Wednesday, October 15, 2008

Layered Chicken Vegetable Soup

1 Cup Chopped Potato - we used Russets

Fresh Chicken Broth made from cooking the chicken hind quarters.

1/4 Cup Cooked Chicken

1 Cup chopped Carrot.

2/3 Cup. Corn

2 T. Chopped Roma Tomatoes

2/3 Cup Chopped Green Beans

A tablespoon of chopped onion is added to each jar. Dh wanted to know where the garlic was???

Each jar gets half chicken bullion cube which is placed in the jar first on the bottom.

We experimented with the layering trying to find one that was visually pleasing.

In the AA and ready to be pressure canned - 90 minutes at 10 pounds of pressure.


Anna said...

Thanks for the recipe AND the picture tutorial!!

k baxter packwood said...

Your welcome Anna, taking pics helps me to remember next year what I did this year.

esp said...

Wow! The soup looks absolutely gorgeous! I will have to try this once I get the courage to pressure can!

tweezle said...

Just beautiful! Thank you for posting the step by step. I love seeing how others can. I get lots of great ideas.

johnnystiletto said...

i love the way this looks! thanks for the recipe and tutorial - can you substitute things like okra or lima beans as well?

k baxter packwood said...

Yes you can substitute out other veggies we went with what we had on hand that night.

Lima beans would be wonderful in this soup as would the okra - glad to meet another okra eater!!!

cincyjojo said...

I'm new to canning. Did you cold pack with hot broth?