Pantry Meals Classic Chicken Soup Base

When you want a fast chicken soup base from your pantry meals, this base is the way to go. You can use this base as is for chicken soup, you can add noodles or rice, dumplings, thickener, cream, or a cream-of-anything soup mix, or even make it creamy then put a crust on top for Chicken Pot Pie. We don’t want to eat the same thing every week. This flexibility gives us options. We all like options.

Be sure to pop over to see Constance @CosmopolitanCornbread to see other videos in the playlist for #marchcanningmadness By canning pantry staples in March we are ahead of the game when the big harvest rush is on.

What I used for this recipe.
It’s a very forgiving, use what you like, sort of recipe.
7 quart jars
6 boneless chicken breast approx. 3lbs.
3lbs frozen mixed vegetables
green pepper, onion, and celery to your liking. I used 7 sticks of celery, 1 large onion, and 1 green pepper.
1/2 tsp-1 tsp salt, pepper, garlic powder, thyme, or other seasonings you might like.
Chicken broth, powdered bullion, or water as you’d like to bump up the flavour

Pressure Canning this recipe.
This is a raw pack method from combining 2 recipe methods in the Bernardin complete book of Home Preserving. 1-inch head space, 90 minutes with 10 pounds pressure if you’re below 1000ft elevation, or whatever the pressure and time should be for your elevation.

I combined raw pack chicken instructions, and vegetable soup instructions choosing the longest cooking time from any item in the recipe. In this case both recipes called for 90 minutes.

Come on into my kitchen today while I make pressure canned chicken stew using frozen vegetables yes you heard me right I’m pressure canning chicken stew or chicken soup with frozen vegetables I’m going to be using fresh boneless skinless chicken I have celery onions peppers and a bag of mixed vegetables

I’ll also be using salt pepper Thyme and garlic powder let’s get to it I’ve just taken that bag of vegetables and I’ve put it in a bowl with the hottest tap water I can get I don’t need to cook these you could put them on the stove

And bring them to a boil if you wanted to or pop them in the microwave to defrost them but I have to chop vegetables and I have to chop uh cut up that chicken so I might as well do this the lazy way and let the hot water do it

Just by sitting there if you use them as frozen vegetables that could throw off the temperature in your pressure caner and we don’t want to do that we want the pressure caner to come up to temperature properly and for the required length of time so these are just going to be

Defrosted and my vegetable scraps are going to be going in the freezer so that I can make vegetable broth in a couple of weeks I just want to give you an example of how much one quart of soup is really going to be this is a 2 quart

Pot this is the soup we use for our Campbell’s condensed soups or any of our chunky soups or anything like that and that is it it only fills half the pot the pot’s only as big as in my hands it’s not a huge pot it only gives you half a pot

So for my husband that’s one serving but for me that’s two servings or maybe three even by having that in mind we’ll know how much seasoning to put into the jars we won’t overdo it that way I have my veggies defrosted I have my meat cut

And I have my fresh veggies chopped up everything is ready to go because I’m doing raw pack and cold vegetable I don’t need to heat my caner cold product cold jars cold caner and that is going to sit there it has water in it

Now 3 lers of water and it has a splash a couple tablespoons of vinegar in there to keep the calcium off the side of my jars and now I’m going to start packing my jars it’s very easy chopping the vegetables was the most tedious part of this

Job I have seven jar seven quart jars because seven quarts will fit in my caner I have some dark meat that I will put in each jar and here’s my funnel I will split the dark meat up between the jars so that it’s even and then the rest of it is all

Light white uh light uh white meat so I’ll put all the white meat in now after you don’t need a funnel for this part why would I want to make chicken stew what will I use this for actually it’s I I like this because it’s versatile constant from Cosmopolitan

Cornbread has been doing a curated March canning Madness series for a couple of years but this year 2024 she opened it to be an open collab oration and that’s where I come in it’s an open collaboration and I’m going to make some canning products through the month of

March and take you along with me if someone is unwell I can serve just chicken soup if I want to be a little more adventurous I can make a cream of anything soup and make a creamy chicken soup I can also use that creamy soup and

Make a chicken pot pie now I’m going to switch over to the vegetables that were frozen that’s a one cup measure I probably only put in half a cup to start with and then I can put more in later if I feel like it can handle more later I

Don’t want to overfill it I have fresh vegetables to put in there too if I use the uh creamy soup base I can make chicken pot pie if I use it as a plain soup I can make chicken and dumplings or I can thicken it and make

Just a chicken stew I did the beef the same way this is beef with uh potatoes and carrots and onions and such I can use that as uh beef soup the way that it is or I can thicken it and I can make it a beef stew I like versatility because

