Easy Homemade Chicken Broth

Easy Homemade 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.

Easy Homemade Chicken Broth

Easy Homemade Chicken Broth

Chicken Noodle SoupChicken Noodle Soup
Easy Homemade 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
Use in:
Chicken Noodle Soup
Tom Yum Gai (Thai Hot and Sour Chicken Soup)
Pumpkin Chorizo and Black Bean Soup
Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese
Quinoa White Chicken Chili
Shrimp Wonton Soup
Spinach and Artichoke Dip Tortellini Soup
Creamy Roasted Mushroom and Brie Soup
Chicken Parmesan Soup
Creamy Parmesan Tomato and Spinach Tortellini Soup
Caramelized Pear and Blue Cheese Soup
Miso Glazed Black Cod
New Orleans BBQ Shrimp
Quick and Easy Chinese Hot and Sour Soup
Shrimp Creole
Crispy Honey Lemon Cauliflower on Chili and Garlic Stir Fried Zoodles
Shrimp Scampi with Zucchini Noodles
Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
Creamy Chicken and Sundried Tomato Pasta
Chicken and Mushroom Wild Rice Kale Salad in a Creamy Asiago Balsamic Dressing
Ham and Potato Corn Chowder
Creamy Asiago Chicken and Mushroom Tortellini Soup
Creamy Roasted Asparagus and Brie Cauliflower Soup
Cream of Asparagus Soup
Hungarian Mushroom Soup
Tofu and Wakame Miso Soup
Soupe a la Courgette (Zucchini Soup)
Pumpkin and Chorizo Soup with Cilantro
Caramelized Onion and Gorgonzola Soup
Cauliflower and White Cheddar Soup with Dill
Thai Pumpkin Soup
Carrot Soup with Dill Pesto
Chicken Tortilla Soup
Minestrone Soup with Sausage and Squash
Split Pea Soup
Avgolemono Soup
Dan Dan Mian (Noodles in Spicy Chinese Peanut Pork Sauce)
Corn Chowder
Roasted Tomato Soup
Sweet Potato Soup
Chinese Hot and Sour Soup
Spinach, White Bean and Turkey Sausage Soup
Ham and Bean Soup
Shrimp Bisque
Black Bean and Roasted Pepper Soup
Ham and Lentil Soup
Sweet Potato and Peanut Soup
Creamy Asparagus Soup with Morel Mushrooms and Ramps
Pumpkin and Black Bean Soup
Thai Chicken Noodle Soup
Ham and Mushroom Sauerkraut Soup
Panang Curried Pumpkin and Prawn Soup
Roasted Broccoli and Cheddar Soup
Ham and Chickpea Soup
Chicken and Sweet Corn Soup
Roasted Cauliflower and Aged White Cheddar Soup
Ale and Cheddar Soup
Reuben Soup
Creamy Lemon Chicken
French Onion Chicken
Thai Peanut Pumpkin Turkey Curry
Roasted Potatoes in Creamy Mushroom and Miso Sauce
Lemon Chicken Orzo Soup
Cajun Red Beans and Rice
Creamy Cabbage and Double Smoked Bacon Soup
Creole Split Pea Soup
Porchetta Chowder
Creamy Mushroom and Roasted Cauliflower Soup
Roasted Pumpkin, Pancetta and Sage Soup
Buffalo Chicken Chowder
Hoppin' John
Lasagna Soup
Shrimp and Roasted Corn Chowder
Beer Mac n Cheese Soup
Pasta e Fagioli Soup (Italian Pasta and Bean Soup)
Shrimp Etouffee
Cuban Black Beans and Rice (Moros y Cristianos)
Maple and Bourbon Ham and Baked Bean Soup
Kale, Butternut Squash and Mushroom Miso Soup
Pumpkin and White Bean Turkey Chili with Kale and Pepita Salsa
Roasted Apple and Aged White Cheddar Soup
Jalapeno Popper Chicken Soup
Cajun Shrimp Fettuccine Alfredo
Tortellini Chili
Tuna, White Bean and Kale Soup
Honey Lemon Chicken and Asparagus Stir Fry
Roasted Asparagus and Mushroom Poutine
Chicken in a Creamy Parmesan and Sundried Tomato Sauce
Pumpkin and Chicken Tagine
Cauliflower Chowder
Chargrilled Oyster Pasta
Creamy Parmesan Mushroom and Spinach Tortellini Soup
Cilantro Lime Shrimp Scampi with Zucchini Noodles
Butter Chicken Noodle Soup
Venezuelan Black Bean and Chorizo Soup
Creamy Roasted Red Pepper and Spinach Goat Cheese Skillet Chicken
Spinach and Artichoke Skillet Chicken with Sundried Tomatoes
Asparagus and Lemon and Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce
Spicy Roasted Corn and Jalapeno Avocado Soup
Creamy Bacon Honey Dijon Skillet Chicken
Rustic Roasted Garlic Chicken with Asiago Gravy
Creamy Curried Coconut Carrot Soup
Spinach and Artichoke Stuffed Chicken
Light and Creamy Cauliflower Sauce
Colombian Chicken and Corn Soup (Ajiaco)
Harvest Skillet Chicken with Apples, Brussels Sprouts and Sweet Potatoes
Slow Cooker Garlic Herb Mushrooms
Chicken Puttanesca
Melting Potatoes
One Pan Greek Lemon Chicken Rice with Roast Garlic
Creamy Maple Brie and Cheddar Apple Soup
Shrimp Creole Soup with Bacon and Cheddar Dumplings
Chickpea and Red Pepper Paprika
Chicken Fajita Soup
Sweet and Sour Pork
Creamy White Chicken Chili
Cajun Sweet Potato Seafood Chowder
Asiago Roasted Garlic Cauliflower Soup
Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup)
Corned Beef and Cabbage Soup
Creamy Salsa Verde Skillet Chicken
Cilantro Lime Skillet Chicken
Mexican Street Corn Soup
Broccoli and Bacon Chicken Alfredo Linguine
Mushroom and Brie Baked Eggs
Cheddar Biscuits and Shrimp and Andouille Gravy
Asiago Cauliflower and Quinoa Chowder
Jalapeno Popper Skillet Chicken
Tortellini Soup with Italian Sausage & Spinach
Creamy Brie Sweet Potato Pecan Pie Soup
Kielbasa Sauerkraut Soup
Roasted Carrot and Tahini Soup with Pomegranate and Pistachios
Oyakodon (Japanese Chicken and Egg Rice Bowl)
Pan Seared Steaks with Sauteed Mushrooms and Roasted Garlic Gorgonzola Butter
Egg Drop Soup
Lemony Lentil Soup
Lemony Lentil Soup
Lemony Lentil Soup
Skillet Chicken Verde
Pan Seared Balsamic Strawberry Chicken and Brie


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.

Unknown said...

Do you cook the chicken first?

Kevin Lynch said...

Unknown: The chicken is raw. Once you remove the cooked chicken you can use it in another recipe!

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