Prepare chicken and vegetables. Heat broth over low heat. Layer vegetables and chicken in quart jars, alternating colors for best eye appeal and allowing 1” headspace. Sprinkle layers with a few flakes of parsley (optional). Add warmed chicken broth to jars, de-bubble. Add more broth if needed, still leaving 1” headspace. Wipe jar rims well and cap with lid and ring. Tighten rings to finger-tip tight.
Place jars in pressure canner (as you fill each one) that contains water heated to approximately the same temperature as the filled jars. When all jars are filled, capped and placed in the canner, put the lid on the canner as the manufacturer recommends. Slowly increase heat to allow the jars to gradually adjust to the change, avoiding thermal shock. When the heat has increased to the point that steam is flowing freely and steadily from the vent, continue to allow steam to vent for 10 minutes. Close the vent, turn down the heat a bit, and allow the canner to come up to pressure before beginning to count the processing time.
Process 75 minutes for pints, 90 minutes for quarts, at 10 lbs. pressure (adjust for your altitude).
If you choose to fill your jars only half full of solids and half broth, you can reduce processing time to 60 minutes for pints, 75 for quarts.
*NOTE: raw chicken can be added – no pre-cooking is required. However, pre-cooking the meat will result in a more appealing broth/jar contents after processing. Vegetables can be changed or added to suit your preferences. Using fresh or frozen (& thawed) will provide a better end result in texture but leftover vegetables work great for this method as well.
To use: Heat and eat from the jar. OR add more broth, bring to a boil and cook your favorite noodles or dumplings in the soup. OR add a thickener and use as a pot pie filling OR thicken and add a bit of cream and serve over biscuits. LOTS of possibilities!