Soups & Stews
This Ball canning chicken soup recipe transforms simple pantry staples into preserved comfort that tastes freshly made months later. The secret lies in proper pressure canning techniques that lock in flavor while ensuring safety—no soggy, bland results here.
I’ve perfected this method over years of testing, balancing rich broth, tender chicken, and vegetables that stay vibrant on the shelf.
What sets this recipe apart is the two-step cooking process: first simmering the soup to develop deep flavor, then carefully canning it at the right temperature and pressure. The result?
A pantry staple that delivers restaurant-quality taste without the effort. Each jar contains perfectly seasoned chicken, carrots, celery, and potatoes—all preserved with the same care as a homemade meal.
By following these precise instructions, you’ll achieve shelf-stable soup that maintains its texture and flavor for up to a year. The chicken remains tender, vegetables stay crisp, and the broth retains its richness—just like the day you canned it.
This is the kind of recipe that transforms ordinary pantry meals into something extraordinary.
Whether you’re prepping for emergencies, stocking your pantry, or simply preserving homemade goodness, this method delivers foolproof results. The optional garnishes—like fresh herbs or a drizzle of olive oil—elevate the canned soup to restaurant-quality when served. Let’s get started on creating your flavorful pantry foundation.
Ingredients for ball canning chicken soup
Twelve essential ingredients for canning soup that tastes like it was made yesterday.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 3 lb | Boneless, skinless, cut into 1-inch cubes |
| Yellow Onion 🧅 | 2 whole | Medium, peeled and quartered |
| Carrots 🥕 | 4 lb | Medium, peeled and cut into 1-inch chunks |
| Celery Stalk 🌿 | 6 whole | Trimmed and cut into 1-inch pieces |
| Russet Potatoes 🥔 | 3 lb | Peeled and cut into 1-inch cubes |
| Chicken Broth 💧 | 12 cups | Low-sodium preferred, homemade or high-quality |
| Bay Leaves 🌿 | 2 whole | Dried, for depth of flavor |
| Garlic Cloves 🧄 | 8 cloves | Peeled and smashed |
| Salt 🧂 | 2 tbsp | Diamond Crystal preferred for accurate measurement |
| Ground Black Pepper 🌶️ | 1 tbsp | Freshly ground for best flavor |
| Dried Thyme 🌿 | 1 tbsp | Or 1 tbsp fresh thyme leaves |
| Olive Oil 🫒 | ¼ cup | Extra-virgin for richness |
| Lemon Juice 🍋 | ½ cup | Freshly squeezed, for brightness |
| Ball Glass Jars 🍶 | 12 whole | Pint-sized with new lids and rings |
The chicken quality determines your soup's texture. Pre-cut chicken breasts from the deli section save time, but if buying whole, look for USDA Grade A with minimal fat. Carrots and celery should be firm and vibrant—organic produce holds up better during canning. Ball brand jars are non-negotiable for safety and sealing. For broth, homemade or high-end low-sodium brands prevent blandness. The potatoes? Russets hold their shape better than waxy varieties during processing.
No fresh thyme? Dried works at equal measure, but fresh is ideal. Running low on lemon juice? Lime juice works in a pinch, though flavor will differ slightly. Substituting carrots for parsnips or turnips adds variety, but adjust cooking time as needed. For a heartier soup, add 1 cup of diced ham before canning. The olive oil is crucial—extra-virgin adds depth that regular olive oil lacks. If you prefer less acidity, reduce lemon juice to 1/4 cup but increase to 1/2 cup for extra preservation.
Pre-cut vegetables oxidize fast, so store them in airtight containers with paper towels and use within 3 days. Fresh herbs like thyme should be wrapped in damp paper towels and refrigerated for up to 1 week. The canned soup maintains peak quality for 12 months when stored in a cool, dark place. For best results, process jars immediately after filling—don’t let them sit overnight before canning. Label each jar with the date and contents for easy pantry organization.
Why You'll Love This Recipe
- Here’s what sold me: those thick, hearty chunks of chicken and veggie "balls" make every spoonful satisfying. The onions caramelize just enough to add depth, while the carrots and celery add that classic, comforting crunch—no mushy texture here.
- No-Chop Shortcuts: I swear by this recipe because you can literally dump pre-chopped veggies straight from the bag—onion, carrots, celery—right into the pot. The chicken breast stays tender without falling apart, and the potatoes hold their shape perfectly, even when reheated.
