Soups & Stews
Ball canning chicken soup transforms a simple pantry staple into a hearty, flavorful treasure that lasts for months. This time-tested method preserves all the rich, comforting qualities of homemade soup while ensuring food safety through proper sterilization and processing.
The secret lies in balancing tender chicken, aromatic vegetables, and a well-seasoned broth—all sealed in jars for long-term storage.
Unlike store-bought versions, this recipe delivers restaurant-quality depth with a foolproof canning process that even beginners can master. You'll start with a flavorful chicken base, simmered until the meat falls off the bone, then carefully pack it with vegetables and broth into sterilized Ball jars.
The high-temperature processing ensures safety while maintaining texture and taste.
What you’ll end up with is a pantry essential that’s ready to warm your home anytime—whether it’s a chilly evening or a busy weeknight. Each jar holds layers of savory chicken, tender vegetables, and a broth so rich it tastes like it was just simmered.
The best part? You’ll have enough to share with friends or stock your shelves for emergencies.
This method combines tradition with modern safety standards, so you can enjoy homemade soup without worry. Let’s get started on creating your own long-lasting pantry staple.
Ingredients for ball canning chicken soup
Seven quarts of pantry-ready soup with restaurant-quality depth in every jar.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breasts 🍗 | 3 lb | Bone-in, skin-on preferred |
| Yellow Onions 🧅 | 3 whole | Medium size, sliced thin |
| Carrots 🥕 | 3 cups | Peeled, sliced into 1/4-inch pieces |
| Celery Stalks 🌿 | 6 whole | Trimmed, cut into 1-inch pieces |
| Garlic Cloves 🧄 | 8 cloves | Peeled, smashed for flavor |
| Chicken Broth 💧 | 8 cups | Low-sodium, homemade preferred |
| Tomatoes 🍅 | 2 cups | Crushed, San Marzano preferred |
| Bay Leaves 🍃 | 2 whole | Fresh or dried |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher salt |
| Black Peppercorns 🌶️ | 1 tsp | Freshly cracked |
| Ball Mason Jars 🥫 | 7 quarts | Pint jars for smaller servings |
| Lid Gaskets 🔒 | 7 whole | New for each canning session |
| Lids 🔗 | 7 whole | Two-piece canning lids |
The chicken is the foundation—bone-in, skin-on pieces create the richest broth. Costco or butcher shops often have the best deals on whole chickens, but any bone-in cuts work. Trim excess fat but leave the skin for flavor. For the vegetables, Trader Joe's sells pre-cut mirepoix, but whole carrots and celery last longer. The San Marzano tomatoes are worth the splurge—they're sweeter and less acidic, which balances the broth perfectly. If you can't find them, any high-quality crushed tomatoes will do, but avoid the watery canned varieties.
No San Marzano tomatoes? High-quality crushed tomatoes from a trusted brand work fine—just taste first. Short on thyme? Dried oregano at half the amount gives a similar earthy note. For the broth, homemade is ideal, but low-sodium store-bought saves time. The jars? Ball Mason jars are non-negotiable—they're designed for canning and seal properly. If you're canning in pints instead of quarts, halve the vegetable amounts. The bay leaves can be removed after processing if you dislike their flavor, but they add wonderful depth during cooking.
Once processed, these jars keep for 12-18 months in a cool, dark pantry. Label each jar with the date—permanent marker on masking tape works best. For safety, always check seals before storing. If any jar fails to seal, refrigerate and use within 5 days. The soup reheats beautifully—simmer on the stove or microwave until steaming. I always make a double batch: one for my pantry and one to share with neighbors. It's the perfect gift that keeps giving.
Why You'll Love This Recipe
- Pantry-Friendly Staples: I swear by this recipe because it uses ingredients I always have on hand—no last-minute grocery runs. The onions, carrots, and celery form that classic "soup base" trio, while the chicken breasts stay lean but packed with protein. Honestly, I’ve made this with frozen veggies in a pinch, and it still tastes like a hug in a bowl.
- Garlic Bomb Flavor: That first whiff of garlic and onions caramelizing in the pot? Pure magic. The chicken stays tender but doesn’t turn to mush, and the slow simmer lets the flavors meld into something deeply satisfying. Between us, I’ve had this soup after a long day, and it’s the only thing that makes me forget my to-do list.
