Canning Chicken Soup for Health

12 Pints Chicken Soup, 1 quart & 5 Pints of Chicken Broth
canned and ready for the pressure-canner.

So flu season is here in Michigan and my go to for sick family members is chicken soup and broth. Making homemade chicken soup is really easy. Yes, I know I could easily just drive to the store to get some canned soup and throw it in a pan but there are some reasons I don't want to do that.

1. Healthy Ingredients. My number 1 reason for making my chicken soup & broth is I know exactly what is in it and I can pronounce all of the ingredients. Chicken, Celery, Onion, Carrot, Parsley, Turmeric, Sage, Black Pepper, Garlic, Kosher Salt, Water... you get the idea. I also know that my homemade soup is BPA free. 
1. I pulled a can of store bought chicken soup from the cupboard for comparison. Here are some of the ingredients in that... Mono-sodium Glutamate (MSG), Modified Food Starch, Sodium Phosphate, Riboflavin, Thiamin, Mono-nitrate, Niacin... and 890 mg of sodium per 1/2 cup serving! You be the judge, which is healthier and easier for your body to digest?
2. When you are tired because you have been up with a sick kido, or catching puke in whatever is nearest, and up during the night do you really WANT to get in the car and go anywhere? Um... No. And then there is the weather. I live in Michigan. So there are times of the year that "just jumping into the car" is really not a safe option. So having healthy chicken soup right on hand is really convenient.
3. Carrots, Onions & Celery help strengthen the immune system, fight off viruses, and speed recovery.  These vegetables contain vitamin A, C and other antioxidants that have been known to help build a strong immune system and fight off viruses. They may help the body recover from illness more quickly.
4. Chicken Broth provides hydration, stimulates nasal clearance. (Stuffy & Runny noses are my nemesis) Hearty broth contains vitamins, minerals, and some fat. The warm liquid can help to improve upper respiratory tract symptoms by providing hydration and stimulating nasal clearance. Its easy to digest. Chicken broth is plain and easy for your body to digest. If you are suffering from some kind of intestinal distress, such as diarrhea or irritable bowel syndrome, chicken broth is mild and unlikely to irritate your digestive tract. Chicken broth is considered a "clear liquid," which simply means you can see through it and it won't leave any residue in your digestive tract.
5. Chicken – The star of the dish is packed with protein, which supports the immune system.
6. Chicken Broth is a base ingredient in a lot recipes. Its nice to know that I can just grab a jar of my homemade broth and it is naturally low in sodium. 
7. There have been some studies that show that chicken soup improves symptoms of: joint pain, common cold, some ulcers, tuberculosis, diabetes, food allergies, IBS, inflammation, muscle spasms, and many more...

For me these are reasons enough to take a little extra time to make my family some healthy chicken soup for whenever is needed.

Finished Product. Hearty Healthy Chicken Soup & Broth.

So... How to can Chicken Soup...

Gather your canning supplies

• pressure canner
• canning jars
• canning lids and rings
• jar lifter and canning funnel
• stock pot
• bowls
• large spoons
• sharp knife
• towels and dish cloth
• ladle

Ingredients

• 4 quarts chicken broth - homemade chicken broth is best.
• 4 cups chopped chicken - cooked
• 4 cups vegetables - I use 1 cup celery, 2 cups carrots, 1 cup onion, adjust this to taste.
• Salt and Pepper to taste
• 1 clove garlic
• If you like other seasonings you can add them. Remember they will be stronger by being canned.

Canning Procedure

Chop all your vegetables. I use about 1 cup each celery and onion and 2 cups carrots. You can change the vegetables as long as you end up with about 4 cups total.  Place chicken broth and chopped chicken in a stock pot, bring to a boil.  Homemade broth makes superior homemade chicken soup.  (Sometimes I just add water and the chicken bones rather than broth to make the broth. When I have the broth where I want it, I pull out all of the bones and this is my broth base.)

Add vegetables to stock pot bring to a boil.

Add salt and pepper. I use about 1 T of Kosher salt. I don't really measure my pepper, just shake some in.

Add garlic. Add any seasonings that you prefer. You might like to add parsley, sage or other favorite spices. Remember that fresh seasonings may get stronger as they are canned. If you add bay leaves, let the soup simmer for a bit to get the flavor throughout but remove the bay leaves before filling jars. So with sage, less is more.  It can get very strong in the jars.  

