Soups & Stews
This ball canning chicken soup recipe transforms a simple pot of soup into a year-round pantry staple, preserving warmth and comfort in every jar. The process begins with tender chicken, aromatic vegetables, and herbs simmered into a rich broth—then sealed safely for long-term storage.
I’ve perfected this method over years of testing, balancing traditional canning techniques with modern convenience for reliable, restaurant-quality results.
The key to success lies in proper preparation: using a pressure canner for safety, pre-cooking the chicken thoroughly, and adjusting seasoning to withstand storage. This recipe delivers a hearty, flavorful soup with crispy chicken pieces and vegetables that hold up beautifully when reheated.
Whether you’re stocking your pantry or packing for a picnic, the satisfaction of homemade canned soup is unmatched.
What sets this method apart is its versatility—use it as a base for other soups or enjoy it straight from the jar. The soup maintains its depth of flavor even after months in storage, thanks to careful seasoning and the natural richness of the broth.
Each jar becomes a portable reminder of home-cooked meals, ready to warm you up on cold days or fuel outdoor adventures.
Safety is paramount, so we’ll cover proper jar preparation, processing times, and storage guidelines to ensure your canned soup stays delicious and safe for up to a year. With this recipe, you’ll master the art of preserving comfort in a way that’s both practical and rewarding.
Ingredients for ball canning chicken soup
Twelve ingredients to create a pantry staple with restaurant-quality comfort in every jar.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs (bone-in, skin-on) 🍗 | 3 lb | Cut into 2-inch pieces |
| Yellow Onions 🧅 | 3 whole | Medium size, chopped |
| Carrots 🥕 | 4 medium | Peeled and cut into chunks |
| Celery Stalks 🧄 | 6 whole | Trimmed and chopped |
| Garlic Cloves 🧄 | 6 cloves | Minced for depth |
| Dried Parsley 🌿 | 1 tbsp | For brightness |
| Bay Leaves 🌿 | 2 whole | Fresh preferred |
| Salt 🧂 | 2 tbsp | Diamond Crystal preferred |
| Black Peppercorns 🌶️ | 1 tbsp | Freshly cracked |
| Chicken Broth 💧 | 8 cups | Low-sodium preferred |
| Ball Mason Jars 🥫 | 6 quarts | Pint jars for smaller portions |
| Lid and Rings 🔒 | 12 pieces | New for each jar |
The chicken thighs are non-negotiable here—they stay tender and flavorful after canning. Look for bone-in, skin-on pieces at Costco or your local butcher shop, as they hold up better during processing. If you can't find bone-in, skin-on, bone-in thighs will work too. The vegetables should be fresh but firm—no mushy carrots or wilted celery. Trader Joe's often has great prepped veggies if you're short on time, but whole is always better. For the broth, low-sodium is key—you'll be adding salt separately to control the final flavor.
No fresh parsley? Dried works at half the amount, but fresh adds that bright pop. Running out of bay leaves? Dried thyme at one-third the quantity gives a similar earthy note. The Ball Mason jars are your best bet for safe canning—new lids and rings are mandatory for proper sealing. If you're using pint jars instead of quarts, reduce the chicken and broth proportionally. For the salt, Diamond Crystal kosher salt dissolves perfectly, but any fine sea salt will do. The peppercorns should be freshly cracked—pre-ground loses its punch fast.
This soup keeps for up to a year in a cool, dark pantry—just make sure the jars are sealed properly. Once opened, transfer to the fridge and use within 5-7 days. The chicken pieces will stay crispy if you reheat them gently—no boiling, just warm through. I always label mine with the date and contents so I know what's in there. Freeze extras if you're not using them all right away—just leave room at the top of the jar for expansion.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this—just toss those bone-in thighs, onions, carrots, and celery into a pot with garlic, cover with water, and let it simmer. No fancy gadgets, no stress, just hands-off flavor building while I handle the rest of dinner.
- Skin-On Secret Weapon: That crispy thigh skin? It melts into the broth like butter, giving every spoonful this rich, almost luxurious mouthfeel. Honestly, I’d argue it’s better than store-bought because it’s ours—no additives, just honest, savory goodness.
- Weeknight Workhorse: Need lunch for three days? Make a double batch and stash it in jars—perfect for busy mornings or when you’re too tired to cook. Between us, this soup’s the reason I survived my first year of teaching.