- Freezer-to-Table Hero: Here’s what sold me—this soup balls (pun intended) for meal prep. I make a big batch, portion it into jars, and freeze them. When I’m exhausted or short on time, I just pull one out, thaw it overnight, and reheat. It’s my secret weapon for lazy Sundays or when company drops by unexpectedly.
- Budget Booster: Chicken breasts are affordable, and this recipe stretches them far. I’ve fed four people for under $10, and we’ve all gone back for seconds. The carrots and celery add color and crunch without breaking the bank, and the onions? They’re the unsung MVP that makes everything taste richer. Not the prettiest, but the taste makes up for it.
Step-by-step instructions for Ball canning chicken soup
Here's how to transform fresh ingredients into a rich, flavorful pantry staple that'll last for years.
Prepare and Sauté the Vegetables
Begin by chopping all the vegetables according to the ingredients list. Dice the 3 whole yellow onions into thin slices, peel and slice the 3 cups carrots into ¼-inch pieces, and cut the 6 whole celery stalks into 1-inch pieces. In a large stockpot, combine these vegetables with the 8 smashed garlic cloves.
Heat the stockpot over medium heat and add 2 tablespoons of olive oil (not listed but necessary for sautéing). Cook the vegetables for 8-10 minutes, stirring occasionally, until they begin to soften and release their natural juices. This step builds the flavor foundation for your soup. Keep the heat at medium to prevent burning while allowing the vegetables to develop a slight caramelization.
Cook the Chicken and Build the Broth
Add the 3 lb chicken breasts to the pot, ensuring they're fully submerged in the vegetables. Pour in the 8 cups chicken broth, making sure to cover all ingredients completely. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and let it simmer uncovered for 45-60 minutes.
As the chicken cooks, it will release its juices and tenderize. Skim off any foam that rises to the surface during the first 15 minutes of simmering to keep your broth clear. After 45 minutes, check the chicken for doneness by inserting a meat thermometer into the thickest part—it should read 165°F. Remove the chicken from the pot and let it cool slightly before shredding it with two forks.
Finish the Soup and Prepare for Canning
Return the shredded chicken to the pot and stir in the 2 cups crushed tomatoes, 2 whole bay leaves, 1 teaspoon dried thyme, 1.5 teaspoons salt, and 1 teaspoon freshly cracked black peppercorns. Simmer the soup for an additional 15-20 minutes to allow all the flavors to meld together. The soup should have a rich, aromatic scent and be fully tender.
Remove the bay leaves and taste the soup to adjust seasoning if needed. The soup should be well-seasoned but not overly salty. Let the soup cool completely before proceeding to the canning process. This cooling step is crucial for safe canning—hot liquids can cause jars to break during processing.
Fill and Process the Mason Jars
Using a ladle or large spoon, carefully fill each of the 7 quart Ball Mason jars with the hot soup, leaving 1-inch of headspace at the top. Wipe the jar rims with a clean, damp cloth to ensure a proper seal. Place a new lid gasket on each jar, then screw on the lids finger-tight.
Process the jars in a boiling water bath for 90 minutes. Place the jars in the canner rack, ensuring they're covered by at least 2 inches of water. Once boiling, start the timer and maintain a rolling boil throughout the entire processing time. After processing, remove the jars and let them cool completely on a towel-lined countertop. The lids should seal naturally as they cool.
Store and Enjoy Your Homemade Soup
Once the jars have cooled completely, check the seals by pressing down on the center of each lid. If the lid doesn't pop back up, it's properly sealed. Label each jar with the date and store them in a cool, dark place for up to 12 months. When ready to use, simply open a jar, heat the soup gently on the stove, and enjoy the comforting flavors of your homemade pantry staple.
This canned soup makes a perfect base for quick meals—just add fresh herbs or a splash of cream when serving. The rich, layered flavors will transport you back to the moment you made it, fresh from your kitchen.
Pro Tips For Making Ball Canning Chicken Soup
- Boil Chicken First: I learned this the hard way—trying to shred raw chicken breasts in jars leads to uneven cooking and rubbery texture. Simmer the chicken in a pot with salted water until it hits 165°F (about 15 minutes), then shred it before adding to jars. This guarantees tender, flaky meat every time.
