Soups & Stews
This ball canning chicken soup recipe transforms simple pantry staples into preserved comfort that tastes like home. The secret lies in balancing rich chicken broth with tender vegetables and herbs, then safely sealing it in jars for months of cozy meals.
I've perfected this method over years of canning—every spoonful delivers that homemade warmth, even after storage.
The process starts with slow-cooked chicken and vegetables, simmered until flavors meld into a harmonious broth. Proper canning techniques ensure safety while maintaining texture and taste.
Whether you prefer classic broth-based soup or a creamier version, this method adapts beautifully to your preferences, all while keeping ingredients fresh for up to a year.
What makes this recipe special is its ability to preserve both flavor and nutrition. The chicken remains tender, vegetables retain their color, and herbs infuse the broth with aromatic depth.
Each jar becomes a time capsule of comfort—perfect for emergency pantries, gift-giving, or simply enjoying a taste of home on busy days.
Ready to preserve your own batch of homemade chicken soup? This method ensures restaurant-quality flavor in every jar, with clear instructions for safe, foolproof canning. Let's get started on creating your pantry staples today.
Ingredients for ball canning chicken soup
Twelve pantry staples transform into preserved comfort for up to a year of homemade flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 3 lb | Boneless, skinless, cut into bite-sized pieces |
| Yellow Onions 🧅 | 2 whole | Medium size, peeled and quartered |
| Carrots 🥕 | 2 cups | Medium size, peeled and chopped |
| Celery Stalks 🧅 | 4 whole | Medium size, chopped |
| Garlic Cloves 🧄 | 6 cloves | Fresh, peeled and minced |
| Chicken Broth 💧 | 8 cups | Low-sodium preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped, stems removed |
| Bay Leaves 🌿 | 2 whole | Dried, for infusion |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Ball Mason Jars 🥫 | 6 pieces | Pint size, sterilized |
| Lid and Ring Sets 🔒 | 6 sets | New, unopened for canning |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, for acidification |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for sealing |
The chicken quality is non-negotiable here—look for organic or free-range at Whole Foods or your local butcher for richer flavor. Carrots and celery should be firm, with vibrant color—no soft spots or wilting. The Ball Mason jars are critical: pint size works best for individual servings, and always use new lids for proper sealing. Sterilize jars by boiling for 10 minutes before filling. For the broth, low-sodium is essential—you’ll be adding salt later to control the final seasoning.
No fresh herbs? Dried parsley at half the amount works in a pinch, though fresh yields superior aroma. Substituting chicken thighs for breasts adds richness but may require 15-20% more cooking time. For the acidification step, bottled lemon juice works if fresh isn’t available, but the flavor will differ slightly. If you’re short on jars, quart size can be used but will yield fewer servings per batch. The olive oil isn’t just for sealing—it adds subtle richness that enhances the preserved flavor profile.
Store sealed jars in a cool, dark place for up to 12 months—they’re perfect for emergency pantries or holiday gifts. Once opened, refrigerate and consume within 5-7 days. The broth will thicken slightly over time, but reheating restores its original texture. Freeze extras in 1-cup portions for quick meals. Always check seals before storing—jars that don’t seal properly should be refrigerated and used within 5 days.
Why You'll Love This Recipe
- No-Chop Trick: I swear by the "ball canning" method here—just toss whole onions, carrots, and celery stalks into the pot. The garlic cloves get minced fast, and the chicken breast stays tender without overcooking. Honestly, I’ve made this on days when I forgot to prep anything.
- Garlic Bomb Depth: That raw garlic clove (yes, whole) infuses the broth like nothing else. By the end, it’s sweet and mellow, not overpowering—just enough to make every spoonful feel like a hug. Between us, my husband always asks for seconds just to "get more of that garlic magic."
- Weeknight to Holiday: Same soup, endless uses. Serve it with crusty bread for a lazy Tuesday, or dress it up with fresh herbs and a sprinkle of parmesan for Thanksgiving guests. I’ll be real: I’ve even frozen the leftovers in jars and reheated them straight from the freezer—still solid.