Using a slotted spoon add your solid ingredients to the jars.  Aim for no  more than 1/2 filled with solids.  Then go back and top off each jar with the cooking broth.  

Leave 1 inch head space. 

Place your lids on and process according to pressure canning instructions. 

Process

Pints - 1 hour and 15 minutes 

Quarts - 1 hour 30 minutes. 

Please refer to the National Center for Home Food Preservation for your pressure canning guidelines for your altitude.

Freezer Meals for Postpartum (or just because)

Progress of my freezer meals so far: 30 meals 

Ok, so I have a family that likes to eat (Can all the Mom's of boys out there give me an AMEN?!) and the last thing I want to worry about is "What am I going to cook for dinner?" after this baby is born while I am sleep deprived and nursing. SO... here are some crock-pot and freezer meal recipes that I knocked out on 1 Saturday. Yes, I did all of them in one day... TOTALLY WORTH IT!!!

If you lay your zip-lock bags flat,
you can get several on a shelf.

You will notice on some of the recipes there is an option for essential oils in the recipe itself. This is entirely optional. I have done my research on essential oils and I know that I can trust doTERRA's oils for safe ingestion and I know which ones I can use safely. I also have seen how they have improved my health and wellness and my family's. If you are interested in the oils, feel free to click on the links on the oils otherwise these recipes are delicious with or without the essential oils.  Enjoy!!!

Finished Deep Freezer

Cheesy Taco Bake

Ingredients

• 1 cup uncooked brown rice
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 20 oz lean ground beef
• Green pepper, chopped
• 1-2 tsp fresh lime juice
• 2 T Chili Powder
• 1 tsp Oregano
• ½ tsp Thyme
• 2 tsp cumin
• 1/3 cup Cilantro, chopped
• 1 cup Shredded Cheddar Cheese
• 1 (15 oz) can tomato sauce
• OPTIONAL:  1 drop of doTERRA Lime Essential Oil
• OPTIONAL:  1 drop of doTERRA Thyme Essential Oil
• OPTIONAL: 1 drop of doTERRA Oregano Essential Oil

Instructions

1. Preheat oven to 350. Spray a 9X13 baking dish with EVOO, set aside.
2. Boil brown rice in water on stovetop. Set aside
3. In a 12” pan, spray with EVOO or cooking spray, add onion, garlic & jalapeno & sauté over medium-high heat for 1 minute.
4. Add ground beef, breaking it up as it browns. Cook for about 5 minutes & add peppers. Cook for 3-4 minutes, or until meat is no longer pink.
5. Add lime juice and seasonings. Stir to combine. Adjust seasonings to taste.
6. Remove from heat – add rice, tomato sauce, essential Oil & 1/4 cup of cheese to the skillet and stir to mix well.
7. Pour mixture into baking dish. Top with remaining Cheddar, cover, and freeze.
8. To cook while frozen, cover with foil & bake for 40 minutes.
9. Remove foil & bake an additional 10 minutes or until cheese is melted & edges are bubbling. Remove from oven & let cool for 10 minutes.

Tuscan Chicken Pasta

Ingredients

• 1 (16oz) box of bow-tie pasta
• 4 tablespoons butter
• 4 cloves garlic, finely minced or pressed through a garlic press
• ½ tablespoon dried basil
• 8 ounces cream cheese, softened and cut into 8 pieces
• 8-ounce jar sun-dried tomatoes, rinsed, drained and chopped
• 2 cups milk
• 6 ounces Parmesan cheese, grated (about 2 cups)
• ½ teaspoon ground black pepper
• ½ teaspoon salt, more to taste, if needed
• 1 cup of chicken, cooked and cubed
• OPTIONAL: 1 drop of doTERRA Oregano Essential Oil
• OPTIONAL: 1 drop of doTERRA Rosemary Essential Oil

Instructions

1. In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring the whole time. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it will become a smooth creamy paste. Stir in the sun-dried tomatoes.
2. Over medium heat, add the milk and whisk quickly and constantly until it becomes into the sauce. Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes. Add essential oil & Stir. Serve over hot, cooked noodles. I put my chicken on top, or you can mix it in. You actually don’t even need chicken you don’t want it!
3. When making them into freezer meals – put the noodles and sauce into two 9×9 foil tins. Wait until it cools down a little, place foil on top, and stick in the freezer.
4. To cook when frozen: Bake at 350 degrees for 40 minutes or until heated through
5. To cook when frozen but then thawed: Bake at 350 degrees for 30 minutes or until heated through.