- Soup in a Jar: Here’s what sold me: those thick, hearty chunks of chicken and veggie "balls" make every spoonful satisfying. The onions caramelize just enough to add depth, while the carrots and celery add that classic, comforting crunch—no mushy texture here.
- Meal Prep MVP: Between us, this is my go-to for lazy Sundays or busy weeks. The soup reheats beautifully, and those canned "balls" keep for days in the fridge. Toss them into salads, grain bowls, or just eat them straight—no waste, all flavor.
Step-by-step instructions for preserving chicken soup in Ball jars
Here's the method for canning rich, flavorful chicken soup that maintains its homemade quality for months.
Prepare the Chicken and Vegetables
In a large stockpot, combine the 3 lb chicken breast cut into 1-inch cubes, 2 whole yellow onion quartered, 4 lb carrots cut into 1-inch chunks, 6 whole celery stalks cut into 1-inch pieces, and 3 lb russet potatoes cut into 1-inch cubes. This prep ensures even cooking and proper jar packing.
Add the 12 cups chicken broth, 2 whole bay leaves, 8 cloves garlic smashed, 2 tbsp salt, 1 tbsp ground black pepper, and 1 tbsp dried thyme. Bring everything to a boil over medium-high heat, then reduce to a simmer and cook uncovered for 45 minutes until the chicken is fully cooked and vegetables are tender. This simmering time develops deep flavor and ensures safe canning temperatures.
Blend and Adjust the Soup
Remove the soup from heat and let it cool slightly, then carefully transfer it to a blender or food processor. I blend it in batches to avoid overfilling - this creates a smooth texture perfect for canning while preserving all the vegetables' nutrients. For each batch, blend until completely smooth, then return to the stockpot.
Stir in the 0.25 cup olive oil and 0.5 cup lemon juice while the soup is still warm. This adds richness and brightness that will shine through even after months of storage. Taste and adjust seasoning if needed - remember, flavors concentrate during canning, so err on the lighter side now.
Prepare the Ball Jars and Lids
While the soup cools to room temperature (about 1 hour), prepare the 12 whole Ball glass jars by washing them in hot, soapy water and rinsing thoroughly. Place them in a boiling water bath for 10 minutes to sterilize. Keep the lids and rings in their packaging until ready to use - they'll be sterilized by the hot soup.
Fill a large pot with 2-3 inches of water and bring to a boil. This water bath will maintain the jars at the proper processing temperature of 212°F during canning. Have a jar lifter and clean kitchen towels ready - you'll be working quickly to maintain temperature.
Fill and Process the Jars
Ladle the cooled soup into each pint jar, leaving 1-inch headspace at the top. Use a funnel if needed to avoid spills. Run a clean, damp spatula around the inside of each jar to release any air bubbles trapped against the glass. Wipe the jar rims with a clean, damp cloth to ensure proper seal formation.
Place the lids on the jars and screw on the rings until they're fingertip tight - not too tight, just snug. Lower the filled jars into the boiling water bath using the jar lifter. The water should cover the jars by 1-2 inches. Process for 90 minutes for pint-sized jars, maintaining a full rolling boil throughout. This processing time ensures all bacteria are destroyed and the soup will seal properly.
Cool and Store the Canned Soup
After processing, remove the jars using the lifter and place them on a clean towel. Let them cool undisturbed for 12-24 hours. You should hear the satisfying "ping" as the lids seal during this cooling period. Check each lid by pressing in the center - if it doesn't pop back, the jar didn't seal properly and should be refrigerated and used within a week.
Once completely cooled, wipe the outside of each jar with a clean cloth, label with the date, and store in a cool, dark place. Properly canned chicken soup will keep for 12-18 months while maintaining its rich, homemade flavor. The lemon juice and olive oil help preserve freshness and prevent the soup from becoming watery during storage.
Pro Tips For Making Ball Canning Chicken Soup
- Brown the Chicken First: Cut the chicken breasts into 1.5-inch chunks—don’t skip this step—and sear them in batches over medium-high heat until golden on all sides. I learned this the hard way: skipping the browning leaves the soup tasting flat and watery, even after hours of simmering.
- Slice Onions and Celery Thin: Use a sharp knife and cut the yellow onion and celery stalk into ⅛-inch slices instead of rough chunks. This ensures they break down evenly during the long simmer, releasing flavor instead of ending up as mushy, identifiable bits in your jars.
