We make ours using 1/2 cooked and deboned chicken pieces and a mix of carrots, peas, lima or string bean pieces, and corn that have been lightly steamed (blanched). All mixed together with various herbs and spices and then brought to a boil in chicken broth. The jars are filled 1/2 with solids and half with liquid (per the 1/2 and 1/2 rule) and then processed per the soups instructions. We then add rice or noodles after opening the jars.

http://nchfp.uga.edu/how/can_04/soups.html

Keep in mind that there are many "soups" discussions here full of recipes that you might want to browse through too for more ideas.

http://www.gardenweb.com/gardenweb/query/chicken-soup/topic=harvest

Dave

I make mine by canning the chicken in some stock with the vegetables, using the recommended half solids/half liquids ratio. Then I have enough liquid to toss in a handful of rice or noodles or gnocchi when I open the jar and heat the soup "base".

Instructions for canning soup are here:

http://nchfp.uga.edu/publications/nchfp/factsheets/soups.html

They call for cooking the chicken, cooling it, removing it from the bones and then canning with the stock and vegetables, so I see no reason why you could not use chicken that's been roasted.

Happy Canning!

Edited to add: Dave, we must have been typing at the same time!

Annie

Dave, we must have been typing at the same time!

Thank you both, then! I just finished canning 7 quarts of chicken soup, now I'm canning ground beef. It's a canning day!

I know it's not really a big deal but I'm ridiculously proud of finally being ready willing and able to can.

Lucille, especially using a pressure canner seems to really intimidate people, so good for you!

Party on.....um.....can on, Lucille!

Annie

"Party on.....um.....can on, Lucille!"

Ditto! You should be proud. :)

Dave