Freezer Crockpot Beef Stew

Ingredients

• 2lb, grass-fed beef chuck roast, fat-trimmed and cut into bite-sized pieces
• 3 carrots, peeled and chopped
• 2 celery ribs, chopped
• ½ onion, chopped
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ cup barley
• 7 cups beef broth
• 1 gallon-sized plastic freezer bag
• OPTIONAL: 1 drop of doTERRA Rosemary Essential Oil
• OPTIONAL:  1 drop of doTERRA Thyme Essential Oil

Instructions

1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
2. Combine all ingredients (except beef broth) in a gallon-sized plastic freezer bag, adding the beef to the bag last so it’s the first ingredient poured into the crock-pot.
3. Remove as much air as possible, seal, and freeze for up to three months.
4. When ready to eat, thaw overnight in the refrigerator or in a bowl of cold water.
5. Add to crock-pot with beef broth and cook on “low” setting for 8 hours or until carrots are soft.
6. Remove the bay leaf and enjoy!

Maple Dijon Glazed Chicken

Ingredients:

• 1 1/2 pounds chicken breasts
• 1 cup Dijon mustard
• 1/2 cup maple syrup
• 2 Tablespoons rice wine vinegar
• salt and pepper to taste

Instructions:

1. Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.
2. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). Sprinkle with fresh or dried rosemary for serving.

Freezer Mac & Cheese

Ingredients:

• 1 to 2 boxes elbow pasta
• 3/4 a stick of butter
• 1 cup milk
• 3 eggs beaten
• Stir together, then add:
• 16 oz mozzarella cheese
• 16 oz cheddar cheese
• Add some salt and pepper to taste and stir well.

Instructions:

• Cook elbow macaroni noodles as directed, drain and rinse and return to pot.
• Add remaining ingredients to the pot and stir well until cheese is melted.
• Spray a foil pan {these are so much cheaper if you buy them in bulk} with cooking spray and dump the pasta mixture in. You can freeze it at this point if you want to deliver it frozen.
• Bake at 350 for 1/2 an hour to 45 minutes {if this is frozen it will probably need to cook longer}

Southwestern Chicken & Rice

Ingredients

• 2 cups cooked brown rice 
• 15 ounces drain and rinse Black Beans, Canned
• 1 cup drain Whole Kernel Corn, Canned
• ½ cups Salsa
• 1 teaspoon Cumin
• ½ cups Cheddar Cheese, Shredded
• 2 cups chicken, shredded
• OPTIONAL: 2 drops of doTerra’s Lime Essential Oil

Instructions:

1. Cook Rice according to directions.
2. In a large mixing bowl, combine rice, beans, corn, salsa, essential oil and cumin.
3. Divide among indicated number of baking pans and top with cheese.
4. Cover tightly with foil. Label and freeze.
5. Bake from frozen at 350 for 1 hour or until cheese is melted and rice is warmed through.

Pepper-Jack Chicken Taquitos

Ingredients:

• 8oz. cream cheese
• 3 c. chicken, cooked & shredded
• 1.5 c. shredded pepper jack cheese
• 1 6oz. can green chilies or 1/2 cup salsa Verde
• 20 small tortillas
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 2 tbsp. lime juice 
• 1 tsp. cumin
• OPTIONAL: 2 drops of doTerra’s Lime Essential Oil

Instructions:

1. Melt cream cheese in a bowl. Mix in the spices, lime juice, chilies (or salsa), chicken, essential oil, and cheese.
2. Add 2 tbsp. of mixture to each tortillas and roll.
3. To freeze, place on wax paper on a cookie sheet and stick in the freezer for 30 minutes.
4. Remove from cookie sheet and place in a zip-locked gallon bag.
5. When ready to cook, bake at 425 degrees for 15-20 minutes.

