Recipe Chunky Chicken Soup Amish Canning Recipes

Cook vegetables. Drain; use this water for some of the water in the soup. Heat water, broth and base to boiling. Make a paste with flour and add to boiling mixture. Add chicken and vegetables. Pressure can at 10 lbs. for 40 minutes or cold pack for 3 hours.

2 gal. water
6 qt. chicken broth
chicken base
1/4 c. butter
2 qt. celery
2 qt. carrots
3 qt. peas
4 qt. potatoes
8 lb. cut-up chicken, cooked
2 onions
handful parsley
1/4 c. flour

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