Sunday, January 15, 2012

Layered Chicken Soup

So I've been seeing alot of talk about this layered chicken soup in the canning groups and a few other blogs. Of course when you hear so many rave reviews you just have to try it for yourself. For me when I saw a picture of it in the jars it was so pretty. So I happened to catch some vegetables and chicken on sale this past week. Anytime you find it on sale you gotta do something with it. Right? I have to say that every recipe is meant to be made ones own so I varied from the orginal slightly.


Here are the ingredients that I used. Amounts are approximate for a one-quart jar:

1 cup cubed potatoes (peeled, raw)
1 cup sliced/cubed carrot
2/3 cup corn
2/3 cup green beans
1/3 cup peas
1/2 cup cooked chicken meat (reserve the broth)
1 tablespoon onion, chopped
2 tablespoons chopped fresh Roma tomatoes
1/2 chicken buillion cube

I cooked the chicken in large stock pot with 2 buillion cubes, 1 large onion quartered peeling included, 4 carrots peeled and cut into large chunks, 4 ribs celery cut into chunks, tablespoon thyme, tablespoon parsley, 3 cloves of garlic peeled and crushed, 2 bay leaves, 8 peppercorns in a large pot covered in 2 gallons of water. When chicken legs were pulling apart from the body approx 20 to 30 minutes. I removed the chicken and let it cool just enough for me to handle it. Peeled skin off and put back in with the stock, removed meat from bones and put the carcasses back in pot and continued to cook for about 2 hours. Next time I am going to let the stock cook for a whole 8 hours, possibly in the crockpot over night.

I then strained the broth by using coffee filters and a strainer. I would of used cheese cloth but I didnt have any at the time. It yeilded a beautiful stock with a great flavor.

While the stock was cooking I peeled and chopped the vegetables, cut up the chicken and steralized the jars. The corn, peas and green beans were all from the frozen food section of the grocery store.

Layer each of the ingredients into a one-quart canning jar. Alternate darker to lighter colors for a good look to your layers. i arranged mine in this order: potato, carrot, green beans, peas, chicken, corn, onion and tomato. You certainly can do it any way you like.


Covered with the stock that I made, leaving 1 inch of head space. Pressure can at 10 lbs for 90 minutes, allowing for your local elevation.


And the finished product is this beautiful layered soup. Making a good stock yeilds a nice rich color. 
Pin It

101 comments:

  1. I also can all my soup. Even though you are not supposed to can rice because of how much it swells, I find that I can add 2 Tablespoons without any problems.

    ReplyDelete
    Replies
    1. I've seen a few recipes with rice. It was just a tiny bit. I'm thinking its just fine as long as it's a small amount. I think a lot of recipes have been tagged as no no's because they haven't been tested by the government. I did meatballs with eggs and crackers and they are just fine. I will be posting the recipe here but it will be done so with caution.

      Delete
    2. I look forward to that post. I have been canning for maybe five years and still feel like I have so much to learn.

      Delete
    3. I'll be posting this evening about the meatballs. I wanted to make sure they were going to be good. I can't wait to make some more.

      Delete
  2. Absolutely gorgeous!! I have been making my own jarred soups for years, and never once thought of this!! It would be perfect for new moms and sick neighbours/relatives, as a little pick me up or thinking of you gift, that you can always have on hand!! Thanks so much!!

    ReplyDelete
    Replies
    1. Thanks was super easy. Great idea for gifts also.

      Delete
  3. This is a great idea, how long can you keep these for please, im new to this :) x

    ReplyDelete
    Replies
    1. You can safely keep home canned goods for two years.

      Delete
    2. WOW, That is too cool, I bet the sodium is much lower in these verse store bought

      Delete
  4. Love the layering, so pretty before and after canning! Odd question....is it necessary to cook the chicken first?

    ReplyDelete
    Replies
    1. You dont have to but I did and used its broth in the canning process.

      Delete
  5. No, Not "necessary" to precook the chicken. It will cook during the 90 minutes of Pressure Cooking.