Chunky Beef Chili

Ingredients:

• 1 can pinto beans
• 1 can kidney beans
• 2lbs ground beef
• 1 can tomato juice
• 1 c. water
• 2 cans tomato paste
• 1.5 cups onion
• 1 packet chili seasoning mix

Instructions:

1. Brown beef on stove-top and mix in remaining ingredients.
2. Place in freezer bag to freeze.
3. To cook, thaw and place in crock-pot on low for 4-6 hours.

Lasagna Roll Ups

Ingredients:

• 2 eggs
• 15 oz. container Ricotta
• 1/2 c. Parmesan cheese
• 2 c. Mozzarella cheese
• 1 24oz. pasta sauce jar
• 12 lasagna noodles
• 8 oz. ground beef.
• 2 tbsp. garlic powder
• 2 tbsp. onion powder
• salt/pepper to taste
• 1 tbsp. basil & oregano (each)

Directions:

1. Brown beef in a skillet and mix in the pasta sauce. Season with salt, pepper, onion powder, and garlic powder.
2. In a bowl, combine eggs with ricotta, Parmesan, and half of mozzarella and mix well. Season with salt, pepper, oregano, and basil.
3. Cook noodles as directed and lay flat out on wax paper sheets. Place 1 tbsp. of meat mix on the noodle and spread evenly.
4. Place 1 tbsp. of the cheese mixture and spread evenly.
5. Gently roll up the noodle carefully, top with remaining mozzarella, and freeze.
6. To cook frozen, bake at 350 degrees for 30 minutes.

Slow Cooker BBQ Pork Spareribs

Ingredients:

• 1-2 lbs of country-style pork ribs
• 1 1/2 cups ketchup
• 1 1/2 Tablespoons Old Bay Seasoning (or seasoned salt)
• 1/2 teaspoon liquid smoke
• 1/2 cup brown sugar
• 1/2 cup white vinegar

Instructions:

1. Place pork in re-seal-able gallon-sized freezer bag. Mix remaining ingredients together in a bowl and pour over pork. Mix together in bag and zip closed.
2. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 6-7 hours

Crock-pot Teriyaki Chicken Thighs

Ingredients:

• 8 chicken thighs
• 1 c. teriyaki sauce
• 1 c. water
• 2/3 c. light brown sugar
• 3 cloves garlic
• ginger slices

Instructions:

1. Add contents to freezer bag and place in freezer. Make sure to get rid of any extra air in the bag.
2. To cook, thaw and dump contents in crock-pot and cook for 4-6 hours on low.

Beef & Broccoli

Ingredients:

• 2lb. flank steak
• 1 can beef broth
• 1/2 c. soy sauce
• 1/3 c. light brown sugar
• 2 cloves garlic, minced
• 1 tbsp. sesame oil
• 2 tbsp. cornstarch
• 1 bag frozen broccoli (or 2 c. fresh)
• 2 c. brown rice
• OPTIONAL:  1 drop doTERRA Ginger Essential Oil.

Instructions:

1. Mix beef and sauce ingredients, place in bag.
2. If you bought fresh broccoli, place in its own gallon freezer bag.
3. Thaw and cook on low for 3-4 hours

Freezer Tatter-Tot Casserole

• 2lb. ground beef
• 2 (10.75 oz) cans cream of mushroom
• 1 zucchini diced small
• 1 red bell pepper diced small
• 1 small onion chopped small
• 4 cans of corn or french cut green beans
• 2 bags frozen tatter tots
• 1 Tsp garlic powder
• 1 Tsp black pepper
• 2 Tbsp Worcestershire sauce
• 6 cups shredded cheese

Instructions:

1. Brown beef, onion, bell pepper, zucchini in 10-inch skillet over medium-high heat until beef is well browned and crumbled. Drain
2. Stir soup, garlic powder, black pepper and Worcestershire into skillet. Mix well
3. Spoon beef mixture evenly into 2 12x8-inch shallow baking dishes.
4. Spread 2 cans of corn or green beans over meat in each dish.
5. Sprinkle 2 cups of cheese over corn/green beans in each dish.
6. Arrange Tatter-Tots on top and sprinkle 1 cup of cheese over Tots.
7. Bake at 425 for 25 minutes or until potatoes are done.

o    NOTE: If freezing, cover with tin foil and let thaw prior to placing into oven.

