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Discover the best homemade chicken soup with this easy canning recipe. Learn how to make rich, flavorful chicken stock, combine tender chicken and fresh vegetables, and safely can it for a pantry full of shelf-stable comfort. Perfect for cozy winter nights, quick meals, or when feeling under the weather, this nourishing soup is ready to heat and serve anytime. Stock your pantry with jars of wholesome homemade chicken soup for effortless, heartwarming meals all season long!

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There’s nothing quite like a warm bowl of homemade chicken soup on a chilly winter evening. The aroma of simmering herbs and tender chicken fills the kitchen with comfort, while a pantry stocked with shelf-stable chicken soup gives you peace of mind for those days when you’re under the weather. This canning recipe ensures that you always have a nourishing, hearty meal ready to heat, serve, and enjoy—making cold winter nights a little cozier and a lot easier.

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Why a Good Stock and Shelf-Stable Chicken Soup Is Essential

Homemade chicken soup starts with a rich, flavorful stock. When you take the time to make a robust stock and preserve it through canning, you create a pantry staple that’s perfect for winter wellness. A shelf-stable jar of chicken soup is like a little jar of comfort—you can pull it out anytime you feel sniffly, tired, or just in need of something warm and soothing. Stocking your pantry with homemade canned soup means no last-minute grocery runs and a nourishing, homemade option ready to go whenever you need it.

Image illustrates homemade chicken soup.

Homemade Chicken Soup Recipe Tutorial

Ingredients

1 whole chicken (about 3–4 lbs), cut into pieces – Tender, wholesome chicken forms the heart of this soup, simmering slowly to release rich flavor and nourishing goodness.
4–5 carrots, sliced – Sweet, vibrant carrots add warmth and a comforting, earthy taste that’s perfect for cozy winter bowls.
3 celery stalks, sliced – Crisp celery brings a subtle freshness and gentle crunch to balance the savory broth.
1 large onion, chopped – Aromatic onion infuses the soup with a deep, savory base that fills your kitchen with comforting smells.
3–4 garlic cloves, minced – Garlic adds a gentle, cozy warmth and soothing flavor that makes every spoonful feel like a hug.
1 teaspoon black peppercorns – A touch of peppercorns gives the broth a subtle kick, rounding out the flavors without overpowering.
2 teaspoons salt (adjust to taste) – Salt enhances all the natural flavors, creating a well-rounded, soul-satisfying soup.
2 bay leaves – Bay leaves bring a hint of herbal aroma that deepens the broth’s comforting, slow-cooked richness.
8 cups water or low-sodium chicken broth – The soothing base that ties all ingredients together, creating a warm, hearty, and nourishing soup.
Optional: 1 teaspoon dried thyme or fresh sprigs – Thyme adds a delicate, cozy herbal note, evoking the feeling of a home-cooked winter meal.

Instructions

Prepare the Stock
- In a large stockpot, combine chicken pieces, water, onion, garlic, carrots, celery, peppercorns, salt, and bay leaves.
- Bring to a boil, then reduce the heat and simmer for 1.5–2 hours. Skim off any foam that rises to the surface.
Strain and Separate
- Remove the chicken and vegetables. Reserve the chicken meat and strain the broth through a fine mesh strainer to ensure a clear stock.
Combine Ingredients
- Chop or shred the cooked chicken meat and return it to the strained stock. Add cooked vegetables or keep them separate for adding fresh ones later.

Canning Instructions for Homemade Chicken Soup

Sterilize Jars
- Wash jars and lids in hot, soapy water and sterilize in boiling water for 10 minutes. Keep jars hot until ready to fill.
Fill Jars
- Pour the hot soup into jars, leaving 1-inch headspace. Remove air bubbles with a non-metallic utensil and wipe the rims clean.
Seal and Process
- Place lids on jars and screw on bands until fingertip-tight. Process in a pressure canner at 10 pounds of pressure for 75 minutes (pints) or 90 minutes (quarts) for low-acid foods like chicken. Adjust for altitude as necessary.
Cool and Store
- Allow jars to cool for 12–24 hours. Check seals and store in a cool, dark pantry for up to 1 year.

Prep & Cooking Times

Prep time: 15 minutes (chopping vegetables and cutting chicken)
Cooking time: 1.5–2 hours (simmering for rich stock)
Canning time: 75 minutes for pint jars, 90 minutes for quart jars in a pressure canner at 10 lbs pressure (adjust for altitude)

Heating and Serving: Cozy Chicken Soup with Egg Noodles

Nothing makes a canned chicken soup feel fresher than adding egg noodles at serving time. Simply bring your canned soup to a gentle boil in a pot, add your desired amount of egg noodles, and cook until tender (usually 7–10 minutes). Serve in bowls, optionally with a sprinkle of fresh parsley or a dash of black pepper. It’s an effortless way to turn your shelf-stable soup into a comforting, cozy meal for chilly nights or when you’re feeling under the weather.

Heating My Homemade Chicken Soup In My Cast Iron Cauldron

There’s something deeply comforting about heating my homemade chicken soup in my cast-iron cauldron. The heavy iron holds the warmth steady, letting the broth bubble slowly and evenly while filling the air with rich, savory aromas. I love how the cauldron adds a rustic, old-world feel to the process—it’s not just cooking, it’s an experience. As the vegetables soften and the chicken flavors meld together, the soup takes on that hearty depth that only cast iron seems to bring out. It feels like I’m carrying on a timeless tradition, nourishing my family with both food and a little touch of history.

Image illustrates chicken soup in a cast iron pan or cauldron.

Conclusion

Canning your homemade chicken soup is an act of love that saves you time, provides comfort, and keeps your pantry stocked with wholesome nourishment. Whether you’re facing a cold winter evening, a busy weeknight, or just want to feel a little cozy, these jars of golden soup are ready to bring warmth and wellness to your table. With this recipe, you’ll always have the perfect remedy at hand—because sometimes, the best medicine is a bowl of homemade chicken soup.

Resources: Here are some helpful resources for further information.

Frequently Asked Questions

1. Can I freeze this chicken soup instead of canning?

Yes! You can freeze homemade chicken soup in airtight containers for up to 6 months. Just leave some space for expansion.

2. How long will canned chicken soup last?

Properly canned and stored chicken soup can last up to 1 year in a cool, dark pantry. Always check seals and inspect for spoilage before eating.

3. Can I use leftover rotisserie chicken?

Absolutely! Substitute cooked rotisserie chicken for homemade chicken meat, but make sure your stock is still flavorful for the best results.

4. Can I add other vegetables?

Yes, carrots, celery, parsnips, or even green beans work well. Avoid adding starchy vegetables like potatoes before canning—they’re best added fresh when reheating.

Homemade Chicken Soup

Warm, comforting, and pantry-ready, this homemade chicken soup recipe is perfect for cold winter days or when feeling under the weather. Stock your pantry with jars of nourishing comfort that are ready to heat and serve anytime.

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Prep Time 15

Cook Time 2

Processing Time 1 30

Total Time 3 45