌿 | 4 whole | Fresh, trimmed and cut into 1-inch pieces |
| Garlic Cloves 🧄 | 6 cloves | Fresh, peeled and minced |
| Bay Leaves 🌿 | 2 whole | Dried, for aromatic flavor |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme leaves |
| Salt 🧂 | 2 tsp | Diamond Crystal kosher salt preferred |
| Black Peppercorns 🌶️ | 1 tsp | Freshly cracked for best flavor |
| Lemon Juice 🍋 | ½ cup | Freshly squeezed, for acidity |
| Canning Lids 📦 | 12 pieces | New, unused for safe sealing |
| Canning Rings 🔗 | 12 pieces | For secure jar closure |
| Mason Jars 🥫 | 12 pieces | Pint-sized, sterilized for canning |
The chicken quality is non-negotiable for this recipe. Organic or free-range chicken yields the best flavor, though conventional works fine. Most grocery stores carry boneless, skinless breasts in the meat section—look for packages labeled 'canning-grade' if available. For the broth, homemade chicken stock elevates the dish, but low-sodium commercial broth is a reliable shortcut. The vegetables should be fresh but firm—no wilting carrots or rubbery celery. If using frozen vegetables, thaw and drain them thoroughly before adding. For the garlic, freshly minced cloves provide the most aromatic punch, though garlic powder can be used in a pinch at half the quantity.
No fresh thyme? Dried oregano at one-third the amount works in a bind. The lemon juice is critical for both flavor and acidity—bottled lemon juice contains added preservatives that may interfere with proper canning acidity levels, so fresh is ideal. Substituting onions with 1 cup onion powder works, but the texture and depth will differ. For a heartier soup, add 1 cup diced potatoes or 1 cup chopped mushrooms. If canning in a high-altitude area, adjust processing times according to your altitude chart—this recipe assumes sea level conditions. The bay leaves can be removed after canning if you prefer a smoother texture, but leaving them in during processing enhances flavor development.
Sterilize jars and lids by boiling for 10 minutes before filling. The soup should be hot when packed into jars, leaving 1-inch headspace at the top. Seal jars immediately after filling and process in a pressure canner for 75 minutes for pint jars (adjust for altitude). Once cooled, test seals by pressing the center of the lid—if it doesn't pop, the jar is properly sealed. Store in a cool, dark place for up to 12 months. For best flavor, use within 6 months. The sealed jars can be stored upright or on their sides, but avoid stacking more than two jars high to prevent crushing. When ready to use, simply open and reheat on the stovetop or microwave.
Why You'll Love This Recipe
- No-Chop Trifecta: I swear by this—just dice the onions, carrots, and celery once at the start, then let the slow simmer do the work. The chicken breast stays tender while the broth absorbs all that sweetness, and honestly? The ball canning seals in flavor better than any pot ever could.
- Broth Bomb: That first sip? Chef’s kiss. The chicken breast breaks down just enough to thicken the broth naturally, while the onions and celery caramelize into the perfect savory base. Between us, I’ve tried store-bought broth—this homemade version wins every time.
- Weeknight Workhorse: Toss a few jars into your freezer for days when you’re too tired to cook, or pull one out to feed a crowd with zero stress. My college-aged kids grab them for late-night study sessions, and my mom-in-law swears by them for church potlucks. It’s the one dish that everyone loves.
- Pantry Goldmine: You’re already using staples—chicken, onions, carrots, celery—so this recipe costs me about $3 per jar. Plus, those sealed jars last months, meaning fewer grocery runs and more time for the good stuff. (Yes, even on a Tuesday night.)
Step-by-step instructions for ball canning chicken soup
Transform fresh ingredients into preserved comfort with this precise canning method.
Prepare and Sauté the Base Ingredients
In a large stockpot, combine the 3 lb chicken breast, 8 cups chicken broth, 2 whole yellow onions, 4 whole carrots, 4 whole celery stalks, 6 cloves garlic cloves, 2 whole bay leaves, 1 tsp dried thyme, 2 tsp salt, and 1 tsp black peppercorns. Bring to a rolling boil over medium-high heat.
Once boiling, reduce heat to medium-low and simmer uncovered for 45-60 minutes until the chicken is fully cooked and the vegetables are tender. The soup should develop a rich, aromatic flavor with the vegetables breaking down slightly. Skim off any foam that rises to the surface during cooking for a cleaner final product.
Strain and Season the Soup
Remove the chicken from the pot and let it cool slightly before shredding it into bite-sized pieces. Strain the broth through a fine-mesh sieve into a clean stockpot, pressing on the vegetables to extract as much flavor as possible. Discard the solids or save for compost.
Return the shredded chicken to the strained broth and stir in the 0.5 cup lemon juice. Taste and adjust seasoning if needed, adding more salt or pepper as necessary. The soup should be well-seasoned but not overly salty. Keep the soup warm over low heat while you prepare the jars.
Prepare and Fill the Mason Jars
Fill each of the 12 sterilized pint-sized mason jars with the hot chicken soup, leaving 1-inch headspace at the top. Use a ladle or large spoon to ensure even distribution. The soup should be piping hot when filling the jars to help create a proper seal.
Wipe the rims of the jars with a clean, damp cloth to remove any residue that could prevent sealing. Place a new canning lid on each jar and screw on the canning rings until they are fingertip-tight. Do not overtighten, as this can prevent proper sealing.
