Canned Chicken Soup
10 lbs chicken diced
15 quarts chicken stock
10 carrots diced
4 onions diced
5 stalks celery
1 cup salt
½ cup pepper
(Chicken Bouillon cubes if you’d like)
Place 10 lbs. of chicken in stock pot. Add chicken stock. Add water to chicken stock if doesn’t cover the chicken. Add onions, carrots, and celery, salt, pepper (, and Bouillon cubes if desired). Add cooked mixture to quart jars. Pressure cook at 10 pounds of pressure for 90 minutes.
When serving boil for 15 minutes and add noodles or rice.
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