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Canning Recipe

Chicken Soup

by: Dusti Cummins

2 quarts chicken stock
3 c diced chicken
    (about one 3 pound chicken)
1 1/2 c diced celery
    (about two stalks)
1 1/2 c sliced carrots
1 c diced onion
    (about 1 medium)
Salt and pepper to taste

Combine chicken stock, chicken, celery, carrots and onion. Bring mixture to a boil. Reduce heat; simmer 30 minutes. Season to taste. Ladle hot soup into hot jars, leaving 1 inch headspace. Adjust two-piece caps. Process pints 1 hour and 15 minutes in a steam-pressure canner.

Yield: about 8 pints or 4 quarts.

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