Name: Raw Pack Chicken Vegetable Soup Canning Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: American
Ingredients: 2 to 3 lbs boneless, skinless chicken breasts or thighs, trimmed and cut into 1-inch cubes; Potatoes, peeled or thin-skinned, diced into 1-inch pieces; Carrots, peeled and sliced into 1-inch pieces; Celery, sliced into 1-inch pieces; Yellow onion, chopped into 1-inch pieces; 4 to 6 cups warm chicken broth or water; 4 tsp canning and pickling salt (optional; 1 tsp per quart jar or 1/2 tsp per pint jar); 1/4 tsp optional dried seasonings per quart jar (black pepper, garlic powder, or dried thyme)

Jump to Recipe·Leave a Review

I absolutely love having a ready-to-go homemade soup in my pantry, and this Raw Pack Chicken Vegetable Soup Canning Recipe is one of my favorites to prepare and preserve. It brings together tender chicken, vibrant vegetables, and comforting broth all in one jar, perfectly canned so I can enjoy warm, nourishing soup anytime. The freshness and just-cooked flavor that comes through after canning always surprises me, making it a staple in my kitchen for busy nights or cozy gatherings.

Why You’ll Love This Raw Pack Chicken Vegetable Soup Canning Recipe

One of the best parts about this recipe is how beautifully balanced the flavors are. The combination of juicy, cubed chicken alongside hearty potatoes, crisp carrots, and sweet onions creates a satisfying bite every time. I appreciate that this chicken vegetable soup doesn’t rely on heavy creams or complicated seasonings; instead, the natural tastes of the fresh ingredients truly shine. Plus, you get that warm homemade broth that makes every spoonful so healing and comforting.

Another reason I keep coming back to this Raw Pack Chicken Vegetable Soup Canning Recipe is how straightforward the process is. Packing the jars raw means less time simmering on the stove and a fresher taste preserved in each jar. I find this method incredibly convenient when prepping large batches for storage. It’s perfect for a variety of occasions — whether you’re gearing up for winter nights, packing lunches for the week, or wanting simple pre-made meals for unexpected guests. This recipe really stands out by combining ease with wholesome flavor and the satisfaction of home canning.

Ingredients You’ll Need

The image shows a white marbled surface with a white towel that has black stripes spread on it. On the towel, there are fresh vegetables on the left side, including whole small orange carrots with green tops, several green celery sticks, and three whole white onions. On the right side of the towel, there is a wooden cutting board filled with small, pale pink pieces of raw chicken, all spread out evenly. The background is softly blurred, keeping the focus on the fresh ingredients and the cutting board. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are deceptively simple but each plays a crucial role in creating that classic chicken vegetable soup experience. From the tender chicken to the colorful mix of vegetables, every element adds texture, flavor, or that comforting warmth that you crave in a soup.

Boneless chicken breasts or thighs: Cubed evenly so they cook consistently and stay juicy in the jars.
Chicken broth or water: Using warm broth enhances depth of flavor; water works too if broth isn’t on hand.
Canning and pickling salt: This helps keep the flavors bright and preserves quality during canning; regular salt won’t do the same job.
Dried seasonings (optional): Black pepper, garlic powder, or thyme add subtle aromatic layers without overpowering the soup.
Potatoes: Diced to add heartiness and absorb the soup flavors without becoming mushy.
Carrots: Provide a natural sweetness and vibrant color that make the soup inviting.
Celery: Adds a mild crunch and freshness that balances the richness of the chicken.
Yellow onion: Chopped coarsely to infuse savory depth throughout the broth.

Directions

Step 1: Prep your pressure canner by filling it with 2 to 3 inches of water and heating it gently on the stovetop until warm. This prevents your jars from cracking later. Keep your clean pint or quart jars warm inside the canner or in hot water until you’re ready to fill them.

Step 2: Evenly distribute the raw, cubed chicken and chopped vegetables across the warm jars. I find packing them comfortably but without squishing keeps the textures intact after canning. Add your canning salt (1 tsp per quart, or 1/2 tsp per pint) and sprinkle any optional dried seasonings you like directly into each jar.

Step 3: Ladle the warm chicken broth or water over the ingredients in each jar, making sure to leave exactly 1 inch of headspace at the top. This space is key to proper sealing and safe preservation.

Step 4: Use a non-metallic bubble remover or a plastic spatula to run around the inside edges of the jars and release trapped air bubbles. Double-check your headspace and add more liquid if necessary. Wipe the jar rims with a clean damp cloth to remove any residue. Place the flat lids centered on the jars, then screw on the bands fingertip-tight.

Step 5: Place the jars on the rack inside your pressure canner. Secure the lid with the vent pipe open, then heat over medium-high until you see a steady stream of steam escaping. Let the steam vent continuously for 10 minutes to purge all air from inside.

Step 6: Close the vent pipe by attaching the weighted gauge or screwing the petcock shut, depending on your canner model. As steam pressure builds, watch for the gauge to reach your recommended pressure level (adjusted for altitude).

Step 7: Once the proper pressure is steady, begin timing the process. Quart jars need 90 minutes, while pint jars take 75 minutes. Keep an eye on the pressure and adjust stove heat to maintain it. If pressure drops, reset the timer and start over.

Step 8: When your timer signals done, turn the heat off but leave the canner closed and undisturbed so it depressurizes naturally. Only when the gauge reads zero and the lid lock drops can you begin opening.

Step 9: Remove the weight carefully, then unlatch the lid while lifting it away from your face to avoid steam burns. Leave the jars inside the open canner for 10 minutes to stabilize before taking them out.