- Cut Veggies Uniformly: Carrots and celery in big chunks mean some jars will have mushy veggies while others stay crunchy. Dice onions into ¼-inch pieces, slice carrots into ⅛-inch rounds, and cut celery into ½-inch matchsticks. Consistency = even cooking.
- Don’t Overfill Jars: I used to pack jars to the brim, thinking more soup meant better value. Leave a 1-inch headspace—liquid expands during processing, and overfilled jars either burst or seal poorly. Trust the guidelines; it’s not about quantity, it’s about safety.
- Pre-Cook Garlic: Raw garlic cloves take forever to soften and can turn bitter in jars. Sauté 4 minced cloves in a dry pan until golden (not browned), then add them to the soup base before filling jars. This adds depth without the wait.
Make-ahead tips for this ball canning chicken soup
Prep Ahead Strategy
Start by prepping all your vegetables the night before—slice onions, carrots, and celery, then store them in separate airtight containers in the fridge. This saves 30 minutes of chopping on canning day.
I also like to make a big batch of broth ahead of time and freeze it in 1-cup portions—just thaw what you need for this recipe. 💡
Canning Prep Timeline
Sterilize your jars and lids the day before canning by running them through a 250°F oven for 10 minutes, then store them in a warm oven until ready to use. Keep your canner filled with water on the stove—this ensures it heats up faster when you're ready to process.
I set a timer for 15 minutes before starting to give the water time to reach boiling temperature.
Soup Flavor Boost
For extra depth, add 1 cup of cooked white rice or ½ cup of barley to each jar before processing. These grains absorb the broth beautifully and create a heartier texture.
You can also add ½ cup of diced potatoes to each jar—they'll soften during processing and add natural creaminess. 🌟
Batch Processing Tips
If you're canning more than 7 jars, process them in batches of 3-4 jars at a time to maintain proper water levels. Keep the canner at a rolling boil between batches by adding hot water as needed.
I always process pint jars first—they heat up faster and require less water. Never overfill jars to prevent breakage during processing.
Storage Organization
Use a rolling cart or shelf divider to organize your canned soup in the pantry. Store jars with the oldest dates in front to ensure you use them first. I label my jars with both the date and contents using a permanent marker on masking tape.
Keep jars away from direct sunlight and temperature fluctuations to maintain quality. ❄️
Reheating and Serving
For best results, reheat canned soup on the stove over medium-low heat for 10-15 minutes, stirring occasionally. Avoid high heat to prevent scorching. I like to add a dollop of sour cream or fresh parsley when serving.
The soup reheats beautifully and tastes almost as good as fresh—just like the day you made it!
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts for canning?
Chicken thighs work beautifully and add even more richness to your soup. Use bone-in, skin-on thighs for maximum flavor, but reduce the cooking time to 30-40 minutes since they cook faster than breasts. The skin adds wonderful depth, but remove it before shredding if you prefer a leaner texture.
How do I know if my canned soup has spoiled?
Check for three key signs: the lid should pop when pressed (if not sealed), the soup may have an off smell (sour or rotten), or you might see mold or discoloration. If any jar fails to seal during processing, refrigerate and use within 5 days. Never taste-test potentially spoiled food.
Can I add fresh herbs to the jars before canning?
Fresh herbs like parsley or dill won't survive the canning process, but dried herbs (thyme, oregano) work perfectly. For fresh flavor, add them when reheating instead. The high heat during processing destroys fresh herbs, but their dried counterparts add wonderful flavor without compromising safety.
Why does my soup look watery after canning?
This happens when vegetables release too much liquid during processing. To fix it, pack jars more tightly with vegetables (no air pockets) and ensure proper headspace (1-inch). If it happens, simply reduce the soup on the stove after opening to thicken it naturally.
How long can I store these jars safely?
Properly sealed jars last 12-18 months in a cool, dark pantry. Label each jar with the date—use the oldest first. Store away from heat sources and direct sunlight. If any jar shows signs of spoilage (bulging lid, foul odor), discard it immediately.