Category: Canning, etc. -

Canned Chicken Soup     

Ingredients:
2 whole chickens
2 gallons water
3 Tbsp. salt
3 pounds carrots
2 large onions
1 stalk celery

Preparation:
Bring chicken, water and salt to a boil. Reduce heat to simmer and cook until tender. Allow to cool and remove meat from bones. Put 3/4 cup meat in quart jar, top with carrots, onions and celery until the jar is 1/2-2/3 full. Strain broth and return to boil. Fill each jar to top with hot broth. Pressure can at 10 pounds for 90 minutes. Makes approximately 14 quarts.

To use, heat to boiling and add noodles or dumplings to taste.

Date added: 2013-10-25
Number of visits: 2380