Chicken Broth & soups are spoiling
If it's spoiling frequently, you're using an unsafe process. (Maybe boiling water bath, no pressure?) That means you should not eat anything else you've canned with the same process, because it could've become dangerously contaminated without obvious signs. 

The only safe way to can low acid foods is with pressure canning. You should precisely follow a recipe from a trusted source, like this meat stock recipe from the NCHFP.