If you scroll down a little past halfway in the linked thread you'll get to an answer by Elizabeth Andress on this.

http://forums.gardenweb.com/discussions/1975305/chicken-stock-soup-different-recipes-processing-times?n=17

Seeing as how stock is made from bones there really shouldn't be any meat in the stock prior to canning. If you've got a lot then it'd probably be best to can it separately.

Rodney

Rodney's link is the one you are looking for and answers your question. It's basically an issue of stock/broth vs. soup. Stock/broth, by definition, is liquid made from bones from which the meat has already been removed (not from whole pieces of meat). And it contains minimal solids - basically what you can't strain out. Thus its processing time.

Soup is liquid and solids (1/2 max.). So if you choose to add some pieces back into the stock and still call and treat it as stock it would be a minimal amount allowed. Best guess, maybe a couple of tablespoons and hardly worth it.

Dave

I strain my stock. The reason being, and this is just my personal opinion, is that by the time any meat on the bones has simmered for a long time, all the flavor is in the broth/liquid. The meat is pretty much flavorless by then. I tried leaving some of the meat in a time or two, according to the guidelines, and I just didn't think it was worth the effort. The stock is better without it.

Thanks everyone, I'll be straining mine as well. Also thank-you for the link, that IS the one I remember reading. Lori