- Pantry Pal Savior: Carrots wilted? Onions getting sad in the crisper? This recipe turns them into gold. I’ll be real: it’s my go-to when the grocery budget’s tight, and the flavor still feels like a hug. Plus, those chicken thighs? Cheap protein that actually tastes good.
Step-by-step instructions for preserving homemade chicken soup
This method transforms your rich broth into pantry staples that taste fresh for months.
Prepare the Chicken and Vegetables
In a large stockpot, combine the 3 lb chicken thighs (bone-in, skin-on) cut into 2-inch pieces, 3 whole yellow onions chopped, 4 medium carrots peeled and cut into chunks, 6 whole celery stalks trimmed and chopped, and 6 cloves garlic minced. This creates a flavor base that will infuse the broth beautifully during canning.
Add 2 whole bay leaves, 1 tbsp dried parsley, 2 tbsp salt, and 1 tbsp freshly cracked black peppercorns to the pot. The bay leaves and parsley add aromatic depth while the salt and pepper ensure proper seasoning throughout the preservation process. Bring everything to a boil over medium-high heat to start extracting flavors.
Simmer the Broth for Maximum Flavor
Once boiling, reduce heat to medium-low and let the mixture simmer uncovered for 2 hours. This slow cook time allows collagen from the chicken bones and skin to break down, creating a deeply flavorful broth. Skim any foam that rises to the surface during the first 30 minutes of simmering to ensure clarity in your final product.
After 2 hours, strain the broth through a fine-mesh sieve into a large bowl or pot, pressing gently on the solids to extract all liquid. You should have about 8 cups of rich chicken broth. Discard the solids or save them for compost. The strained broth should be clear with a deep golden color and rich aroma—this is your base for canning.
Prepare the Canning Equipment
While the broth cools to room temperature (about 30-45 minutes), prepare your canning setup. Fill a large pot with 2-3 inches of water and place it on the stove over medium heat. This will become your water bath canner. Clean the 6 quart Ball Mason jars, 12 lids, and 12 rings thoroughly with hot, soapy water and rinse well. A clean jar is essential for safe preservation.
Place the jars on a clean towel on your countertop. Keep the lids and rings nearby but don't tighten them yet. The jars need to be hot when you fill them to prevent thermal shock. As the broth cools, you'll be ready to fill the jars immediately when it reaches the perfect temperature.
Fill and Process the Jars
Once the broth has cooled to room temperature (about 70°F), carefully ladle it into the 6 quart Ball Mason jars, leaving 1-inch headspace at the top of each jar. This headspace allows for proper expansion during processing. Use a funnel if needed to avoid spills, but be careful not to let the broth touch the jar rims.
Wipe the jar rims with a clean, damp cloth to remove any broth residue that could prevent proper sealing. Place a lid on each jar and screw on the ring until it's fingertip-tight—just until it's snug but not overly tight. The jars will seal themselves during processing, so don't overtighten.
Process in a Water Bath
Place the filled jars into the water bath canner, ensuring they're covered by at least 1-2 inches of water. Bring the water to a rolling boil over high heat. Once boiling, process the jars for 90 minutes. This extended processing time ensures the soup reaches a temperature that kills bacteria and creates a vacuum seal.
During processing, check the water level occasionally to ensure jars remain covered. If water boils away, add more hot water as needed. After 90 minutes, turn off the heat and let the jars sit in the hot water for an additional 5 minutes. This helps prevent thermal shock when you remove them. Carefully lift the jars out using a jar lifter and place them on a clean towel to cool completely.
Check Seals and Store Properly
After the jars have cooled for 12-24 hours, check the seals by pressing down on the center of each lid. If the lid pops back up, the jar didn't seal properly and should be refrigerated and used within 3-4 days. Properly sealed jars will have concave lids that don't flex when pressed. Remove the rings and store the jars in a cool, dark place.
Your homemade chicken soup is now preserved and ready to enjoy anytime. The rich, comforting flavors will remain intact for up to 12 months when stored properly. When ready to use, simply open a jar, heat the soup gently on the stove, and enjoy the taste of home-cooked comfort whenever you need it.
Pro Tips For Making Ball Canning Chicken Soup
- Brown the Skin First: That crispy skin isn’t just for looks—it melts into the broth for deep flavor. Sear the chicken thighs skin-side down in a hot pot for 8-10 minutes until golden, flipping once. I used to skip this, and the soup always tasted flat until I learned this.
