Turkey Soup
This recipe is the base for my husband infamous Chicken and Dumplings with a turkey twist.
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Soup
Cuisine Mediterranean
- 16 cups chicken stock (I used turkey stock)
- 3 1/2 cups diced turkey
- 1 1/2 cups diced celery
- 1 1/2 cups slice carrots
- 1 cup onion, diced
- Salt and Pepper
- Chicken bouillon (optional - I omitted since my stock was very flavorful)
Mix all above incredients in a stock pot until soup is at a boil. Prepare jars and lids. Ladle hot soup into hot jars leaving 1" headspace. Make sure to remove all air bubbles from the jars.
Wipe the rims and put on lids and rings. Tighten finger tight.
Prepare pressure canner based on instructions. Place jars into canner and process 75 minutes at 11 lbs of pressure for pints and 90 minutes for quarts for a dial gauge canner and 10lbs for a weighted gauge. Make sure to maintain pressure the entire time.
When complete make sure the pressure returns to zero before opening canner.