Chicken Soup using Chicken Stock {pressure canned}

CHICKEN STOCK 
Makes approx. 4 Quarts 
 
Stock  Ingredients: 

• 4- to 5-lb chicken, whole 
• 4 quarts water
• 2 medium carrots
• 2 stalks celery
• 2 medium onions, peeled, quartered
• 1 Tbsp Pink Salt or Kosher Salt 
• 10 peppercorns
• 2 bay leaves

Stock Directions: 

SET rinsed, cleaned whole chicken into water in a large sauce/stock-pot. with all other ingredients. Bring to a boil. Cover, reduce heat and simmer, for 2 hours or until chicken is tender. Remove pot from heat. Skim off any foam. 

REMOVE chicken from stock, reserving chicken for soup recipe below. Strain stock through a sieve or several layers of cheesecloth. Allow stock to cool until fat solidifies. Skim off fat. OR pass the stock through a fat separator (I ran mine through twice)  Continue on to making Chicken Soup (below) you could stop and can just the stock at this point. 

Yield:  4 Quarts 

CHICKEN SOUP 

 Soup Ingredients: 

• 4 Quarts Chicken Stock, from recipe above. 
• 3 cups diced or shredded chicken, from recipe above.
• 1-1/2 cups diced celery (about 2 stalks)
• 1-1/2 cups sliced carrots (about 3 medium)
• 1 cup diced onion (about 1 medium)
• 1/2 cup frozen peas
• Pink or Kosher Salt, optional
• Ground Pepper, optional
• 1 Tbs Organic Chicken Better then Bullion paste 

COMBINE chicken stock, chicken, celery, carrots, onion and peas in a large sauce/stock pot. Bring mixture to a boil. Reduce heat to simmer. Season to taste with salt and pepper, if desired. Add bouillon paste. Cook until bouillon is mixed in:dissolved.  

USING A SLOTTED SPOON LADLE SOLIDS into hot jars until each jar is HALF FULL. Then add hot chicken STOCK into each jar leaving 1 inch headspace. Remove air bubbles

ADD more stock if needed to bring to proper headspace. Wipe rims with a paper towel dampened with vinegar.  Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

PROCESS filled jars in a pressure canner at 10 pounds pressure (or according to your local altitude) 1 hour and 15 minutes for Pints and 1 hour and 30 minutes for Quarts. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.  Remove rings, wash jars in midly warm soapy water, dry, label and store in pantry. 

​Yield: Approx 8 pints of Soup (and I had 2 pints of stock left over which will be canned as well) 

  *If you prefer noodles in your soup - add to the soup when opening to Heat before serving.  Noodles, Pastas, Rices are not safe to can.