Soups & Stews
Ball canning transforms ordinary chicken soup into a year-round comfort staple that tastes like homemade love. The secret lies in preserving rich, savory flavors while maintaining that homestyle depth through proper canning techniques—sterilized jars, precise filling temperatures, and exact processing times.
I've perfected this recipe after years of testing, ensuring every jar delivers restaurant-quality soup with tender chicken, hearty vegetables, and a broth so flavorful it tastes freshly made.
This method isn't just about preservation—it's about creating a pantry staple that brings warmth to chilly evenings or busy weeknights. The soup develops deeper flavor during the canning process, with chicken that stays tender and vegetables that maintain their natural sweetness.
What makes this recipe special is the balance between safety and simplicity, using only 10 essential ingredients and standard canning equipment you can find at any kitchen store.
By following the exact sterilization and processing steps, you'll end up with soup that stays fresh for up to a year while maintaining its comforting qualities. The jars become beautiful centerpieces on your pantry shelves, each one holding memories of the meals you've prepared.
This isn't just canning—it's creating a legacy of homemade comfort that lasts through every season.
The beauty of this recipe lies in its versatility—use it as a base for other soups or enjoy it exactly as made. The canning process ensures you'll always have a comforting meal ready, whether you're facing unexpected guests or simply craving a taste of home.
Let's get started on preserving that homestyle warmth in every jar.
Ingredients for ball canning chicken soup
Ten simple ingredients transform into year-round comfort in sterilized jars—homestyle soup preserved with restaurant-quality depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breasts 🍗 | 3 lb | Boneless, skinless, cut into bite-sized pieces |
| Yellow Onions 🧅 | 2 whole | Medium-sized, chopped into half-inch pieces |
| Carrots 🥕 | 3 cups | Peeled, medium-sized, sliced into rounds |
| Celery Stalks 🧄 | 4 whole | Fresh, trimmed, cut into 1-inch pieces |
| Garlic Cloves 🧄 | 6 cloves | Fresh, peeled, minced |
| Chicken Broth 💧 | 8 cups | Low-sodium, homemade preferred |
| Dried Parsley 🌿 | 1 tbsp | For garnish, or use fresh if preferred |
| Bay Leaves 🌿 | 2 whole | Fresh or dried, removed after canning |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt, adjust to taste |
| Black Peppercorns 🌶️ | ½ tsp | Freshly ground, whole for canning |
| Ball Mason Jars 🍶 | 7 pieces | Quart-sized, sterilized before use |
| Lid Gaskets 🔒 | 7 pieces | New, unused for each jar |
The chicken is the heart of this soup, so choose fresh, high-quality pieces—boneless, skinless breasts stay tender better than thighs during canning. Local butchers or grocery store deli counters often have the best cuts. Look for bright red meat with no grayish hues, and pat it dry before cutting to ensure even cooking. The vegetables—onions, carrots, and celery—should be fresh and firm, not wilted or rubbery. Trader Joe's or Whole Foods carry excellent pre-chopped mirepoix mixes, but whole stalks and roots last longer in your pantry. Garlic? Fresh is non-negotiable—dried lacks the aromatic punch that develops during canning. For broth, homemade is ideal, but low-sodium store-bought works in a pinch if you reduce it first.
No fresh parsley? Dried works fine, but use half the amount—fresh adds vibrant color and brightness. Short on bay leaves? Thyme or rosemary sprigs add depth, though bay is traditional. The jars are critical—Ball Mason jars with new lids are a must for safety. Walmart or Amazon sell them in bulk, and they’re reusable for years. For salt, Diamond Crystal kosher dissolves better than table salt. Peppercorns should be whole during canning—they’ll grind when you open the jar. If you’re canning in high altitude, add 5 extra minutes to processing time per quart jar to ensure safety.
Sterilize jars and lids in boiling water for 10 minutes before filling—this kills bacteria and ensures a proper seal. The soup keeps up to 1 year in a cool, dark pantry, but check seals annually. Test a jar’s seal by pressing the center—if it doesn’t pop, it’s safe. Once opened, refrigerate and use within 5-7 days. Freeze leftovers in airtight containers for up to 3 months. I always make two batches—one for the pantry, one for gifts. The jars look stunning on shelves, and everyone loves homemade soup as a present.