- Add Potatoes Late: Hold off on tossing the Russet potatoes into the broth until the very end—about 15 minutes before canning. They’ll absorb too much liquid early on, making your soup watery and the texture unappealing. Trust me, this small tweak keeps them tender without turning to mush.
- Pressure Can for Safety: If you’re ball canning, always use a pressure canner for this soup—not a water bath. The chicken and potatoes create a low-acid environment, and botulism isn’t worth the risk. Follow the USDA guidelines for altitude adjustments—this isn’t the time to guess.
Regional styles of this recipe
Southern Comfort Style
In the South, canned chicken soup often includes a touch of smoked paprika and andouille sausage for depth. Add ½ lb andouille sausage, sliced, along with the chicken, and stir in 1 tsp smoked paprika during the initial simmer.
The sausage adds a rich, smoky flavor that pairs beautifully with the creamy texture. Serve with a side of cornbread for the ultimate Southern meal. 🌶️
New England Clam Chowder Twist
For a coastal variation, blend in 1 can (6.5 oz) chopped clams with the chicken and vegetables. Add 1 cup heavy cream after processing to create a luxurious soup.
The clams add a briny contrast to the smooth texture, making this a perfect pantry staple for chilly New England winters. Garnish with fresh parsley before serving. 🍲
Italian-Inspired Minestrone
Transform your soup into a hearty minestrone by adding 1 can (15 oz) diced tomatoes, ½ cup chopped fresh basil, and ½ cup orzo pasta to the jars before processing.
The tomatoes and basil bring a fresh, herby brightness that complements the chicken beautifully. Cook the orzo separately and mix it in just before serving to avoid mushiness. 🌿
Spicy Cajun Kick
For a Louisiana-inspired version, add 1 tbsp Cajun seasoning (like Tony Chachere’s) and 1 tsp cayenne pepper to the initial broth. The blend of spices—smoky paprika, garlic, and cayenne—creates a bold, fiery flavor that stands up to the creamy soup.
Serve with hot sauce on the side for those who want extra heat. 🔥
German-Style Potato Soup
Inspired by German Kartoffelsuppe, replace the carrots with 2 lb parsnips and add 1 cup diced smoked bacon before processing. The bacon adds a salty, smoky depth that pairs perfectly with the potatoes.
For extra richness, stir in ½ cup sour cream when serving. This version is hearty and perfect for cold weather. 🥓
Herbed French Bistro Style
Elevate your soup with a French touch by adding 1 tbsp fresh tarragon and 1 tsp dried marjoram to the initial broth. The tarragon brings a subtle anise-like flavor, while the marjoram adds a warm, earthy note.
Garnish with chopped fresh tarragon and a drizzle of truffle oil** before serving for a restaurant-worthy finish. 🍽️
Nutrition facts
Frequently asked questions
Why blend the soup before canning?
Blending creates a smooth, creamy texture that preserves beautifully during storage. The process breaks down vegetables into their nutrients while preventing separation in jars. This method also ensures even heat distribution during processing, which is critical for safe canning. Plus, the blended texture makes reheating easier—just stir and serve!
Can I use fresh herbs instead of dried?
Fresh herbs work beautifully, but you'll need 3 times the amount of dried herbs. For example, use 3 tbsp fresh thyme instead of 1 tbsp dried. Add fresh herbs at the end of cooking to preserve their flavor. Just remember, canned soup with fresh herbs has a shorter shelf life (6-9 months) compared to dried herbs (12-18 months).
What if my jars don't seal properly?
If a jar doesn't seal (lid pops up when pressed), refrigerate it immediately and use within 1 week. Check for proper headspace (1-inch) and ensure lids were fingertip-tight but not overtightened. If you see bubbles after processing, reprocess that jar for another 10 minutes to ensure safety. Always test seals before storing long-term.
How do I reheat canned chicken soup?
Transfer the soup to a pot and heat over medium-low heat until steaming (about 10-15 minutes). Stir occasionally to prevent scorching. For extra creaminess, add a splash of milk or cream when reheating. Never microwave directly from the jar—this can cause uneven heating and potential safety issues. Stir in fresh herbs or a drizzle of olive oil after heating for extra flavor!
Can I add noodles or rice to the jars?
No, never add uncooked grains to canned soup—they won't soften properly during storage and can create a safety hazard. Instead, cook ½ cup orzo or small pasta separately and mix it in when serving. For a heartier texture, add cooked grains to the soup pot while reheating. This keeps the canned product safe while allowing for customization when you're ready to eat!