|Chicken stock||4 Quart|
|Diced chicken||3 Pound (One Whole Bird Or 1 Cup)|
|Diced celery||1 1⁄2 Cup (24 tbs)|
|Sliced carrots||1 1⁄2 Cup (24 tbs)|
|Diced onion||1 Cup (16 tbs)|
|Chicken bouillon cubes||3|
Combine chicken stock, chicken, celery, carrots and onion.
Bring mixture to a boil; reduce heat, simmer 30 minutes.
Season to taste, add bouillon cubes (optional).
Pour hot into hot jars, leaving 1-inch head space.
Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes at 10 pounds pressure.