This chicken and veggie soup recipe is likely the most versatile soup I make . When we serve it , we add noodles , Elmer Rice or barley , reckon on our humor . It also makes a keen understructure for chicken and dumplings ; just supply the naked dumpling once the soup is heated and let them fake in the hot broth until done .
Ingredients
- You ’ll need ~3⁄4 pound unprepared onion , 3 ear of edible corn and 1 1⁄3 pound unprepared carrots .
Read more : New to pressure canning ? Here are some basics to get you come out .
Preparation
Prepare pressure canner , jarful and lids . You ’ll involve 14 dry pint jars or 7 quart jars . Fill the canner with a few inch of water , according to the producer ’s instructions , and put the canner on the kitchen stove over small heat with the jars inside to stay blistering . This is a hot - multitude recipe , so the pee needs to be about 180 degrees Fahrenheit .
In a with child stockpot , combine the Gallus gallus with the broth and institute to a boil . Boil over medium hotness until the chicken is fudge , about 10 moment .
Add onions , corn , carrot and spice to stockpot . fetch to a boil over high high temperature , then bring down the estrus to a gentle boil . Boil for 5 minutes .
The vegetables will not be in full cooked by the time they are done boiling ; they will wind up cook in the jars while being processed .
Remove the stockpot from the heat . cautiously lade the soup into the disposed jars , making sure to put the solids evenly into the jolt and leaving 1 inch of headspace .
Remove the bubbles with a bubble removal tool and recheck the headspace . If you terminate up short of liquidness , top the jars off with simmering water or blistering chicken broth . pass over the rims with a clean-living , dampish material . Put the palpebra and band on the jars and debase them into the pressure canner .
Process the shock , harmonize to the manufacturer ’s instructions , at 10 psi for 75 minutes for 1 - pint jarful and 90 transactions for 1 - quart jar , adapt for EL if necessary .
After processing , allow canner to depressurize of course , then remove the jars and let them chill on the retort for at least 12 hour . Check the seals and store the jars for up to 1 year .
For wait on , empty a jar of soup into a medium stockpot . Heat over medium oestrus for 10 minutes , or until ripple . If you like a buddy-buddy soup , inspissate with a cornstarch or flour slurry . Serve with alimentary paste , rice , barley or dumplings . Garnish with thyme or Petroselinum crispum .
This recipe for chicken and veg soup primitively appeared in the January / February 2022 issue ofChickensmagazine . It is reprinted with permission fromPressure Canning for Beginners and Beyondby Angi Schneider , Page Street Publishing Co. , 2021 .
