Easy Homemade Chicken Broth

Chicken Broth
At the base of any great soup is a broth and although store bought broth is convenient, a homemade broth will have more flavour and it is super easy to make! Chicken broth is probably going to be your work horse broth and it is a simple to make as simmering a chicken along with some vegetables, herbs and spices. Homemade chicken broth really only requires about 5 minutes of effort to throw everything into the pot and then 5 minutes to collect the meat from the chicken at the end so there is no excuse not to make your own!

One of the things that I like about making chicken broth is the reduction in waste! Instead of throwing out those celery or carrot ends, toss them into the freezer until the next time that you make broth. I always seem to have leftovers when I buy fresh herbs and instead of throwing them out I now save them for the next time that I make broth! After the broth has been made you have a chicken carcass that can be saved to make chicken stock getting even more use from your chicken!

Another great benefit of making your own chicken broth is that you control exactly what goes into it so there is no worrying about salt content or unpronounceable ingredients.

Chicken Broth

Chicken Broth

Chicken Broth

Prep Time: 5 minutes Cook Time: 1 hour Total Time: 1 hour 5 minutes Servings: 6

Easy homemade chicken broth that is perfect for any soup!

  • 1 (3 pound) chicken
  • 1 onion, coarsely chopped
  • 2 carrots, coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 2 cloves garlic, smashed
  • 6 sprigs parsley
  • 1 sprig thyme
  • 1/2 teaspoon black peppercorns
  • 2 bay leaves
  • 1 (2-inch) piece parmesan cheese rind (optional)
  • water
  1. Place everything in a large stock pot, cover with 4 inches of water, bring to a boil, reduce the heat and simmer for 1 hour.
  2. Pull the meat off of the chicken and reserve for another use.
  3. Strain the solids from the broth and discard them.
  4. Optionally, let the broth cool in the fridge over night and skim off any fat before using.

Tip: Save any leftover celery and carrot ends, herbs and parmesan rinds in the freezer for the next time that you make broth.
Tip: Chicken broth freezes well so you don't have to use it all when you make it.
Tip: Save the chicken carcass to make


Danielle said...

Looks easy enough - I think I can do this! Thanks for sharing.

Paula said...

Hi Kevin! I'm stopping by from Ontario Blogger day. It's funny that you would post about chicken stock because that's what I made last night. I always make stock after making roast chicken. This time around I tried roasting the vegetables and bones first. Makes the stock nice and rich looking. I just throw it all in the crockpot and let it simmer all night.

I understand the 'closet kitchen'. Mine 'looks' like a big old farmhouse kitchen but it's so poorly laid out I have very little actual cooking room.

Kevin said...

Paula: Roasting the bones and broth for a chicken stock is a good idea and the slow cooker is a great way to cook the stock!

Munatycooking said...

Hi Kevin, you are right, making your own chicken stock allow you to play with the flavors. It's been a while since I made a chicken stock and your post have encouraged me to make some soon!

Anonymous said...

This looks great :) I will have to try your recipe. I often use both Thyme and Marjoram in my stock and even add some back to the soup as it simmers. But I have never tried garlic or parsley! Nice!

Robert Adams said...

I'm making this right now...

No salt?

Kevin said...

Robert Adams: No salt, I prefer to add the salt in the recipe that I am using it in.

Brenna@domesticcharm said...

Just found this post as I looked for different ways to make chicken stock. Loooove the idea of putting in a Parmesan rind. Brilliant!!!

Kristen Carver said...

I'm not crazy about tossing out the cooked goodness. I usually strain out the broth, then pick out the sprigs of the spices and will reuse the remains. If I'm making Pho, I'll place some of it back into the soup.

Anonymous said...

How much broth does this yield?

Anonymous said...

Nevermind I saw it now!

A said...

What do you use the meat for? Would it freeze well?

Kevin Lynch said...

You can use the meat for any recipe that calls for shredded chicken. I always like to have shredded chicken on hand for use in recipes.

Kristen@fit2feelbetter said...

Thanks for this recipe! I've been making my own stock recently for soup season but I never could remember if you added in the veggies first and then the chicken. A quick search brought me to your site!

Bobbi Ysmael said...


Amber said...

I have never made broth before. I want to make my own Cream of Chicken soup for use in casseroles and such, but I figure it would defeat the purpose if I used store bought chicken broth to make it. So I want to give this recipe a try, but I have a some questions...

I have a bunch of split chicken breasts that I got on sale. I was going to boil them so I could use the shredded meat in various recipes. Can I use these to make broth? Will it be as flavorful? Would it be better if I added some legs/thighs to the pot so that there is some dark meat?

Also, can you explain to this cooking from scratch newbie exactly what is the difference between broth and stock?


Amber said...

Also, I am interested in making a big batch and freezing some of it. Do you have some specific suggestions for that. Would I use jars? Ziplock baggies? And for how long can I freeze it before it goes bad?

Kevin Lynch said...

Amber: The broth will be weaker with just the chicken breasts so adding some legs and thighs would be good. The main difference between broths and stocks is that broths are made be simmering meat where stocks are made by simmering bones. Stocks are generally more flavourful as marrow from the bones adds a lot of flavour. Chicken broth freezes well! I generally use 4 cup plastic containers but ziplock bags would also work. It will keep in the freezer for a few months.

Post a Comment