- Pantry Goldmine: Uses what you’ve got. Carrots, celery, and onions last forever, and chicken breast stretches further than you’d think. I’ve made this for $2 a serving, and it’s the only soup that never feels like "just soup." Plus, the jars keep for months—no waste, just flavor.
Step-by-step instructions for ball canning chicken soup
Master the art of preserving hearty chicken soup with this professional canning method.
Prepare the Chicken and Vegetable Base
In a large stockpot, combine the 3 lb chicken breast cut into bite-sized pieces, 2 whole yellow onions quartered, 2 cups carrots chopped, 4 whole celery stalks chopped, 6 cloves garlic cloves minced, 8 cups chicken broth, 2 whole bay leaves, 1.5 tsp salt, and 0.5 tsp black pepper. Bring to a rolling boil over medium-high heat until the liquid reaches a vigorous simmer.
Reduce heat to medium-low and let the mixture simmer uncovered for 45-60 minutes, stirring occasionally, until the chicken is fully cooked and the vegetables are tender. The broth should reduce slightly but maintain enough liquid to properly fill the jars. Skim off any foam that rises to the surface during cooking for a clearer final product.
Strain and Season the Finished Broth
Using a fine-mesh strainer, carefully remove the cooked chicken and vegetables from the broth. Discard the bay leaves and set aside ½ cup of the chopped vegetables for garnish. Shred the chicken with two forks and return it to the pot along with the strained broth. Stir in the 2 tbsp lemon juice and 2 tbsp olive oil, then taste and adjust seasoning if needed.
This acidification step is critical for safe canning—it lowers the pH to prevent bacterial growth. The lemon juice also brightens the flavor profile. Bring the soup back to a gentle simmer and keep it hot until ready to fill the jars. The soup should be piping hot (180°F or above) when canning to ensure proper seal formation.
Sterilize Jars and Prepare for Filling
While the soup simmers, sterilize the 6 pint-size Ball Mason jars by placing them in a large pot of boiling water for 10 minutes. Keep them hot until ready to use. Prepare the 6 lid and ring sets by washing the lids in warm, soapy water and rinsing thoroughly—do not boil the lids. Keep them in their packaging until ready to seal.
Preheat your oven to 200°F if using the water bath method. Line a baking sheet with towels and place the sterilized jars on it. This keeps them hot and ready for filling while you prepare the lids. Have a jar lifter, clean kitchen towel, and funnel ready to maintain a sterile process throughout.
Fill Jars and Process in Water Bath
Using a ladle or funnel, carefully fill each hot jar with the hot chicken soup, leaving 1-inch headspace at the top. This space allows for proper expansion during processing. Remove air bubbles by gently sliding a non-metallic spatula around the inside of the jar, then wipe the jar rims with a clean, damp paper towel to ensure a proper seal.
Place a hot lid on each jar and screw on the rings until fingertip-tight (not overly tight). Transfer the filled jars to a canning rack in your preheated water bath canner, ensuring they are completely submerged by at least 1 inch of water. Bring the water to a full rolling boil and process for 90 minutes for pint jars, adjusting for altitude if necessary.
Cool and Store the Canned Soup
After processing, carefully remove the jars using a jar lifter and place them on a clean towel to cool undisturbed for 12-24 hours. You'll hear the satisfying "ping" as the lids seal. Check each lid by pressing in the center—if it doesn't pop back, the jar is properly sealed. Remove the rings and store the jars in a cool, dark place.
Once fully cooled, label each jar with the date. Properly sealed jars will keep for up to 12 months. When ready to serve, simply open a jar, heat the soup gently, and add a sprinkle of the reserved 0.25 cup fresh parsley for freshness. The preserved flavors will transport you back to the moment it was made.
Pro Tips For Making Ball Canning Chicken Soup
- Salt the Chicken First: Toss the raw chicken breasts with 1 teaspoon of kosher salt per pound before searing or simmering—this keeps them juicy when canned. I used to skip this, and the finished soup always tasted flat, like something was missing.
