Nature’s Cold and Flu Remedy – Canning Chicken Soup

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‘Tis the cold and flu season….  So be sure to have your pantry stocked with Nature’s Penicillin!

Diane’s Home-Canned Chicken Soup
Makes about eight (8) Quarts or sixteen (16) Pints

8 Quarts of Water
1 Whole chicken cut in pieces – keep skin on chicken
3 Bay Leaves
5 Garlic cloves, chopped fine
1 Tablespoon Dried Basil or 2 Tablespoons Fresh Basil chopped fine
1 Tablespoon Sea Salt – optional
Black Pepper to taste – about 2 teaspoons
2 cups Onion, diced
6 cups Carrots, chopped
2 cups of Celery – including the leaves, chopped
2 cups Idaho Potatoes, diced
1 Pint jar of Diane’s Basil Diced Tomatoes or 1 Pint jar Diane’s Salsa

Place water and all chicken pieces in a large stock pot and bring to boil.  Reduce heat to medium and boil chicken until cooked through – approximately 30 minutes.  Remove chicken pieces and skim foam off top of water.

Keeping the water at a nice boil, add all seasonings.  Boil for 5 minutes.

Chicken Prep:  Remove all skin and bones from the cooled chicken.  Using either a knife or your fingers, cut/tear chicken into bite size pieces until all meat (both light and dark) has been removed from the carcass.  Add remaining ingredients and cut chicken to the stock pot and boil an additional 5 minutes.

Adding a jar of your home-canned salsa gives your soup the kick it needs to rid yourself of a nasty cold/flu bug – and clear away any congestion so you can breath easy!  The secret is in the Jalapenos 🙂

Hot pack soup into prepared jars being sure to leave a 1” headspace.  Wipe each rim with a warm wash cloth dipped in vinegar.  (The vinegar cuts through the grease from the chicken.)  Place lid and rings on each jar and hand tighten.

Pressure can like jars at 10 pounds of pressure; 75 minutes for pints and 90 minutes for quarts.

When a cold/flu bug hits – grab a jar off your pantry shelf, heat soup through and serve over cooked egg noodles or with a side of fresh baked corn bread!  Yum!!

The Canning Diva

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