A flavorful and hearty chicken and bean soup, perfect for canning and enjoying anytime.
Cook the chicken in a large pot with enough water to cover until fully cooked.
Cooking the chicken in water creates a flavorful broth you can use in the soup.
Once cooled, shred or dice the chicken into bite-sized pieces.
Shredding the chicken while it's slightly warm is easier than when it's completely cold.
Prepare your pressure canner and sterilize the jars and lids.
Ensure jars are sterilized to prevent contamination and spoilage.
In a large pot, combine all the vegetables, beans, tomatoes, and seasonings. Add the chicken broth and water.
Mix the ingredients well to ensure even seasoning.
Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
Simmering helps meld the flavors together.
Add the cooked chicken to the pot and simmer for an additional 5 minutes.
Adding the chicken last prevents it from overcooking.
Ladle the hot soup into the sterilized jars, leaving 1-inch headspace. Remove air bubbles, wipe rims, and seal with lids.
Use a funnel for easier jar filling and to keep the rims clean.
Process the jars in a pressure canner according to the manufacturer's instructions for your altitude.
Follow the pressure canner's guidelines to ensure safe preservation.
Allow the jars to cool and check the seals before storing.
Properly sealed jars will have a concave lid that doesn't flex when pressed.
Store the jars in a cool, dark place and enjoy your soup anytime.
Label the jars with the date for easy tracking.
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