Brenda Nolen

I did not grow up eating many root vegetables, so when I found a recipe for chicken soup that included parsnips and turnips I was highly skeptical. After I made it, I was hooked! There can be no chicken soup (or broth) without them! In this video, I am not only making soup but am canning broth. For the specifics on the equipment (and tools) you will need, please read my Home Canned Meat post. I am not including a nutritional analysis with this recipe. This recipe is so variable and I have no way of knowing how many carbohydrates are in the strained broth.

Chicken Soup and Canned Chicken Broth Recipe

For the broth:

• 2 to 3 pounds of chicken (either whole pieces or leftover chicken carcass)
• 2 parsnips, roughly chopped
• 3 to 4 turnips, roughly chopped
• 2 to 4 carrots, roughly chopped
• 2 to 4 celery stalks, roughly chopped
• 1 yellow onion, roughly chopped
• 2 garlic cloves , roughly chopped (optional)
• 1 to 2 teaspoons salt, or to taste
• 1 teaspoon pepper, or to taste
• Water, to cover

For the soup:

• 2 to 3 pounds chicken meat (either from the broth or fresh)
• 2 to 4 carrots, peeled and sliced
• 2 to 4 celery stalks, sliced
• 1/2 to 1 yellow onion, peeled and diced
• 1 to 2 garlic cloves, peeled and minced (optional) 1 to 2 teaspoons salt, or to taste
• 1 teaspoon black pepper, or to taste
• Water, to cover
• Optional ingredients for soup: 2 to 3 zucchini, spiralized 3 Yukon Gold potatoes, diced or 1 to 2 cups of dry rice or 1 to 2 cups of dry pasta (bow ties, rotini, egg noodles, etc.) or 1 to 2 cups of chopped greens (spinach, beet greens, kale, etc.) or Matzo balls or 1 to 2 teaspoons fresh dill, minced 1/2 teaspoon lemon juice

Place all of the ingredients for the broth in a large pot (or slow cooker, electric roaster, or pressure cooker). Bring to a boil, then turn the heat down to medium or medium low (you want it at a slight boil). Depending on your cooking method, let cook for 4 to 12 hours (you want everything cooked to absolute mush). Strain the broth from the solids, making sure to remove all bones.

Place the broth back in the pot. If you used whole pieces of chicken, separate the meat from the bones (once cooled enough to touch).

If you are going to can your chicken broth, you can evenly distribute your chicken meat between all of your jars and top with broth or just leave the meat out. Process in a pressure canner for the recommended pressure (and time) per your elevation. Remember that this broth can be used just like store-bought chicken broth. You do not want to over-season the broth prior to canning it to allow you the flexibility to use the broth however you wish.

Now, if you aren’t canning your broth, throw the rest of the ingredients in the broth, bring to a boil, then turn down to medium. Let it boil until everything is cooked. BAM! You have soup for days! 🙂