    ReplyDelete
  6. whats the best way to store it after its done? thinking of trying a few of these things. as i live in a hurricane area. but its hot here almost year round

    ReplyDelete
    Replies
    1. You will need to store your canned goods in a cool dark area. You can easily put it on shelves then use heavy blanket, towels or curtains to cover them. By keeping them in a dark area it helps maintain the color of your foods.

      Delete
  7. Must it be pressure canned? I don't have one of those. :)

    ReplyDelete
    Replies
    1. All meats must be pressure canned. You can pick up a nice Presto Canner at Walmart for around $60.00. This model can also be used on glasstop stoves.

      Delete
    2. All of your low acid foods and meats need to be pressure canned. You can find pressure canners on ebay, amazon and at your local hardware and walmarts for decent prices.

      Delete
    3. i have always canned using the boiling water bath. because i can't afford a pressure cooker. but, i always check and make sure the seal is not broke and the color and smell before using.

      Delete
    4. It's very important that you pressure can any low acid food. Check ebay, flea markets and yard sales for a pressure canner. I bought my first one from ebay and used if for several years before I got my big All American canner. I usually find used ones around 30 dollars. Walmart has pressure canners reasonable too. Now would be a good time to put one on layaway since christmas layaway is open.

      Delete
    5. Also keep in mind a pressure cooker is not the same thing as a pressure canner.

      Delete
    6. For anyone who cans veggies and meat without a pressure canner, you are putting yourself, your family and friends at great risk of becoming sick or even dying from botulism poisoning if you continue doing this. Botulism is tasteless and odorless and can not be detected. Please read more regarding this on the USDA website. http://nchfp.uga.edu/

      Delete
  8. Good question, does it need pressure canned? How long is it shelf stable or does it need refrigeration? I too, am new at canning. Looking for new Christmas gift ideas.

    ReplyDelete
    Replies
    1. Yes, all meats need to be pressure canned. There is no reason why this wont be good 1, 2 or 3 years from now. But, if your household is anything like mine it wont last that long.

      Delete
  9. I have read where any kind of meat must be pressure canned to prevent harmful bacterial growth.

    ReplyDelete
  10. I've safely kept pressure canned soups/stews for 3 years (a few jars were way in the back and I forgot about them). They were still as good as the day I made them! If the seal breaks, throw it out. If it smells funny, throw it out. Try to keep in dark place so the color won't get dark. I have a room full of large metal shelf units and I hang heavy curtains over the shelf units that keep my canned foods.

    ReplyDelete
  11. I have this soup in the canner right now! :) Hope they all seal and taste as good as it looks!! Thanks for the idea!! :)

    ReplyDelete
    Replies
    1. I love making this soup and the kids gobble it up pretty quickly. I'm have to can some more pretty soon. I only have one jar on the shelf right now. It don't take much longer to layer the soup. Hope you enjoy Sandy H.

      Delete
  12. If you have already cooked the meat (chicken) why do you pressure can for 90 minutes? I pressure can for 90 minutes my raw meats ie: elk, beef, salmon, tuna (110 minutes). But if the chicken is already cooked??

    ReplyDelete
    Replies
    1. Michelle, I wondered that myself but it turned out just fine. This was not my recipe I saw it elsewhere and canned it and my children loved it. I posted for all others that would be interested in doing so also. You must can it for the amount of time needed for chicken if that makes any sense. Check your canning book for chicken canning times. If I could find my book I would look it up. But, its buried and in one of these piles of stuff.

      Delete
    2. Even if the chicken is cooked before you do the canning, it's still imperative to pressure can this soup because of the low acid vegetables that are in it...all the vegetables in this recipe are low acid, and therefore MUST be pressure canned.

      Delete
  13. can anyone tell me about how long it should be cooked after opening? since the carrots are not cooked.

    ReplyDelete
    Replies
    1. It only needs to be warmed. The carrots will be cooked during the pressure canning process.

      Delete
  14. Replies
    1. I don't find them mushy. I use all frozen veggies and they turn out just like bought canned soups.

