Nature's Cold and Flu Remedy - Canning Chicken Soup | The Canning Diva

Ingredients

• 8 Quarts of Water (32 cups)
• 1 Whole chicken cut in pieces – keep skin on chicken
• 3 Bay Leaves
• 5 Garlic cloves, chopped fine
• 1 Tablespoon Dried Basil or 2 Tablespoons Fresh Basil chopped fine
• 1 Tablespoon Sea Salt – optional
• Black Pepper to taste – about 2 teaspoons
• 2 cups Onion, diced
• 6 cups Carrots, chopped
• 2 cups of Celery – including the leaves, chopped
• 2 cups Idaho Potatoes, diced
• 1 Pint jar of Diane’s Basil Diced Tomatoes or 1 Pint jar Diane’s Salsa