Directions:
- Boil chicken covered in water until done. When chicken has cooled you can shred it or cut into 1-inch cubes. Set aside.
- Prepare pressure canner. Heat jars and lids in simmering water until ready for use. ( do not boil ).
- In large pot add all ingredients except chicken. Bring to a boil, cover and simmer 3 minutes. Add chicken and boil lightly for 5 minutes.
- Ladle hot soup into hot jars leaving 1-inch headspace, remove air bubbles and wipe rim of jar. Center hot lid on jar. Apply band and adjust until fingertip tight. Place jars into pressure canner.
- Process quarts at 11 pounds pressure for 90 minutes or pints for 75 minutes ( adjust for altitude if needed ).
- Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed.
- THIS RECIPE YIELDS 7 QUARTS!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 312.12 Kcal (1307 kJ) | ||
| Calories from fat | 90.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.09g | 16% | |
|---|---|---|---|
| Cholesterol | 27.73mg | 9% | |
| Sodium | 1618.43mg | 67% | |
| Potassium | 664.19mg | 14% | |
| Total Carbs | 34.55g | 12% | |
| Sugars | 12.44g | 50% | |
| Dietary Fiber | 4.42g | 18% | |
| Protein | 9.63g | 19% | |
| Vitamin C | 22.4mg | 37% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.7mg | 15% | |
| Calcium | 123mg | 12% | |
| Amount Per 100 g | |||
| Calories | 59.58 Kcal (249 kJ) | ||
| Calories from fat | 17.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.93g | 16% | |
|---|---|---|---|
| Cholesterol | 5.29mg | 9% | |
| Sodium | 308.92mg | 67% | |
| Potassium | 126.78mg | 14% | |
| Total Carbs | 6.6g | 12% | |
| Sugars | 2.37g | 50% | |
| Dietary Fiber | 0.84g | 18% | |
| Protein | 1.84g | 19% | |
| Vitamin C | 4.3mg | 37% | |
| Iron | 0.5mg | 15% | |
| Calcium | 23.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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