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Poultry Soup Base

Submitted by: ross on January 19, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Poultry Soup Base

This concoction provides the basis for poultry soup with noodles or leftover cooked rice. It gets seasoned when it is prepared for a meal. I made a canner full for a friend who was having a baby and has 3 year old twin girls. She tells me that when the day has been too much it is nice to be able to put food on the table with a can opener.

Difficulty: Easy

Servings: 2 per pint

Prep Time: 1 1/2 hours   Cook Time: 4 hours divided between stock and processing  


One meaty leftover turkey or goose carcass or 3 or 4 pounds of cheap chicken

Onions celery and carrots

Mushrooms are an option



Make stock using either a leftover turkey or goose carcass or use the least costly chicken you can find.

After a couple of hours lift the carcass and when it is cool enough to handle pick all of the meat from the bones and save it. Return the bones to the stock pot and continue cooking. Meanwhile cut up the onions, celery and carrots to equal the amount of the meat.

Fill jars one third full with meat and one third with the veggies. Fill with stock to an inch of head space and process — Quarts – 90 minutes, Pints – 75 minutes — at the proper pressure for your elevation.

Categories: Canning, PC Meats, PC Poultry, PC Soups & Stews, Preserving, Pressure Canning

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  1. 10-20

    Another recipe I canned last summer. We absolutely LOVE it. I usually keep a container of cooked pasta in the fridge, and it’s so easy to heat a jar of this, add some cooked pasta, and lunch is ready. I was absolutely thrilled to find this recipe and even more pleased with the results.

    • 10-20

      Sharon, I am so glad you tried it. I start to get nervous when the supply on the shelf in down to about a dozen jars.

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