A Gardener's Fast Food - Chicken Corn Soup

I've canned beef vegetable and chicken corn soup the last couple years and have so enjoyed the convenience! When the family is sick, there is nothing like pulling out a jar of homemade chicken soup. It also makes a perfect quick lunch on a busy day. Canned soup does seem like a lot of work when you are in the middle of cutting up all those vegetables. I try to remember that I'm preparing over twenty meals and the work will repay me richly this winter! For my life, with all the interruptions from little people, it works best to spread it out over several days. Chop and cook your vegetables and store in the fridge or freezer until you are ready to assemble and can the soup. These soups are thick and not very "soupy". When serving, I like to add at least a quart of broth. I usually throw in a hand full of noodles in the boiling broth before adding the soup. You do need to pressure can soup.

Chicken Corn Soup

5 qt cooked chicken, chopped
2 qt celery, chopped
2 qt carrots, chopped
2 qt potatoes, diced
2 1/2 qt whole corn
2 large onions, chopped
6 tsp salt
1 tsp pepper
2 T parsley
2 tsp thyme
4 qt broth

Cook each vegetable separately until nearly done. Add broth, chicken and seasonings to vegetables. Stir well. Place in jars and can 50 minutes at 11 lb pressure.

Note: Turkey can be substituted for chicken. In fact, I bought several turkeys back at the Thanksgiving sale and still have one left. Even when not on sale, a large turkey is often cheaper and produces more meat then several chickens.