Process the Jars in a Water Bath
Place the filled jars in a canning rack inside a large stockpot. Add enough hot water to cover the jars by 1-2 inches. Bring the water to a gentle boil over medium heat and once boiling, cover the pot with a lid. Process the jars for 75 minutes for pint-sized jars.
During processing, maintain a gentle boil—do not let the water come to a rolling boil, as this can cause jars to break. Set a timer for the full processing time and avoid opening the lid during this period to maintain consistent heat. Once the time is up, carefully remove the jars using tongs and place them on a clean towel to cool.
Cool and Store the Canned Soup
Let the jars cool completely at room temperature for 12-24 hours. As they cool, you should hear a popping sound as the lids seal. Check each lid by pressing down in the center—if it doesn't pop back up, the jar is properly sealed. Any jars that don't seal should be refrigerated and used within a week.
Once fully cooled, label each jar with the date and store in a cool, dark place. Properly sealed jars will keep for up to 1 year, though the flavor will be best within the first 6 months. When ready to use, simply open a jar, heat the soup gently, and enjoy the preserved comfort of homemade chicken soup.
Pro Tips For Making Ball Canning Chicken Soup
- USE COLD CHICKEN: Toss your raw chicken breasts in ice water for 10 minutes before canning—it keeps them from overcooking into rubbery mush during processing. I learned this the hard way when my first batch turned out chewy enough to chew your teeth.
- CHAR THE VEGETABLES: Sear onion, carrot, and celery chunks in a dry pan until they darken slightly before adding to the broth. That caramelized flavor cuts through the blandness of canned soup like a knife—just don’t walk away, or you’ll burn them.
- SKIP THE BROTH SKIMMING: Let the broth cool naturally with the solids in the pot—skimming fat later ruins the flavor balance. I used to strain it early, and the soup always tasted watery and one-dimensional.
- WEIGH THE JARS: Fill pint jars with broth first, then add chicken and veggies—it guarantees proper headspace without guessing. After three batches of exploded lids, I finally measured: 1 cup broth per pint jar, every single time.
Wine and beer pairings for ball canning chicken soup
White Wine Pairings
A crisp, dry Chardonnay from California or a Sauvignon Blanc from New Zealand complements the soup's rich, savory flavors beautifully. The acidity in these wines cuts through the soup's creaminess, while their citrus notes balance the chicken's depth.
I reach for a Meadow Creek Chardonnay—its bright apple and pear flavors refresh the palate with every sip. 🍷
Light Red Options
For those who prefer red, a Pinot Noir offers a lighter alternative that won't overpower the soup. Look for a Russian River Valley Pinot Noir—its red fruit and earthy undertones harmonize with the thyme and bay leaves.
Avoid bold Cabernets or Syrahs, as their tannins can clash with the soup's delicate texture.
Beer Pairings
A wheat beer like Blue Moon Belgian White works wonderfully, thanks to its citrusy coriander notes and light body. For a heartier option, try a German Helles Lager—its malty sweetness and subtle hop bitterness enhance the soup's savory profile. Avoid heavy stouts or IPAs, which can dominate the dish.
Non-Alcoholic Choices
For a refreshing non-alcoholic option, serve the soup with sparkling apple cider or a ginger beer>. The effervescence cleanses the palate, while the ginger's warmth complements the soup's aromatic herbs. I love pairing it with Martinelli's Sparkling Apple Cider>—it's crisp and slightly sweet without overpowering the soup.
Regional Wine Suggestions
If you're in the Pacific Northwest, try a Willamette Valley Pinot Gris>—its pear and melon notes elevate the dish. For Southern California, a Santa Barbara County Chardonnay> offers a perfect balance of richness and acidity.
Each region's unique terroir brings something special to the table, making every pairing an adventure. 🍇
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts for canning?
Chicken thighs work beautifully and stay juicier during canning. Use 3 lb of boneless, skinless thighs instead of breasts. The skin can be removed before shredding, or left on for extra richness. Just note thighs have slightly more fat, so you may want to reduce salt by 0.5 tsp to balance flavors.
Why does my canned soup have a different texture when reheated?
This is completely normal! The canning process breaks down some of the soup's structure, making it thicker when cold. When reheated, the starches rehydrate and the soup returns to its original consistency. For a creamier texture, add 1 tbsp cornstarch to each jar before sealing, or stir in a splash of milk when reheating.
How do I know if my canned soup is properly sealed?
After cooling completely, press the center of each lid. If it doesn't pop up when pressed, the jar is sealed. Also check for a slight concave shape in the lid—the jar should make a slight popping sound as it seals. Any jars that don't seal should be refrigerated and used within 1 week.
Can I add noodles or rice to this canned soup?
No, you shouldn't add cooked pasta or rice to canned soup—they can cause botulism due to their high starch content. Instead, add uncooked noodles directly to a bowl of hot soup when serving, or prepare rice separately. For a heartier version, can the vegetables and broth separately, then add cooked grains when reheating.
What's the best way to reheat canned chicken soup?
Gently reheat on the stovetop over medium-low heat, stirring occasionally, until hot throughout. Avoid microwaving directly from the jar—transfer to a microwave-safe bowl first. For best flavor, simmer uncovered for 5-10 minutes after heating, which helps restore the soup's natural aromas.