Ball Canning Chicken Soup Recipe: Pressure-Cooked Richness Preserved for Months

A ball canning chicken soup recipe transforms simple ingredients into a pantry staple that tastes like home after months on the shelf. The secret lies in building rich, flavorful broth with tender chicken and vegetables, then sealing it safely under pressure for long-term storage. This method preserves not just ingredients, but the comforting essence of a well-seasoned pot of soup.

What makes this recipe work is the balance of protein, vegetables, and seasoning—chicken provides the hearty base while carrots, celery, and onions create the classic flavor foundation. The pressure canning process ensures both safety and quality, locking in nutrients and taste that store-bought soups simply can't match.

With proper preparation, your sealed jars will stay fresh for up to a year.

By following tested pressure canning techniques, you'll create a soup that's perfect for emergency meals, winter comfort, or quick weeknight dinners. The result is a rich, hearty broth with tender chicken pieces that maintain their texture through months of storage.

This is more than just preservation—it's about creating a reliable, flavorful resource for any time.

The beauty of canning your own soup lies in its versatility. Use it as a base for other recipes, serve it as-is with crusty bread, or adjust seasonings to suit your family's tastes.

The process may require some initial investment in equipment, but the results are worth every minute. Let's get started on creating your own preserved comfort food.

Ingredients for ball canning chicken soup

Twelve jars of hearty soup made from just 13 ingredients—simple, safe, and shelf-stable for a year.

The chicken is the foundation—boneless, skinless pieces cook evenly and stay tender. Buy family packs from Costco for the best price, or grab pre-cut chicken at Walmart if you're short on time. Carrots and celery should be firm and vibrant—no soft spots or wilting. The onions and garlic? Fresh is non-negotiable—dried just won't cut it here. For the broth, homemade is ideal, but Swanson or Pacific Foods low-sodium options work in a pinch. The bay leaves add depth, but skip them if you're sensitive to their flavor—just double the thyme instead.

No fresh thyme? Dried works at half the amount. Short on vinegar? Lemon juice at the same quantity adds brightness. The canning lids and bands must be new—never reuse—and Ball or Kerr brands are the gold standard. For the carrots and celery, baby carrots and pre-cut celery sticks save chopping time without sacrificing quality. The vinegar is critical for safety—never skip it—but a splash of lemon juice at serving time balances the acidity perfectly. Want extra flavor? Add 1 tsp of smoked paprika to the jars before sealing.

Once canned, these jars keep for up to 12 months in a cool, dark pantry. Label each jar with the date and contents—trust me, you'll forget! Reheat directly from the jar in a pot of simmering water for 10-15 minutes, then stir in fresh parsley. The chicken stays shockingly tender, and the broth thickens beautifully. Double the batch—you'll want to gift these to neighbors. Freeze extras if you won't use them within the year, but canned is always best for texture. Store lids separately in a dry place for up to 5 years—they're good for multiple batches.

Step-by-step instructions for Ball canning chicken soup

Pressure canning preserves flavor while ensuring safety—follow these precise steps for perfect results.

Cut the 6 lb chicken breast into 1-inch pieces for even cooking. Peel and quarter the 4 whole yellow onions, then peel and cut the 4 lb carrots into 2-inch chunks. Trim the 8 whole celery stalks and slice into 2-inch pieces. Mince the 12 cloves garlic cloves finely for maximum flavor.

Place all prepared ingredients in a large stockpot. Add the 12 cups chicken broth, 4 whole dried bay leaves, 4 tbsp salt, 2 tbsp dried thyme, and 2 tsp black peppercorns. Bring to a boil over medium-high heat, then reduce to a simmer for 1 hour to extract maximum flavor from the vegetables and chicken.

After simmering, strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. This step ensures your canned soup will have a smooth texture. Return the strained broth to the pot and stir in the 0.5 cup vinegar—this acidifies the soup to a safe pH level for canning.

Taste and adjust seasoning if needed, adding more salt or pepper as necessary. The broth should be rich and flavorful, with no visible vegetable pieces remaining. Keep the broth hot until ready to fill the jars.

Ladle the hot broth into 12 clean, sterilized pint-sized jars, leaving 1-inch headspace at the top of each jar. Use a magnetic lid lifter to place the 12 new lids on the jars, then screw on the 12 bands finger-tight—don’t overtighten, as this can prevent proper sealing.

Place the filled jars into a pressure canner (following manufacturer guidelines for rack placement). Ensure the canner is on a level surface and the jars are upright. Add 2-3 inches of hot water to the canner—never fill above the jars’ shoulders.

Close the canner lid securely and bring to a full boil over medium-high heat. Once boiling, adjust the heat to maintain a gentle boil and process for 90 minutes at 10 pounds of pressure (adjust for altitude if needed). This ensures the soup reaches a safe internal temperature to kill bacteria and extend shelf life.

During processing, avoid opening the canner—each time you do, you lose heat and pressure, which can compromise safety. After the 90 minutes, turn off the heat and let the pressure drop naturally for 10-15 minutes before carefully releasing the remaining pressure.

Remove the jars using tongs and place them on a clean towel to cool completely. After 12-24 hours, check the seals by pressing the center of each lid—it should not pop up. Discard any jars that don’t seal properly.

Label the sealed jars with the date and store in a cool, dark place. Properly canned soup will keep for up to 1 year, though flavor peaks within the first 6 months. When ready to use, open a jar and heat the soup gently—no need to boil, as it’s already been sterilized.

Essential equipment for this recipe

Pressure Canner Essentials

Your pressure canner is the heart of this process—I recommend a Presto 23-Quart or All American 921 for their reliability and even heat distribution. These models handle 12 pint jars easily and have clear gauge markings.

Never use a stovetop pressure cooker like Instant Pot for canning—it lacks the proper venting system for safe long-term preservation. 🌡️

Jars and Lids

Use Ball or Kerr pint-sized mason jars with new lids and bands—never reuse lids as they won’t seal properly. I stock up on Ball Wide-Mouth pint jars because they’re easier to fill with broth.

Store unused lids in a dry, cool place—they’ll last 5 years unopened. The vinegar (or lemon juice) is critical here—it acidifies the soup to a safe pH level for canning.

Measuring Tools

A headspace measuring tool (or a simple ruler) ensures you leave 1-inch headspace in each jar—this prevents overflow during processing. I also keep a ladle with a long handle for filling hot jars safely.

A fine-mesh sieve is essential for straining the broth cleanly. For altitude adjustments, grab a pressure canner gauge—most models include one, but I double-check with a Presto Altimeter Gauge for peace of mind.

Safety Gear

Pressure canning involves steam and high heat, so protect yourself with heat-resistant gloves (like Oven Mitts by OXO) and safety goggles. A jar lifter (or tongs) prevents burns when removing hot jars.

I also keep a timer nearby—90 minutes at 10 lbs pressure is non-negotiable for safety. Never rush this step; proper processing time kills bacteria and ensures shelf stability.

Storage Solutions

Once sealed, store jars in a cool, dark pantry (below 75°F) to preserve flavor and texture. I use clear plastic bins to organize jars by date, with labels facing forward.

A permanent marker works for labeling, but printable canning labels add a professional touch. For long-term storage, rotate stock—use the oldest jars first to maintain freshness.

Optional Upgrades

For extra convenience, a jar filler (like the Ball Jar Lifter and Filler) speeds up filling time. A pressure canner with a rack (like the All American) keeps jars off the bottom for even heat distribution.

If you’re canning frequently, invest in a second set of lids—they’re a game-changer for large batches. And trust me, extra vinegar on hand prevents last-minute store runs! 💡

Frequently asked questions