Chicken Soup Base

Starting things off with my latest canning adventure: my Chicken Soup base.


This base can go Mexican, Italian or New England even.

The base is 5-6 lbs. of chicken breast, cooked in a large pot of water, salted.
Remove the chicken when cooked through and shred into smaller chunks.
Return the chicken pieces back to the broth to stay warm.
In a large pot, heat one large bag of frozen corn, 2 boxes of frozen spinach, one bag of frozen onions/green pepper pieces. Cook down the water from the veggies and add some jalapenos if you like it spicy.





To can the base: fill each Quart jar about half full with Chicken pieces.
Fill the remainder of the jar with the veggie mix.
Add salt, red pepper and at least 2 tsp. of chili powder to each jar.
Then ladle enough of the broth from the chicken into each jar leaving 1 inch head space. Remove air bubbles from jars, clean jar rims carefully and place on lids and rings. Process for 90 minutes at your area's pressure, mine is 10lbs. Should make about 6 Quarts if you use 5-6 lbs of chicken breast meat.


For a Mexican soup: add more Chili powder when you are ready to eat the soup and serve with chips.
For Italian: add a small can of tomato paste to the soup when heating and drop in some dry pasta or fresh ravioli is good too right before serving. Great served with hearty hot bread.
For a Corn Chowder soup: Add some milk or cream before serving and some croutons and Parmesan on top.


Soup base should be stored for up to two years without flavor changes.