2 quarts chicken stock

3 c diced chicken

    (about one 3 pound chicken)

1 1/2 c diced celery

    (about two stalks)

1 1/2 c sliced carrots

1 c diced onion

    (about 1 medium)

Salt and pepper to taste

Combine chicken stock, chicken, celery, carrots and onion. Bring mixture to a boil. Reduce heat; simmer 30 minutes. Season to taste. Ladle hot soup into hot jars, leaving 1 inch headspace. Adjust two-piece caps. Process pints 1 hour and 15 minutes in a steam-pressure canner.

Yield: about 8 pints or 4 quarts.

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