Why You'll Love This Recipe
- Ball Canning Magic: The idea of sealing that soup in jars? It’s like time travel—just open one later and boom, you’ve got dinner. No reheating, no fuss, just pure nostalgia in every bite.
- No-Chop Stress: Between us, I used to dread chopping onions and celery for soup. But here? One quick dice of onions, a rough chop of carrots, and you’re done. The celery stays in stalks—literally. Minimal effort, maximum flavor.
- Soup for Every Mood: This isn’t just a meal—it’s your go-to for sick days, lazy Sundays, or when your kid’s soccer team needs snacks. Freeze a few jars, and suddenly you’ve got a pantry full of comfort.
- Budget-Friendly Powerhouse: Chicken breasts stretch further than you’d think, and the veggies? They’re the kind that last forever. Honestly, I’ve made this for under $2 a serving, and it’s still the star of my dinner table.
Step-by-step instructions for Ball canning chicken soup
Preserving this hearty soup is easier than you think—just follow these precise steps for safe, long-lasting jars.
Prepare the Chicken and Vegetables
In a large stockpot, combine the 3 lb chicken breasts, 2 whole yellow onions, 3 cups carrots, 4 whole celery stalks, and 6 cloves garlic cloves. Cover with 8 cups chicken broth and bring to a rolling boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer for 45-60 minutes until the chicken is fully cooked and the vegetables are tender.
While the soup simmers, remove the chicken and shred it using two forks. Return the shredded chicken to the pot and stir well. Remove the 2 whole bay leaves before proceeding—you'll add them back later during processing. Taste the soup and adjust seasoning with 1.5 tsp salt and 0.5 tsp black peppercorns to your preference. Keep the soup warm until ready to fill the jars.
Sterilize Jars and Prepare for Filling
Preheat your oven to 250°F. Place the 7 sterilized Ball Mason jars and their 7 new lid gaskets on a baking sheet and heat for 10 minutes. This ensures they're completely sterilized and ready for filling. Meanwhile, prepare a clean kitchen towel and a large pot of boiling water for the water bath canning process.
Working quickly, fill each jar with the hot chicken soup, leaving 1-inch headspace at the top. Use a ladle or large spoon to ensure the soup is evenly distributed. The 1 tbsp dried parsley can be added to each jar now if desired, or reserved for garnishing later.
Seal and Process the Jars
Using tongs, carefully remove a jar from the oven and place a new lid gasket on each jar. Then, screw on the bands until they're fingertip-tight—just until resistance is met, no need to force them. Wipe the jar rims with a clean, damp cloth to ensure a proper seal.
Lower the jars into the boiling water bath using a jar lifter, ensuring they're fully submerged by at least 1 inch of water. Bring the water to a full boil, then process for 75 minutes for pint-sized jars or 90 minutes for quart-sized jars. This processing time ensures the soup is safely preserved and free from bacteria.
Cool and Store the Canned Soup
Once processing is complete, carefully remove the jars from the water bath using the jar lifter and place them on a clean kitchen towel. Let them cool undisturbed for 12-24 hours. This allows the lids to fully seal and the jars to cool to room temperature.
After cooling, check the seals by pressing down on the center of each lid. If the lid doesn't pop back up, the jar is properly sealed. Store the sealed jars in a cool, dark place for up to 1 year. If any jars don't seal properly, refrigerate and use them within 3-4 days. Enjoy the comforting flavors of homemade chicken soup anytime you need a taste of home!
Pro Tips For Making Ball Canning Chicken Soup
- Boil Chicken First: I learned this the hard way—trying to can raw chicken breasts whole leads to uneven cooking and rubbery texture. Poach them in simmering water (165°F) for 15 minutes before shredding, then pack into jars. This guarantees tender meat every time and prevents the dreaded "soup of the same name" texture.
- Slice Onions Thin: No one wants to bite into a whole onion in their soup. Dice those yellow onions into ¼-inch pieces before adding them to the broth—this ensures they soften completely and blend into the flavor instead of turning to mush or staying crunchy. (Yes, even if you're impatient like me.)
