I roasted a chicken the night before, not just for dinner, though I did sneak two thighs for myself, but because I wanted to make chicken soup with real homemade stock the next day. The next morning, I cut the breasts into small cubes and ended up with just under three cups, which was perfect for the soup.

Then I set about making the stock. I put the rest of the carcass in a big pot, making sure to include the gelatin that had set up overnight — that stuff gives the stock body and flavor that store-bought just can’t touch. I added one carrot, one celery stalk, and an onion, along with a tablespoon of kosher salt, a tablespoon of black pepper, and two bay leaves. I kept it simple because I knew I’d be adding more vegetables to the soup later. I brought it to a boil, then turned it down to a gentle simmer, stirring occasionally, and let it go for three hours. Ball says two hours is enough, but I wanted the carrot soft and the flavor fully developed.

Once it was done, I poured the stock through a strainer lined with cheesecloth and put it in the fridge overnight. The next morning, I skimmed off the solidified fat, which left a clean, flavorful base for the soup.

With the stock ready, I chopped about a cup of onion, a cup and a half of celery, and a cup and a half of carrots, then added them to a pot with the cubed chicken. I brought it to a boil and then let it simmer for about half an hour so all the flavors could come together.

When it was time to jar it, I filled the jars about halfway with the solids and topped them with the stock, leaving about an inch of headspace. Don’t even think about adding noodles or rice at this stage — they won’t be safe in the pressure canner. I wiped the rims with a paper towel dampened with vinegar, put the lids on, and tightened the bands fingertip tight.

I set the jars in the canner, added the recommended water, and vented a full head of steam for ten minutes. Then I sealed it and started timing: seventy-five minutes for pints, ninety for quarts, adjusting for altitude. When the time was up, I let the pressure drop naturally — that part is important, don’t rush it. Once it was safe, I carefully opened the lid, waited ten minutes, and set the jars on a towel to cool for at least twenty-four hours before checking the seals.

In the end, I had five pints of thick, hearty chicken soup and a few cups left over for a fresh bowl. I also canned four pints of stock separately so I’d have homemade stock on hand for the next batch. The soup came out rich and full of flavor. Next time, I might fill the jars only a quarter or a third with solids so there’s more room for broth or noodles when reheating, but as it is, it’s perfect — thick, comforting, and exactly what homemade chicken soup should taste like.