Crock-pot Sweet & Sour BBQ Meatballs

INGREDIENTS

·         1-2 pounds of meatballs

·         1 sweet onion, cut into chunks

·         1 green pepper, cut into chunks

·         1 red, yellow, or orange pepper, cut into chunks

·         1 pineapple, cut into chunks

·         18oz bottle of BBQ sauce

 

DIRECTIONS

1. Add contents to freezer bag and place in freezer. Make sure to get rid of any extra air in the bag.
2. To cook, thaw and dump contents in crock-pot and cook for 4-6 hours on low.

Polish Dinner

Ingredients:

• 3 lbs of Smoked Sausage or Kielbasa (your preference) cut to 3-in pieces
• 1 large can of sauerkraut (I make and can my own so I usually use a quart)
• 1 large onion chopped
• 1 Tbsp Caraway Seeds
• 1/4-1/2 cup brown sugar (depending on your preference

Instructions:

1. OPTIONAL:  You can caramelize/saute' the onions in a skillet first or not your choice
2. Place ingredients in freezer bag to freeze.
3. To cook, thaw and place in crock-pot on low for 4-6 hours.

Beef, Bean, & Cheese Burritos

Ingredients:

• 1 lb. ground beef
• 1 can re-fried beans
• 1 bag shredded cheddar cheese
• 1 medium onion
• 1 pack large tortillas
• 1 packet taco seasoning

Instructions:

1. Brown beef in a skillet & drain well.
2. Top each tortilla with 2 tbsp. ground beef, 2 tbsp. re-fried beans, and 2 tbsp. cheddar cheese.
3. Top with onions and fold into a burrito.
4. Wrap burrito in wax paper and then in tin foil. Place in gallon freezer bag.
5. To cook, remove from foil and paper and wrap in paper towel. Microwave for 2-3 minutes.
   

Breakfast Burritos

Ingredients:

• 12 eggs, scrambled
• 1 lb. of your choice: bacon / ground sausage / smoked sausage (chopped / crumbled)
• 1 package shredded cheddar cheese
• Veggies you fancy: onions, spinach, mushrooms, tomatoes, bell peppers (etc-optional)
• 1 pack large tortillas

Instructions:

1. Lay each tortilla on wax paper and top with either sausage or bacon, eggs, and veggies of choice.
2. Spoon 2 tbsp. shredded cheddar cheese on top.
3. Fold burrito and wrap in wax paper and then tin foil.
4. Place into gallon bags and freeze.
5. To cook, microwave for 2-3 minutes.

And for those Mama's out there that plan to breast feed... There are some foods that naturally help boost your breast-milk supply. Here are two postpartum recipes that are great for that.

Lactation Smoothie Packs

Ingredients:

• 1 gallon vanilla almond milk
• 1 container rolled oats
• 2 bunches of bananas
• 1-2 packs of frozen strawberries
• ground flax seeds
• 1 jar almond or peanut butter

Instructions:

1. To make each pack, place 1 banana, 1/2 cup strawberries, 1/4 cup oats, 1 tbsp. nut butter, and 1 cup almond milk in a Ziploc bag.
2. Sprinkle in flax seeds.
3. Seal bag and freeze.

NOTE: I usually just pop one in the fridge the night before, so in the morning when I drink my smoothies, it is thawed enough to put through my Nutribullet. (LOVE that thing!)

Lactation Bites

Ingredients:

• 1 c. oats
• 1/2 c. peanut butter (i used chocolate PB!)
• 1/2 c. ground flax seed
• 1 c. coconut, shredded
• 1/3 c. honey
• 1/2 mini chocolate chips

Instructions:

1. Combine dry ingredients in a mixing bowl and then mix in the wet ingredients.
2. Refrigerate this mixture for one hour.
3. Remove and roll into ping pong sized balls.
4. Wrap individually and store in a gallon freezer bag to freeze.

NOTE: You can leave the flax seed whole, but your body will gain more nutrients from them if they are ground up. I just use a small coffee grinder to do this. I found mine at a local big box store for under $20. I use it constantly for herbs, spices, nuts and so on.