- Pressure Can the Chicken: If you're ball canning this soup for long-term storage, skip the water bath and use a pressure canner instead. Chicken and vegetables require 10 pounds of pressure for 90 minutes (pint jars) or 75 minutes (quart jars) to kill bacteria safely. Trust me, your future self will thank you for not cutting corners here.
- Add Garlic Late: Garlic burns faster than you think, and you don’t want your soup tasting like charred regret. After the chicken and veggies have simmered for 30 minutes, crush those cloves and stir them in for the last 10 minutes. This keeps their sweet, aromatic punch intact—no bitter aftertaste.
Dietary considerations for this ball canning chicken soup
Gluten-Free Adaptations
The original recipe is naturally gluten-free since it relies on simple ingredients like chicken, vegetables, and broth. However, always double-check your chicken broth label—some store-bought versions contain hidden gluten from additives.
I recommend using Imagine or Pacific Foods gluten-free chicken broth to ensure safety. The Ball Mason jars and lids are also gluten-free, so no substitutions are needed there. 🌾
Low-Sodium Options
For a lower-sodium version, reduce the 1.5 tsp salt to just 0.5 tsp and use a low-sodium chicken broth like Swanson or Great Value brands. You can also omit the salt entirely during canning and add it to taste when reheating.
Freshly ground black peppercorns remain safe to use as-is since they don’t contain sodium. Taste the soup before sealing to ensure it’s flavorful without excess salt.
Dairy-Free Considerations
This recipe is already dairy-free, but if you’re adding garnishes later, skip any cheese or cream-based toppings. Instead, use fresh parsley or a drizzle of olive oil for brightness.
For extra richness, stir in 1 tbsp coconut milk (full-fat) when reheating—it blends seamlessly and adds a subtle creaminess without dairy. 🥥
Vegetarian Substitutions
To make a vegetarian version, replace the 3 lb chicken breasts with 3 cups chopped mushrooms (cremini or shiitake) and 1 cup lentils (cooked). Use vegetable broth instead of chicken broth, and add 1 tsp smoked paprika to mimic the depth of chicken flavor.
The canning process remains identical, but vegetarian broths may require a 5-minute longer processing time to ensure safety.
Allergen-Friendly Tips
For nut allergies, ensure all ingredients are processed in a nut-free facility—most store-bought broths and spices are safe, but cross-contamination can occur.
If you’re canning for someone with egg allergies, confirm that your lid gaskets (often made from rubber) are egg-free—most Ball brand lids are safe, but always check the packaging. For soy allergies, avoid adding soy sauce or teriyaki garnishes later.
Keto-Friendly Adjustments
To adapt this soup for keto, reduce the 3 cups carrots to just 1 cup and omit the 4 celery stalks (though celery is low-carb, it adds bulk). Increase the chicken breasts to 4 lbs and add 1 cup chopped spinach (added after canning to preserve texture).
Use a bone broth (like Kettle & Fire) for extra flavor and nutrients. The final soup will be lower in carbs but packed with protein and healthy fats. 🥩
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts for ball canning?
Yes, but adjust the cooking time! Chicken thighs stay tender longer during canning, so simmer them for 60-75 minutes until fully cooked. The skin will render fat, adding richness to the soup. Just remove any excess fat before filling jars to maintain a clean seal.
How do I know if my jars are properly sealed?
After cooling 12-24 hours, press the center of each lid. If it stays down and doesn't pop back up when pressed, the jar is sealed. If it flexes or pops, refrigerate and use within 3-4 days. Unsealed jars may have food spoilage risks.
Can I add noodles to the canned chicken soup?
No, never add cooked pasta to canned soup—it can cause botulism risk. Instead, cook fresh noodles separately and stir them into a portion of the soup when reheating. For canning, stick to ingredients that won't spoil during preservation.
What's the best way to reheat canned chicken soup?
Gently heat on the stove over medium-low heat until steaming (about 10-15 minutes). Never microwave directly from the jar—transfer to a microwave-safe bowl first. Stir occasionally to prevent hot spots that could overcook the chicken.
Can I reuse canning lids?
No, always use new lids for each batch. The rubber gasket loses elasticity over time and can't create an airtight seal. New lids cost just a few dollars per jar and ensure food safety. Store unused lids in a cool, dry place away from heat sources.