Cream Of Chicken & Mushroom Soup ~ Pressure Canning

Though this soup is super delicious on its own, you can use it in any dish to replace the store bought version. Just add a little cream when you crack it open. I can’t get enough of this soup!

**Disclaimer**Warning** This is NOT and approved canning recipe!!! Please do your research and can at your own risk.

Yields 16 pints

4 lbs Mushrooms, chopped (any kind)

5 lbs Chicken, chopped (white or dark meat)

6 Stalk celery, chopped

1 Large white onion, chopped fine

6 Cloves garlic, crushed

1/2 – 1 Tsp ground black pepper

1 Tsp herbs de provence

1 Tbsp dried parsley

16 Cups chicken stock or broth

Put all ingredients together in a large stock pot. Bring to a boil. Cover, turn heat to low and simmer 15 minutes.


1/2 Cup Clear-Jel

1/2 Cup cold water

Mix into a slurry and add to hot soup. Bring soup back to a boil.

Fill hot jars leaving 1 inch headspace. Clean rim, add lid and ring. Put into a simmering pressure canner. Process pints for 75 minutes, quarts for 90.


Check out my Cream of Chicken & Mushroom Soup Vid:



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