Step 10: Lift jars straight up with a jar lifter and place them on a towel-lined surface spaced apart. Let them cool undisturbed for 12 to 24 hours. After cooling, press the center of each lid to confirm a seal. A properly sealed lid will not flex or pop back.

Servings and Timing

This recipe yields about 4 servings when fresh, or a batch of 4 quart jars for long-term storage. Prep time takes roughly 30 minutes, mostly for chopping and packing jars, while the pressure canning step is around 2 hours including venting and processing time. Cooling jars require 12 to 24 hours for complete sealing, so planning ahead is key if you want your soup ready for future meals.

How to Serve This Raw Pack Chicken Vegetable Soup Canning Recipe

Three glass jars with silver lids are filled with a thick yellow broth containing visible pieces of light-colored meat, orange carrot chunks, and green vegetables. The jars stand on a white marbled surface, arranged in a slight arc with the center jar closest to the camera. The background shows a blurred kitchen setting with soft light and warm tones. photo taken with an iphone --ar 4:5 --v 7

I love serving this soup piping hot straight from a jar warmed on the stove or in a microwave for a quick lunch or comforting dinner. It pairs beautifully with rustic crusty bread or garlic toast to soak up every last drop of the savory broth. For a heartier meal, I often add a simple garden salad dressed with lemon vinaigrette or a side of steamed green beans.

Presentation-wise, I like to ladle the soup into wide bowls and top it with freshly chopped parsley or a sprinkle of grated parmesan cheese for a fresh, bright contrast. Garnishing with a twist of cracked black pepper adds just a little kick. For a non-alcoholic option, a sparkling water with a lemon slice complements the lightness, or a chilled glass of dry white wine works wonderfully for dinner parties.

This soup is ideal for family dinners, potlucks, or holiday gatherings when you want to serve something homemade but low fuss. I find the warmth and wholesomeness of the flavors appeal to all ages, and serving portions in moderate bowls makes it a cozy but light option. Plus, it re-heats beautifully, making meal prep and leftovers a breeze.

Variations

One fun way I customize this Raw Pack Chicken Vegetable Soup Canning Recipe is by swapping out vegetables according to the season or what’s in my garden. Sometimes I add diced zucchini or green beans for extra color and crunch. If you’re aiming for a lower-carb option, cauliflower chunks make a great potato substitute.

If you’re on a gluten-free diet, this recipe is naturally safe since it only contains wholesome vegetables, chicken, and broth without any thickeners or additives. For vegan or vegetarian variations, I’d recommend skipping the chicken entirely and boosting the broth with mushroom or vegetable stock, and adding more beans or lentils for protein.

For a punchier flavor, experiment with different dried seasonings like smoked paprika, rosemary, or a pinch of cayenne to bring out bold notes. While pressure canning is essential for safety here, cooking the soup fresh on the stove as a quick weeknight meal also works great with the same ingredient list, just simmering until the chicken is cooked through and veggies tender.

Storage and Reheating

Storing Leftovers

After opening a jar of this soup, I store any leftovers in airtight containers in the refrigerator. Glass containers with secure lids work best to keep the flavors fresh and prevent absorption of fridge odors. The soup will keep well for 3 to 4 days when refrigerated properly, so try to use it up within that timeframe for the best taste and safety.

Freezing

While this recipe is primarily designed for pressure canning, you can freeze cooked soup if you prefer. I recommend cooling the soup completely and transferring it to freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It’ll stay good in the freezer for up to 3 months. When you thaw it, do so overnight in the refrigerator for even reheating.

Reheating

The best way I’ve found to reheat this soup is gently on the stovetop over medium heat, stirring occasionally until warmed through. This helps preserve the texture of the chicken and vegetables, unlike microwave reheating which can sometimes dry ingredients out. If you use the microwave, heat in short intervals and stir between sessions to warm evenly. Avoid boiling the soup after reheating to keep the flavors and consistency intact.

FAQs

Can I use frozen chicken for this canning recipe?

It’s best to use fresh, thawed chicken when packing jars raw for canning. Frozen chicken can release excess water, potentially affecting jar sealing and soup texture. If using frozen, fully thaw and pat the chicken dry before packing.

Is it necessary to use a pressure canner for this Raw Pack Chicken Vegetable Soup Canning Recipe?

Yes, because chicken and vegetables are low-acid foods, pressure canning is essential for safety to ensure all bacteria are killed. Water bath canning is not safe for this type of soup.

Can I adjust the seasoning to make it spicier?

Absolutely! I often add a pinch of cayenne pepper or a dash of hot sauce to the broth before packing jars if I want a spicy kick. Just be sure not to add any thickening agents or dairy when canning.

How long can I store the canned soup safely?

When stored properly in a cool, dark place, your canned chicken vegetable soup will remain best quality for up to one year. After this time, flavor and texture may decline but the soup should still be safe if the seal is intact.

Can I use homemade chicken broth instead of store-bought?

Definitely! Homemade broth adds fantastic flavor and depth. Just keep it warm when packing jars to maintain proper canning temperature and headspace.

Conclusion

If you’re looking for a nourishing, easy-to-prepare soup that you can store for busy days, I wholeheartedly recommend trying this Raw Pack Chicken Vegetable Soup Canning Recipe. It’s a delicious way to capture the flavors of home-cooked comfort, with the convenience of a ready-made meal waiting in your pantry. I can’t wait for you to enjoy this as much as I do — it’s truly a game-changer for soup lovers and home canners alike!