Directions:
- PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- COMBINE chicken stock, chicken, celery, carrots and onion in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 30 minutes. Season to taste with salt and pepper, if desired. Add bouillon cubes, if desired. Cook until bouillon cubes are dissolved.
- LADLE hot soup into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0.01 Kcal (0 kJ) | ||
| Calories from fat | 0.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Cholesterol | 0mg | 0% | |
| Sodium | 0.03mg | 0% | |
| Potassium | 0.02mg | 0% | |
| Total Carbs | 0g | 0% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 0g | 0% | |
| Amount Per 100 g | |||
| Calories | 60.75 Kcal (254 kJ) | ||
| Calories from fat | 28.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.12g | 0% | |
|---|---|---|---|
| Cholesterol | 17.15mg | 0% | |
| Sodium | 152.28mg | 0% | |
| Potassium | 102.06mg | 0% | |
| Total Carbs | 3.28g | 0% | |
| Sugars | 1.25g | 0% | |
| Dietary Fiber | 0.96g | 0% | |
| Protein | 4.69g | 0% | |
| Vitamin C | 4.4mg | 0% | |
| Iron | 0.2mg | 0% | |
| Calcium | 10.8mg | 0% | |
* 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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