I have updated the recipe for canning. No water bath! Process filled jars in a pressure canner only at 10 pounds pressure 20 minutes for pints and 25 minutes for quarts, adjusting for altitude, according to your pressure canners directions. Turn off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid. Cool jars in canner 10 minutes.

Currently I do not as the process is longer and I used to make for restaurants. I’ll put it on the list!

Yes they do Peggy! Let me know how you enjoy it!

Harmony,
Thanks for stopping by and good question. The reason I link to the Chicken Broth recipe in the post for Cream of Broccoli soup is to give you information if you wanted to make your own. The recipe for the Cream of Broccoli soup is on that page. Yes, Chicken Stock does start by roasting RAW chicken bones then gets simmered, whereas Chicken Broth simmers COOKED chicken bones/carcass.

Then you say a difference between chicken stock and broth is that the broth uses bones that have been cooked, but mention that stock takes bones that have been roasted.

Other than that, the recipes sound very good! I will be making the Cream of Broccoli Soup despite apparently only having chicken broth.

Thank you!