We don’t always feel like eating the same thing day after day and having it creamy instead of instead of uh liquid or broth or having it I’m almost out of vegetables that’s actually going pretty far uh by having it creamy I can have it one way by

Having it plain I can have it a different way there’s my funnel this is onions I chopped up one onion but if you like onions you or you’re doing a larger batch of course you can do more I think onions will give this a great flavor that the frozen vegetables don’t offer

The frozen vegetables is peas carrots corn green beans and there might be a few lima beans in there this is green pepper green pepper offers a distinct flavor and I really like that as well as a shot of color the green pepper I had was very small so

It’s not going to go very far and now [Applause] celery now I’m just going to take the last of these mixed vegetables and put them on top all right time for some full transparency I ended up grabbing another bag of the mixed vegetables just to put more vegetables in those soups they will

Be fine they I defrosted them and did the same thing as I did it just took me a few minutes off camera to top those up now comes the fun part we get to choose the broth you can use your home canned broth you can use a Tetra box of broth

Which I don’t buy you can use uh a bullion powder or cubes or you can use plain water I’m going to go with the bullion in half I don’t like I have some kind of weird thing that I don’t like to use um canned products in a canned

Product this was done in September and these are done in March I don’t like making the canned goods last longer than they’re planned make sure my kettle’s boiling because for part of this I’m using boiling water I’m following the instructions on the container it says one teaspoon one scoop per

Um one cup of boiling water and I’m sure these are going to take two cups of boiling water so I’m going to put into uh one and A2 I can always strengthen it later if I want to right so one and A2 you can always add more at the time of

Cooking but you can’t take it away if you’ve spoiled it so one and A2 because there is salt in that bullion powder I’m not going to put salt in those jars but I will put some salt salt about half a teaspoon of salt in each of these other

Jars I have found that I like to I like to can without salt but I have found that my products are very much needing salt so we’ll just use a little normally you would put in um most recipes would tell you to put in a teaspoon per quart

Jar I just went with half and I’m going to put in some pepper I’m going to put in about half a teaspoon of garlic powder you could put in fresh garlic if you’d rather we like garlic and then I’m going to put in some th I am just putting boiling water in

These up to the bottom ring which is 1 in of head space while I’m waiting for that kettle to boil again I’m just going to make sure there are no air bubbles stuck in the bottom and I’m stirring things a little Bit of checking the head space again they’re all just fine and I’m going to wipe the rims with a cloth dampened with vinegar because you don’t want any uh there’s something stuck here you don’t want any um any grease on the ring on the on the

Rims I’ve had my Lids soaking in hot water not boiling just the hottest tap water I can get and that starts to soften the that starts to soften the the rubber ring on there without melting it it just warms it up a bit the caner water is not

Cold like frozen cold but it’s not uh not going to be a problem for pressure can for it’s not going to be a problem for thermal shock on my jars I have a lump of there it goes this jar had a lump of the um chicken seasoning the broth what do they call

That this one had a a chunk of the bullion uh mix so I crushed it up and I’ll stir these here in a second so sometimes you’ll get an air pocket stuck under meat and it’s difficult to work around so we uh make sure that that’s

Not happening I’m going to bring this to a boil steam will vent out of this for 10 minutes I want solid Steam for 10 minutes this button will also pop up I’ll put my Jiggler on there and I’ll watch for that to start jiggling and I will adjust the temperature on my stove

So that keeps a steady jiggle without being too fast fast or hissing too much and I will hold that for 90 minutes after 90 minutes I will shut my stove off and I will leave it undisturbed until this pressure here comes back down to zero this button here

Has dropped and this will stop jiggling at that point I will remove the Jiggler and make sure there’s no steam coming out of there I will loosen the lid but leave it sitting on top for another half hour 10 minutes is good but I leave it

For half an hour and even then as I pull the jars out oh I’ll show you okay the timer has gone off it’s time to shut off my caner at this point we just shut it off and let it sit we don’t remove the the weight or we don’t do anything else to

It just shut it off let it cool down for at least 10 minutes you’ll watch for this dial to go down to zero and for this to stop it’s jiggling okay our button has dropped the Jiggler has stopped moving and the dial has dropped down to zero we can take

That off there there’s no steam coming out of there right now I will open This and let it Steam for 10 minutes let it rest for 10 minutes and then I’ll open it and take the jars out okay that’s had time to vent so I’m not going to get scalded when I take the lid off let’s get these jars out of the

Caner I love it when the pressure has come off but these jars are still bubbling so there we go seven cans of chicken soup that can easily be made into a variety of meals as I mentioned earlier and I’m done my canning for the day one more convenience food to go on

The Pantry Shelf yum yum