      Delete
  15. Great post, I put your link on my DIY blog: http://athomediy.blogspot.com/2012/10/canned-soup-for-dinner-oh-yes.html

    ReplyDelete
    Replies
    1. Thank you! I will put a link back to your blog.

      Delete
  16. This is such a great idea! I will definitely be trying it soon.
    Looking forward to reading more of your blog also.

    Thanks for sharing,
    Michele

    ReplyDelete
    Replies
    1. Thanks Michele. Hopefully you will find it as easy as I did.

      Happy Canning!

      Delete
  17. What a nice idea to layer the soup very pretty. I have one question, I see lots of pictures on different blogs and they all seem to line the jars up then fill at once. Doesn't this cool the jars down to much? I am just getting back into canning after 25 yrs and only did it a little back then.
    I always seem to be so rushed and do one jar at a time, taking them out of hot water empty, fill, close and back into the canner. Any tips would be very helpful.. thank you

    ReplyDelete
    Replies
    1. Well yes this will cool the jar but you can do it either way. If you check out the new Ball Book guide lines it does say that the jar does not need to be sterilized. So you can choose to start out with a cold canner or a warm canner. I sterilize my jars, put them upside down an a clean surface, usually a towel, and then fill one jar at a time and then cap when I have all jars filled just in case I have uneven proportions.

      Since you are getting back into canning I would suggest getting a new version of the Ball Blue Book Canning Guidelines. That's what I did when I started canning on my own this time.

      Good Luck and Happy Canning

      Delete
  18. do you put the veggies in frozen, or let them thaw first?

    ReplyDelete
    Replies
    1. Jenn, I used frozen corn, green beans,and peas. The other veggies were fresh. You could certainly use all frozen.

      Delete
  19. I was wondering if you knew how long to pressure can this recipe if I use pint size jars instead of quart jars? I've been thinking about this recipe since you posted it but haven't gotten around to doing it. Now it's getting cold, I live in florida, and it's time for soup. thanks.

    ReplyDelete
    Replies
    1. I'm fixing to can some more myself a few different varieties actually. Pints 1 hour 15 minutes at 10 lbs pressure.

      Happy Canning

      Delete
  20. I don't have a pressure cooker and they make me nervous so I dehydrate all then put in mason jars. :-) just add stock to cook :-) Or could thicken stock and turn it into leather and store that way

    ReplyDelete
    Replies
    1. Interestings, but, what ever works for you is great.

      Delete
  21. I would like to know if you could can this in a water bath canner?

    ReplyDelete
    Replies
    1. I'm sorry it is NEVER safe to can meat using the water bath method. The reason being is that you could never get the water hot enough or long enough to kill the organisms in the meat. This is why you must pressure can all meats and low acid foods.

      I know back in the old days they use to use water bath canning but times have changed and we know a lot more now than the folks back in the day.

      Good luck and be safe.

      Delete
    2. The point can NOT be made more emphatically! Can MEAT and VEGETABLES in a PRESSURE CANNER!!!
      I had Clostridea Deficile once and had to be hospitalized. This was traced to a reaction I had to antibiotics used after a tooth extraction. Perfect storm sort of thing. The point is that a sickness attacking your gut can kill you. Follow all directions religiously. Just because you haven't died yet means just that. If you 'can' food follow the rules! If it requires a pressure canner get one and use it. It's a lot cheaper than a stay in the hospital or a funeral.

      Delete
  22. I know tht I am late to the game on this, but PLEASE as stated above many times it is NOT safe to water bath can any meats. Botulism is an orderless bacteria...you can't see it either. Be safe and use a pressure canner...

    ReplyDelete
    Replies
    1. I just can't stress enough that a pressure canner is so important these days.

      Delete
  23. I do not like cube chicken in my soup. Can I pull it apart instead of cubes?

    ReplyDelete
    Replies
    1. Sure nothing wrong with pulling it apart!!

      Happy Canning

      Delete
  24. Question I make VERY large quantities of soup is all soup cooked at 10 lbs for 90 min.... I use mostly vegetables and beans with added hamburger or turkey burger for flavor? In case I don't get back to this could you email me.... I am pretty forgetful!
    isyourphonepayingyou@gmail.com I

    ReplyDelete
  25. About how many servings do you get per jar? We are a family of 6.