- Cut Celery Small: Dice the celery into ¼-inch pieces, not thick chunks—it softens faster and blends into the broth instead of floating like alien lifeforms. Yes, even if it means extra chopping time.
- Simmer Onions Low: After browning the onions, reduce heat to a gentle simmer (barely bubbling) for the 15-minute pre-cook. Too much heat caramelizes them into mush, and you’ll taste bitter bits in every jar.
- Use Garlic Paste: Mince the garlic or swap in 1 tablespoon of garlic paste—it distributes evenly and doesn’t burn like whole cloves. (I learned this after opening a jar with a single charred clove floating in it.)
Wine and beer pairings for this dish
Light Beer Pairings
A crisp, pilsner-style beer like Stella Artois or Heineken complements the clean, herbaceous notes of this canned chicken soup beautifully. The subtle malt sweetness and effervescence cut through the richness of the preserved broth without overpowering it.
I always reach for a 4-6% ABV lager when serving this soup—it’s refreshing yet light enough to let the soup’s flavors shine. 🍺
White Wine Options
For a wine pairing, I recommend a dry Riesling from Germany or a Sauvignon Blanc with zesty citrus notes. The acidity in these wines mirrors the lemon juice in the soup, creating a bright, balanced contrast.
A 2019 Dr. Loosen Blue Slate Riesling from the Mosel region is my go-to—its mineral finish enhances the soup’s savory depth. Serve slightly chilled for the best experience.
Red Wine for Heartier Versions
If you’re serving a richer, cream-based variation of this soup (like adding a splash of heavy cream before canning), opt for a light-bodied Pinot Noir. A Oregon Willamette Valley Pinot Noir with its red fruit and earthy undertones pairs wonderfully with the umami-rich chicken.
Avoid bold reds like Cabernet—they can clash with the delicate preserved flavors. 🍷
Cider for a Cozy Twist
Don’t overlook dry hard cider as a unique pairing. A crisp Weston’s Dry Cider or Angry Orchard adds a subtle apple acidity that echoes the lemon in the soup.
The effervescence also helps cleanse your palate between bites. This is my secret weapon for casual gatherings—it feels festive without being overly formal.
Herbal Tea Alternative
For a non-alcoholic option, steep a hibiscus and mint tea with a squeeze of lemon. The tartness complements the soup’s acidified broth, while the mint adds a refreshing herbal note. Brew it strong and serve chilled—it’s a perfect match for summer picnics with canned soup. ☕
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts for canning?
Yes, but you'll need to adjust cooking time. Chicken thighs are richer and stay tender longer, so simmer them for 15-20% more time (about 60-75 minutes) until fully cooked. The extra fat adds depth to the preserved flavor, but be mindful of headspace—thighs may release more liquid during processing.
How do I know if my canned soup sealed properly?
After cooling for 12-24 hours, press the center of each lid—it should stay down and not pop back up. If the lid flexes or makes a popping sound, the jar didn't seal. Store these in the fridge and use within 5 days. Properly sealed jars should last up to 12 months in a cool, dark place.
Can I add noodles or dumplings to canned chicken soup?
No, never add cooked pasta or dumplings to canned soup—they'll turn mushy and create unsafe conditions during storage. Instead, cook noodles fresh when serving or add uncooked dumpling wrappers (like potstickers) before reheating. The texture won't survive the canning process, but you can still enjoy them together.
What if I don't have a water bath canner?
You can use a large stockpot with a rack or folded towel at the bottom to keep jars off the heat source. Ensure jars are completely submerged by at least 1 inch of boiling water. Process for 90 minutes for pint jars, adjusting for altitude. Never use a pressure canner for soups—it's only for low-acid foods.
How do I reheat canned chicken soup safely?
Gently heat on the stove over medium-low heat, stirring occasionally, until steaming hot (165°F). Never microwave directly from the jar—it can cause uneven heating and potential contamination. For best texture, add a splash of water or broth if the soup seems too thick after reheating.