Roasted Red Bell Pepper & Chicken Soup for Pressure Canning

This soup is so full of flavor, you won’t believe it! Change it up and add some charred corn and hot pepper! If you don’t can, this soup also freezes very well.

Roasted Red Bell Pepper & Chicken Soup for Pressure Canning

4 from 30 votes
Recipe by Jeni Gough
Prep time


Processing time


minutes for quarts
Processing time


minutes for pints

Yields 7 quarts or 14 pints


  • 7 lb 7 Chicken, diced raw (breast or thigh)

  • 8 8 Large red bell peppers, cleaned, seeded and diced

  • 2 tbsp 2 Olive oil, divided

  • 2 2 Large onions, diced

  • 14 cloves 14 Garlic, minced

  • 4 – 6 oz 4 – 6 Sun dried tomatoes packed in oil, drained

  • 4 tsp 4 Salt, divided

  • 1 tsp 1 Fresh cracked black pepper, divided

  • 11 cups 11 Chicken or vegetable broth

  • 1 tbsp 1 Onion powder

  • 2 tsp 2 Garlic powder

  • 1 3/4 1 3/4 Bay leaves, broken into quarters


  • Heat oven to 375°.
  • Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Bring to a low simmer.
  • On a large sheet pan, toss peppers with 1 tablespoon olive oil, 1/2 tsp pepper and 1 tsp salt. Bake at 375° 20 minutes or until soft.
  • In a large pot, cook onions and garlic in 1 tablespoon olive oil on low until soft, Add in cooked peppers and sun dried tomatoes. Purée mixture in blender until smooth, add some of the broth. Transfer back into pot and add the rest of the broth. Add the rest of the seasonings and bring to a boil, reduce heat and simmer 10 minutes covered.
  • Add diced chicken to jars, they should be no more than half full. Ladle hot broth over top leaving 1 inch headspace, de-bubble and add more broth to 1 inch headspace if needed. Wipe rims with white vinegar, place on lids and bands to fingertip tight. Add jars to simmering canner.
  • Process quarts for 90 minutes and pints for 75 minutes.

Recipe Video


  • Heat up a jar and add a little cream and fresh herbs to serve.


  1. This soup looks so good. I can’t wait for the weekend to make it.

  2. This soup was beautiful and delicious! I grilled my chicken and vegetables outdoors for a smoky flavor and omg my family loved it!

  3. I wasn’t sure how much we would like this soup but in an effort to get some quick meals on the shelf I decided to try some of Jeni’s recipes. After all, who doesn’t love to get home late after a long day and not to have to do take out? Well, bought some bread bowls and loaded them up with the soup and my daughter and I loved every bite! Next time I can this, I will roast some corn and do half the jars with it. Great recipe!