    ReplyDelete
    Replies
    1. Here's the good standard answer 1 quart is 2 pints. 1 pint is 2 cups. Therefore, there are 4 1-cup servings of soup in a quart.

      Delete
  26. This sounds and looks excellent and a must try! thank you for sharing

    ReplyDelete
  27. I have canned many items in a waterbath. I have 2 pressure cookers and have always been to intimidated to use them for canning. I don't know how to make sure the pressure is right, when to start the time, etc.. Do you have any tips for me? BTW, I love that you take the time to respond to all the comments. A lot of people don't do that! :)

    ReplyDelete
    Replies
    1. Good morning Stef!

      I hope you overcome your fear of pressure canning. You can do so much more with a pressure canner.

      On both weighted and dial gauged canners you begin timing once the jiggler begins rocking. It only needs to rock 4-5 times every minute. I know mine rocks more than that a minute but I like it that way. If you have a dial gauge and it says 10 lbs pressure for the product you can safely let it rise to 11 or 12 lbs if it goes above that you can lower your temp a little to maintain it. I have found the temperature in your kitchen will greatly determine how high or low you turn the heat. I start mine at high and adjust from there. I hope this helps you. I'm going to do a video for you Saturday. (My husband is off and the tv runs all the time when hes home.)

      Delete
    2. Thank you so much! I will watch the video. I think mine are weighted. I don't see any type of dial. I am so excited to open up the world of pressure canning. I would do so much more if I just knew how. I am also curious about adjusting the temp. (how much and how do you know you have it right) I know it sounds crazy, but I know how important it is, for food safety, to get it right. Thanks again, and I look forward to the video. YAY!

      Delete
    3. Just wait till you actually taste your OWN canned food! Other than giving birth to my children I have had no greater satisfaction. You know everything that went into it and controlled the whole thing. Can on girl....you will love it!

      Delete
  28. Any problem with canning celery? Will it become mushy/stringy?

    ReplyDelete
    Replies
    1. I can celery all the time. I don't notice it as stringy but it does get real soft.

      Delete
  29. Could I make this and freeze a couple jars rather than caning them if I were to eat them in a much shorter period of time.

    ReplyDelete
    Replies
    1. Well I don't see any reason why not.

      Delete
    2. Awesome Idea, gonna do some freezer until I get a pressure caner, they've always intimidated me but I'm bound to get over that. Thanks for mentioning it :)

      Delete
  30. Looks like a great recipe. Only thing I'm unsure about is the half cube of bullion in each jar. I'm not sure powdered bullion is safe to can since it can have starches and things in it.

    ReplyDelete
    Replies
    1. I've been using bullion for years in many different canning recipes. I have not ever had a jar come unsealed or have a bad odor. I've seen it in many canning recipes in the past. It can be an option and one could use the better than bullion or use a chicken stock if they wish. I will do some checking though. I did look on the label and it did say milk and wheat. I'll be back on this topic.

      Delete
    2. I just wanted to revisit this topic after doing a little research. I found a recipe from the ball blue book that calls for chicken bullion cubes ( http://www.freshpreserving.com/recipe.aspx?r=66) just to verify that it is safe to use the bullion cubes. I try not to pass on info that is incorrect or maybe unsafe. I know I still do a few practices that are iffy by today's canning standards. I try not to pass my bad habits on to others. Some old habits are hard to break. Please feel free to bring anything to my attention that you think is questionable. I love a good challenge to see if I am correct or wrong. Believe me I have been wrong a few times. :)~

      Delete
    3. How do you cut the bouillon cube in half? It is hard as a brick bat!

      Delete
    4. How do you cut the bouillon cube in half? It is hard as a brick bat!

      Delete
  31. I am new at pressure canning, I am not sure how toget the pressure to 10 lbs and stay there I think it is how hot the heat is but how do I keep the pressure to stay there. I'm not sure. Thanks for your help

    ReplyDelete
    Replies
    1. What kind of pressure canner do you have? Is it similar to the one I have pictured above?

