I like to put basil in chicken soup. If I don't have noodles I scramble eggs and add a little salt and mix in flour until thick but still pourable. Pour into the boiling chicken broth while stirring. Make it as thick as you want it and it does get thicker as it boils or sets. We have always added cinnamon to our chicken soup after we dish it up. My friends family always added nutmeg but I don't like nutmeg.

So, that's a cooking recipe, not a canning recipe, but the basic guidelines for soups with meat or poultry are - Do not puree any soup or parts of the soup. Fill jar to only half with solids (your chicken, vegetables), the rest of the jar must be your broth. The ratio is important for density, processing/timing, half solids, half liquid. Leave 1 inch headspace. Do not add noodles or other pasta, rice, flour, cream, milk, egg, or other thickening agents. Add the milk/cream to home canned cream soup 'base' when you've opened it to heat, same with the noodles in this recipe. 60 min pressure canner pints, 75 minutes quarts. I don't know how the frozen vegetables in the Costco bag would hold up to the pressure canning, if you would like their texture after canning and shelf storage or not. I'm not much of a fan of canned peas myself, but that's my taste :) The soup looks delicious, and you could always freeze it too.

Here are a couple of my favorites. Both could be made with ground turkey or chicken. Vegetable Burger Soup makes 10-12 servings 1 lb. ground beef or pre-cooked frozen ground beef 2 lbs. can stewed or diced tomatoes 1 1 lb. can tomato sauce 4 cups water 2 10 oz. pkgs mixed frozen vegetables (carrots, peas, corn, green beans) 1 envelope dry onion soup 2 t. sugar - white or brown Brown beef and drain off fat if using fresh. Thaw beef if using frozen precooked. Add rest of ingredients to soup pot or slow cooker. Bring to a boil, lower heat and simmer one hour if in pot on stove. Cook on low for 8 hours if in crock pot. I add diced cooked potato cubes to this after thawing the soup and before heating. Sometimes cooked potatoes become soft with freezing. You can use diced fresh onion if the onion soup is too salty. Taco Soup I used less meat and it was great; subbed some bulk sausage for some of the ground beef. I did not include the can of hominy. You could use no salt versions of the tomatoes and tomato sauce. Not sure what you could sub for the Ranch Dressing or taco mix. Maybe garlic and parsley for the Ranch and chili powder for the taco? 2 pounds ground round 1 large onion, diced 1 packet taco seasoning 1 packet Hidden Valley Ranch original dry mix salad dressing 1 can kidney beans (with liquid) 1 can pinto beans with jalapeños (with liquid) 1 can yellow hominy 1 can diced tomatoes and green chilies (Rotel) 2 cans stewed tomatoes (I use Mexican stewed tomatoes) 1 8 oz. can tomato sauce 1 cup of water Cook beef and onion until beef is browned, drain excess grease. Add the remaining ingredients. Bring to a boil then reduce heat and simmer for 30 to 45 minutes.

Hi Kids, Well, I made the soup and it smells great! I used about 1/2 Pioneer Woman and 1/2 my own knowledge and history of chicken soups in my past. The one thing I did that seemed really bazarr to me was from Pioneer Women. She made a roux using butter and flour and added it to the broth. Man oh man, that woman looooooves her butter! I have never tried that but since I was living on the wild side, using chicken broth in a can and all, I tried it. I must say that it gives the broth a fuller, rounder and richer flavor. We will be eating it in about 20 minutes and I will let you all know how it is. But from what I have tasted of it, it's great! I have a nice, crusty loaf of bread ready to pot into the oven and I am getting hungry. Thanks again for all your help. sooey