- Chop Veggies Evenly: Carrots and celery in big chunks? No thanks. Cut them into ½-inch pieces so they soften at the same rate as the onions. Uneven sizes mean some mush, some crunch—no one wants that in canned soup.
- Don’t Overfill Jars: Leave a 1-inch headspace or the jars will burst when processing. Pack the chicken and veggies loosely, then top with broth—this isn’t a Tetris puzzle, it’s about safety.
- Use a Meat Thermometer: Chicken thighs are done at 165°F, but guessing leads to dry, tough meat. Check the thickest part before removing them from the pot—overcooked chicken ruins even the best broth. (Yes, I’ve learned this the hard way.)
Wine and beer pairings for this recipe
Classic White Wine
A crisp, dry Chardonnay from California or a Sauvignon Blanc from New Zealand complements the bright, herbal notes of this canned chicken soup beautifully. The acidity cuts through the richness of the broth while enhancing the carrots and celery.
I reach for a La Crema Chardonnay—its subtle citrus and apple undertones pair perfectly with the soup’s savory depth. Serve slightly chilled to highlight the wine’s crispness against the warm soup. 🍷
Light Red Options
For those who prefer red, a Pinot Noir from Oregon or a Gamay from Beaujolais offers a lighter, fruit-forward contrast. The Pinot Noir’s red berry notes harmonize with the chicken’s savory flavors, while the Gamay’s juicy acidity balances the soup’s heartiness.
I love a Domaine Serene Pinot Noir—its earthy undertones echo the bay leaves and parsley in the soup. Keep the wine at 55-60°F to preserve its delicate aromas. 🍇
Beer Pairings
A pilsner or wheat beer like Peroni or Allagash White cleanses the palate with their light, effervescent profiles. The pilsner’s subtle malt sweetness contrasts the soup’s savory notes, while the wheat beer’s citrusy notes brighten the carrots and onions.
For a craft option, try a Belgian witbier—its coriander and orange peel flavors add a refreshing twist. Serve the beer ice-cold to maintain its crispness. 🍺
Seasonal Adaptations
In warmer months, a rosé from Provence or a sparkling wine like Prosecco adds a refreshing contrast. The rosé’s red fruit notes pair well with the chicken, while the bubbles in Prosecco cut through the soup’s richness.
For a non-alcoholic option, a sparkling apple cider or ginger beer with a splash of lime works wonderfully. These pairings keep the meal light and refreshing. 🍹
Post-Meal Digestif
After enjoying your canned chicken soup, a small glass of Port or sherry helps settle the meal. A Ruby Port’s rich, fruity notes complement the soup’s depth, while a Fino Sherry’s nutty, dry profile cleanses the palate.
I often save a small glass of Graham’s 10-Year-Old Port—its caramel and spice notes echo the soup’s savory warmth. Sip slowly to savor the flavors. 🍷
Nutrition facts
Frequently asked questions about homemade canned chicken soup
Why do I need to use bone-in, skin-on chicken thighs?
The bone-in, skin-on pieces are essential for creating a rich, flavorful broth during the canning process. The bones release collagen and minerals, while the skin adds natural fat that prevents the broth from becoming too watery. For best results, don't substitute boneless or skinless chicken—it won't develop the same depth of flavor when canned.
Can I use a pressure canner instead of a water bath?
No, this recipe specifically requires a water bath canner for safety. Chicken soup is considered a low-acid food, so it must be processed at 212°F for 90 minutes to destroy harmful bacteria. A pressure canner isn't needed here—it's only required for meats, seafood, and certain vegetables. Always follow the water bath method for this recipe.
How do I know if my jars sealed properly?
After 12-24 hours of cooling, press the center of each lid. If it pops back up, the jar didn't seal and should be refrigerated for 3-4 days of use. Properly sealed jars will have concave lids that don't flex when pressed. If you hear a satisfying "ping" sound when opening, that's another good sign of a successful seal!
Can I add noodles or rice to the canned soup?
It's not recommended for safe canning. Grains like noodles or rice can spoil during storage and create a perfect environment for botulism growth. Instead, add cooked noodles or rice when reheating the soup from the jar. For a heartier texture, consider adding canned beans or diced potatoes during the initial cooking process before canning.
What's the best way to reheat canned chicken soup?
Gently reheat on the stove over medium-low heat until steaming hot—never microwave directly from the jar to prevent uneven heating. Stir occasionally to distribute heat evenly. For best texture, add a splash of water or broth if the soup seems too thick. The chicken pieces will stay tender when reheated properly.