      Delete
    2. I'd like to pass on something about keeping the pressure fairly even that I learned when just starting out. Farm girl, you are right about starting at high and then adjusting down. When I first started canning, I had a devil of a time keeping the correct pressure - it would jump wildly, up or down, 3-4 pounds every few minutes. Then I discovered that I hadn't been removing the trapped air bubbles within the food, and that made all the difference. Since I became religious about removing the trapped bubbles, I have never had a problem. Anonymous: When your pressure goes 1 pound over your goal at the beginning, then begin to lower heat FRACTIONALLY until you finally stay about 1/2 pound above goal. If you drop below the goal pressure, you must bring it back up and start timing over. It has to do with the length of time organisms are exposed to the heat, determined by the density of the most dense item in the jar.

      Delete
    3. Thank you for jumping in Anonymous! I totally agree with you. I also want to add that you should vent your canner for the full 10 minutes or what ever your canner calls for. Each step as minor as they sound are very important.

      I have never canned on a glass top but by what I'm hearing some of them the burner or how ever that works don't stay on continously like gas and regular electric burners. So you may want to check that out.

      Delete
  32. I enjoyed reading all the comments. I cant wait to try this. I love to can fruit but have never tried soups or other food items...I have a question. I have seen recipes where you use freezer canning jars. I have never been able to find these jars..are regular canning jars safe to put in the freezer or are there actual freezer jars?. Thanks Pat

    ReplyDelete
    Replies
    1. Thanks for stopping by my blog. I hope that I can answer any and all questions you have.

      I only use the half pints (jelly jars) in the freezer. Ball makes great freezer products. I have seen them at Walmart, Target and Krogers, some hardware stores that carry canning supplies. Amazon would be an excellent place to find them also.
      The ones I have seen are made of a durable plastic.

      I don't typically use those kinds of containers. I normally just use resealable bags and wax paper but it really depends on what I'm freezing.

      Hope that helped you some.
      ~ Farmgirl

      Delete
  33. Hey I have few Questions. I canned the chicken soup last night, 7 quarts. Two didn't seal... they will be dinner tonight. Those two jars were not boiling like the other 5 jars. I packed jars tight, free air bubbles, added more broth 1 inch headspace, cleaned rims with towel with a little vinegar on it. Why didn't those 2 jars seal? Why did the broth drop 2 inches after cooking, in alot of the jars? Is it safe to eat if the food is not covered with broth? Thanks Tisha

    ReplyDelete
    Replies
    1. Some of my jars loose liquid too it could be from a number of reasons. First your vegetables, potatoes and such could of soaked up some of the juices/liquid. Secondly when the foods swell and if the lids were not on tight enough the liquid could of escaped. The lids are only suppose to be on finger tight. As long as the jars sealed they are safe for you to eat. I'm not at home right now. I'll touch on this more later this evening. Thanks for the questions!

      Delete
    2. Thanks for the reply and thanks for such a great blog. I made the brown sugar carrots last night and they look beautiful. I'm making the beans tonight. Thanks again

      Delete
  34. I am curious about how tight the jars are packed as NCHFP clearly say soups have to be 50% solids to 50% liquids. Did you find an alternative source that recommends this?

    ReplyDelete
    Replies
    1. There is quite a bit of liquid in the jars. This works and I have never had an issue with it.

      Delete
  35. Have you ever done hamburger soup or mushroom soup? What about Alfredo sauce?

    ReplyDelete
    Replies
    1. I did a hamburger vegetable soup which I do believe I have listed. I haven't done anything much past the normal chili and vegetable soups. I do plan to change that.

      I won't attempt to do anything with milk products so Alfredo will be out. You could make the base and add the cream later when preparing.

