Cover chicken with 3 quarts of water. Add thyme and oregano. Bring to boiling. Simmer covered 1 hour. Remove chicken from the broth. cool. Remove meat from the bones, dice. Strain broth, skim off fat. Return to kettle. add the chicken, celery,onion,carrots, 1 tablespoon salt. and 1/4 teaspoon pepper. Bring to a boil. reduce heat and cook covered 10 minutes. Stir occasionally.
Pour hot soup into hot jars, leaving 1 inch head space. Adjust lids. Process in pressure cooker at 10 pounds, 75 minutes pints or 90 minutes for quarts.
For each pint add 1 cup of water. boil uncovered at least 10 minutes. BEFORE SERVING:.