Chicken Vegetable Soup

This pressure canned chicken and vegetable soup is a classic, comforting base packed with tender chicken, carrots, corn, and savory broth. It’s perfect on its own or served with dumplings, rice, or noodles. A versatile and shelf-stable meal for easy weeknight dinners.

👥 8 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 15 min🔥 Cook: 5 min👤 Ashley Adamant📖 creativecanning

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●dutch oven
●oven

📝 Preparation Steps

Prepare a pressure canner and jars for hot pack. Heat the canner water to about 180°F.

In a large stockpot or Dutch oven, combine the chicken, broth, onions, corn, carrots, salt, pepper, thyme, and garlic powder. Stir well.

onions (chopped)1 cupcarrots (peeled and diced)2 cupsdried thyme1 tspgarlic powder1 tsp

Bring the mixture to a boil, then reduce to a simmer and cook for ⏱️ 5 minutes to heat through.

Ladle the hot soup into clean, hot jars, leaving 1 inch of headspace.

Remove air bubbles, adjust headspace, wipe rims, and apply two-piece lids and rings.

Process in a pressure canner at 10 lbs pressure (weighted gauge) or 11 lbs (dial gauge), adjusting for altitude.

Process pints for ⏱️ 75 minutes and quarts for ⏱️ 90 minutes.

Let the canner cool naturally, then remove jars and allow to rest undisturbed for 12–⏱️ 24 hours. Check seals before storing.

Nutrition Facts

calories

189 kcal

fat Content

6 g

serving Size

1 serving

fiber Content

2 g

sugar Content

4 g

sodium Content

1655 mg

protein Content

23 g

cholesterol Content

67 mg

carbohydrate Content

9 g

saturated Fat Content

2 g

unsaturated Fat Content

3 g

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