      Delete
  36. Great info farm girl, thank you. You seem to have much experience so am hoping for some guidance as I am a newbie canner. I am having a problem figuring out how to maintain the proper pressure n my canner. It will run high I back it down a bit then it will be low so I up it and it'll go high again. 1) If I still hear the ping is my food still safe? 2) What happens if the pressure runs high the entire time? I am sssuming higher is better than lower, yes? I am in central Florida trying to maintan 10#s using a new presto on a glasstop stove. Any input is appreciated

    ReplyDelete
    Replies
    1. Well I have been helping can for over 25 years. I've only been canning on my own for around 8 years. I would like to say I'm pretty well seasoned when it comes to canning. I would much rather see your canner running a little too hot than too low. I run mine a pound to two pounds hotter all the time, as my stove is a pain in the rear too. If your temp dips down too low you should restart your time. It sounds like to me that your burner has an auto thingy on it and the heat does not stay consistant. I would seriously think about buying one of those burners for your counter top that will give you an even heat. I personally am going to buy a propane camp dual burner to start canning on. All, I can say is allow your canner to run alittle hot that way you can make sure your being safe.

      Delete
  37. love your blog, I have a question, can you recommend other frozen or fresh vegs. that could be used in this chicken soup recipe, like okra, broccoli, maybe white beans? I never canned soups like this before, only garden picked beans, peas, etc.

    ReplyDelete
    Replies
    1. I use a mix of frozen and fresh. I use fresh onion, carrots and celery, and frozen is the corn, green beans and peas and so on. I don't even thaw them. I use them straight out of the freezer. Works for me and no one can ever tell.

      Delete
    2. canning okra your going to get something slimy, broccoli don't can very well either. It can't stand up to the high temps for a long period of time. Broccoli califlower, and okra are better pickled. I have never pickled them myself though. Well not yet at least.

      Delete
  38. Can you tell me how you are able to get a little more than 4 cups of ingredients into a quart jar and still have 1 inch of head space. There must be something I don't know. BTW I have never canned but found an All American 21 1/2 quart Pressure Canner that lists for $250 at a garage sale for $60. They are out there if your are watchful. I am starting to can this year. Thank you so much for this post :) greglake20@yahoo.com

    ReplyDelete
    Replies
    1. The list of ingredients are approximate. You can see the jars are full to the neck. I assure you I didn't preform any magic. I've canned for many years and it has worked out great for me everytime. You found one heck of a deal on that canner. I hope you picked it up for that great price. I need one more canner and I will be happy as a lark. I have two all americans, and one mirror brand. I'm seriously thinking about getting me a camping stove and canning outside this next season. Indoors i just too hot for me.

      Delete
  39. I cut all my vegetables small. As you can see from my pictures it is to the one inch headspace. I fill the jar with liquid to the same line and as it cooks in the canner the vegetables cook down and leaves a good bit of liquid and the proper amount of headspace. Really it does all work out.

    Yes your correct if you have a watchful eye you can score canners at crazy cheap prices.

    ReplyDelete
  40. Ellite Pressure Cooker Electric 10 Qt
    How Long ?
    90 mins ?

    ReplyDelete
    Replies
    1. I am not experienced with the Electric pressure canner. You will have to look up a similar recipe in the provided pamplet. Do let me know how it turns out.

      Delete
  41. Aunt Saucey - Don't can in a pressure cooker. Can in a pressure CANNER. There is a big difference. Cook in a cooker and can in a canner.

    ReplyDelete
    Replies
    1. Your correct. Cookers are for cooking only. Canners are for canning.

      Delete
  42. I have read all these posts. And none of them or you, said if you add any salt as a preservative. Can you tell me if you do or not. I have been canning since I was 10. I am now 72. But I have never done soup. Yes I do have a pressure canner. Quart size. I will check back with you in a day or so. Thanks..

    ReplyDelete
    Replies
    1. I don't add any extra canning salt. I'm not allowed to have the extra sodium so I cut it out as much as possible. The chicken bullion cube has plenty. I have yet to see a jar spoil or become rancid because I didn't add it.

      Delete
  43. This comment has been removed by the author.

    ReplyDelete
  44. Hi, did you blanch the potatoes or treat them to keep them from darkening?

    ReplyDelete
    Replies
    1. No, I don't blanch them. They were just raw and sitting on cold water till I was ready to use them.

      Delete