Saturday, November 12, 2011

Layered Chicken-Vegetable Soup, Canned

I saw a picture of this online somewhere and I just HAD to make it. Now that I've made it I don't want to open the jars, they are just too pretty!

Here are the ingredients, but there is a lot of room for variations among the vegetables. 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
1/2 cup cooked chicken meat (reserve the broth)
1 Tablespoon (or more if you like) Onion
2 Tablespoons chopped fresh Roma tomatoes
1/2 Chicken bullion Cube

Cook the chicken in seasoned, simmering water for about 20 minutes. Remove bones and excess fat, and cut into chunks.

I used baby carrots which made it easier to chop into a consistent size.

The corn and green beans were frozen. I wouldn't suggest using already-canned green beans or corn because they are going to cook AGAIN for a long time.

The potatoes were cut to about 3/4 inch cubes.

Layer each of these ingredients into a one-quart canning jar. Alternate darker and lighter colors for a good look to your layers. I arranged mine in this order; potato, carrot, green bean, chicken, corn, tomato, onion.

Cover with the broth that you made when you cooked the chicken meat, leaving 1 inch of headspace. PRESSURE CAN at 11 lbs for 90 minutes, allowing for your local elevation.

Something I did was I made extra chicken and broth. I saved the extra chicken for another meal, but then I canned the extra broth. First I allowed it to cool, then skimmed off the fat on top. Then I strained it thru a fine strainer. Muslin might be a good strainer for this, also. For the broth it was also processed for 90 minutes at 11 lbs of pressure. Now I have quart jars of chicken broth all ready for whatever I want to use it in.


  1. Hi, this looks very beautiful and delicious. However, how does one know what their altitude is? I live in Fountain Hill, Pa (Bethlehem and Allentown)and I have no idea what the altitude is.

  2. Frances, I googled Fountain Hill and it is only 364 feet above sea level so you wouldn't have any adjustments to make.

  3. I do can so many varieties of soups, vegetables Etc. This is so unique to see these layers. I have some beautiful chicken vegetable soups canned with some of the same ingredients, but none of them are as beautiful in the cans as this layered look. Thanks for sharing.

  4. You're welcome Yendor! I enjoy being able to open a jar and have a meal ready to eat.

  5. What pressure and how long would you think pints would take? I would like smaller sized ones for lunch.

  6. Becca, sorry, I just now saw this! It would be 75 minutes for pints.

  7. HEY Marty!!! Long time.......
    Anyway - had to look this up again because I forgot to write it down last time I made soup. This time, I am using beef and a mix of 1/2 and 1/2 tomato juice and beef broth. The beef is our favorite!
    Hope you and the wife are doing well!!
    Paula Spalding!

  8. Paula, sorry for the late response. I stepped away from this blog a few years ago but am now starting to update it again.
    That idea sounds wonderful, and I will have to try it!