How packaged chicken soup and rice

It has been long said that chicken soup is the cure for the common cold and other diseases. Large quantities are usually created with a whole chicken, spices and boil as the basis for several hours with rice and vegetables included near the end. Because it has protein, carbohydrates and vegetables, soup can complete a meal. Packing too much soup in jars make a perfect control food portions are quick to open and prepare. Below you will find the steps to package the chicken soup and rice.


Prepare the recipe of chicken soup in a large pot without adding the rice. Place it on the stove and bring to a boil.

chicken soup and rice

Reduce heat to simmer and boil it. Continue heating until the soup to put in jars, stirring with spoon.

Prepare the pressure cooker by adding water according to the manufacturer’s instructions. Make sure the pot holes are not obstructed.

Place the jars on the counter. Insert the funnel over a jar.

Pour the boiling soup using the funnel over the jar and leave 1 inch (2 cm) of space between the top of the soup and the top of the bottle.

Repeat the filling process with all the jars, cleaning any residue left in the soup top with a damp cloth. Firmly placed in each jar lids.

Roll hoops in the direction of clockwise around each jar. Strongly tighten them with your hands, but do not tighten more or can break.

Place the pressure cooker on the stove and placed into jars, leaving space between them as directed by the manufacturer.

Place the pot lid and close it securely in accordance with the manufacturer’s instructions. Turn on the stove over medium high heat until the meter reads 11 pounds (5 kg).

Keep the pressure to 11 pounds (5 kg) raising or lowering the heat as necessary and leave for 60 minutes processing.

Turn the heat off after the specified time and passes the pot to a cold burner. Allow the pressure to drop completely to zero. Remove the lid carefully.

Take the jars and place them on a surface covered with a towel, using pliers if necessary. Cool the jars for several hours or until tops are lowered.

Check to see if the jars are sealed properly by pressing the center of the lids; if not bounce or create a sound, are sealed and can be stored in a cool, dark, dry place for up to one year.

Add cooked rice to the soup before serving.