Chicken Soup Recipe
Ingredients
| Chicken stock | 4 Quart | |
| Chicken | 3 Cup (16 tbs), diced | |
| Celery | 1 1/2 Cup (16 tbs), diced | |
| Carrots | 1 1/2 Cup (16 tbs), sliced | |
| Onion | 1 Cup (16 tbs), diced | |
| Chicken bouillon cubes | 3 | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Combine chicken stock, chicken, celery, carrots and onion.
Bring mixture to a boil; reduce heat, simmer 30 minutes.
Season to taste, add bouillon cubes (optional).
Pour hot into hot jars, leaving 1-inch head space.
Adjust caps.
Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes at 10 pounds pressure.
Bring mixture to a boil; reduce heat, simmer 30 minutes.
Season to taste, add bouillon cubes (optional).
Pour hot into hot jars, leaving 1-inch head space.
Adjust caps.
Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes at 10 pounds pressure.
Chef
