Spread a kitchen towel on the counter. Using your jar lifter, remove the warm jars from the canner, drain, and line up on the towel.
Using the ladle and canning funnel, fill the jars halfway with solid ingredients, and top with the liquid leaving a 1-inch headspace.
Run the bubble popper through the jar to release air bubbles.
Use your magnetic lid lifter to lift lids out of the warm water, center lid on the jar, and screw on band until it is fingertip tight.
Using the jar lifter, place the jars back into the pressure canner leaving space in between them. Once the jars are all in canner, adjust the water level per your pressure canner's instructions. If adding water, use the hot water from the small pot you used to warm your lids.
Follow the directions for your pressure canner and process pints for 75 minutes (1 hour and 15 minutes), and quarts for 90 minutes (1 hour and 30 minutes) at 10 pounds of pressure (psi) for at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary.
When processing time is complete, turn off the heat and allow the pressure canner to depressurize and cool for about 1 hour.
When the pressure canner has cooled, spread a kitchen towel on the counter, unlock cover and remove by tilting lid away from you so that steam does not burn your face.
Let the jars adjust in the canner for about 10 minutes, and then use the jar lifter to remove the jars from canner and place them carefully on the towel. Do not re-tighten bands. Let the jars to cool for 12-hours. You should hear the satisfactory "ping" of the jar lids sealing.
After 12-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the and use up within a few days.
Remove the screw on bands and wash the jars. Label and date the jars. Store your chicken soup in a cool, dark place, and use within 12 months. Yields 8 pints or 4 quarts of chicken soup.