Chicken Broth is so easy to make, you won’t need to buy it from the store anymore. This delicious recipe is made with lots of vegetables, spices, and chicken to create the perfect flavor. Learn how to make chicken broth and use it in all of your soups this winter season!
What’s in this Chicken Broth Recipe?
Making this chicken broth recipe is just a matter of letting a bunch of vegetables, spices, and chicken simmer together in a pot. The liquid draws flavor from all of the vegetables, spices, and chicken to create a perfectly balanced broth.
- Chicken: Whole chickens provide the main flavor and nutrients of this broth, such as protein, collagen, calcium, iron, and potassium.
- Water: Cold water is used as the base of this broth and helps to extract the flavors and nutrients from the other ingredients.
- Onions: Add flavor and aroma. They also contain natural sugars that help balance out the saltiness of the broth.
- Garlic: Adds a herbaceous flavor and contains high amounts of manganese, vitamin B6, vitamin C, and selenium that help boost immunity.
- Carrots: Adds sweetness and depth of flavor to the broth. They are rich in vitamin A and potassium!
- Celery: Adds a subtle flavor and aroma to the broth. It is rich in potassium and calcium and is believed to reduce inflammation.
- Herbs de Provence: A blend of herbs that typically includes rosemary, thyme, oregano, and savory. These herbs add a complex and aromatic flavor to the broth.
- Bay Leaves: Add a distinct and slightly sweet flavor to the broth. They are also a rich source of vitamin A, vitamin C, iron, potassium, calcium, and magnesium and help aid in digestion.
- Cloves: Add a warm and spicy flavor to the broth. They’re high in antioxidants!
- Black Peppercorns: Add a mild and spicy flavor to the broth. They’re also high in antioxidants.
- Kosher Salt: Seasons the broth, enhancing its flavor.
- Soy Sauce: Boosts the savory, umami flavor of the broth.
This homemade chicken broth recipe is the perfect balance of flavor! It makes 19 cups of broth, so you will have plenty to save and use for all of your soup recipes.
Variations on Homemade Chicken Broth
There are so many easy ways to jazz up this chicken broth. I already made mine a bit more fun by adding herbs de Provence and soy sauce.
Add chili peppers or red pepper flakes to give the broth a spicy kick, lemon juice and zest to give it a bright and refreshing flavor, ginger to give it a slightly spicy and sweet flavor (and aid in digestion), turmeric for a vibrant yellow color (and anti-inflammatory properties!), or miso for an umami boost (and probiotics)!
Broth and Stock are made in a similar way, but still, chicken stock and chicken broth are not exactly the same. Both are liquids made by boiling chicken bones and/or meat along with vegetables. The difference is that chicken stock tends to be less seasoned, and is perfect as a base to make sauces, gravies, etc. Chicken broth, on the other hand, is well-seasoned and full of flavor, so it’s ready to consume as is.
Chicken stock and stock broth are very similar, and they can generally be used interchangeably. In a pinch, if you don’t have one, use the other.
Chicken broth is a nutritious food that is high in protein, vitamins, and minerals. It is also believed to have health benefits such as reducing inflammation and improving digestion.
Yes, you can make chicken broth without bones by using chicken meat or a combination of chicken meat and bones.
This recipe is not gluten-free due to the use of soy sauce. To make it gluten-free, omit the soy sauce or replace it with tamari or coconut aminos.
Yes, using chicken broth instead of water when cooking rice or pasta can add extra flavor and depth to the dish.
Homemade chicken broth can last for up to 3 days in the refrigerator.
How to Store and Reheat
Store leftover chicken broth in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan set over medium-low heat until warmed through.
How to Freeze
Yes, this is easy to store in the freezer. Just pour it into freezer-safe containers and it will keep for up to 3 months. You can portion off the broth before freezing to make it easier to grab and thaw when you’re ready to cook. You can toss it right into a hot pan if it is in small portions, or thaw it overnight in the refrigerator for larger portions.
Serving Suggestions
This is the perfect base for so many soups, and you know it’ll be on every ingredient list. Learn to make it so you have some on hand for your next batch of chicken noodle soup, crockpot Tuscan chicken soup, Italian wedding soup, egg drop soup, Buffalo chicken soup, or Zuppa Toscana.
It also comes in handy when making all kinds of Thanksgiving recipes, like stuffing and casseroles, so you’ll definitely need this stuff around. I use it in this Chicken and Rice Casserole and this Chicken Pot Pie Casserole.
Besides cooking other recipes, hot chicken broth is the perfect thing to sip on when you’re sick, and you need something warm and soothing for your stomach.
5-Star Review
“This turns out perfect every time. Great recipe :)” – Aimee Shugarman
Chicken Broth Recipe
Ingredients
- 2 (5-pound) whole young roasting chickens
- 6 quarts cold water
- 3 yellow onions unpeeled and quartered
- 1 head garlic unpeeled and halved; optional
- 6 carrots washed, unpeeled, and quartered
- 4 stalks celery with leaves washed and halved
- 2 tablespoons herbs de Provence
- 4 bay leaves
- 12 whole cloves
- 2 teaspoons whole black peppercorns
- 1 tablespoon kosher salt
- 1 tablespoon low-sodium soy sauce
Instructions
- Place all ingredients in a 16-20 quart stockpot, and cover with 6 quarts of water.2 (5-pound) whole young roasting chickens, 6 quarts cold water, 3 yellow onions, 1 head garlic, 6 carrots, 4 stalks celery with leaves, 2 tablespoons herbs de Provence, 4 bay leaves, 12 whole cloves, 2 teaspoons whole black peppercorns, 1 tablespoon kosher salt, 1 tablespoon low-sodium soy sauce
- Bring to a boil, reduce heat to low and simmer, uncovered, 2½ hours.
- Carefully transfer the chickens to two large bowls. Remove the chicken meat from the bones and set aside.
- After removing the meat from the bones, place them and the excess broth (from the bones) back into the stockpot. Season to taste – the broth should taste lightly salted.
- Continue cooking the broth another 1½ hours.
- While the broth reduces, cut or shred the chicken meat and save for other meals. (It freezes beautifully.)
- After the stock is finished cooking, strain it over through a colander and discard the remaining solids.
- Refrigerate the stock overnight and remove the surface fat the next day.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- The stock will be slightly gelatinous, but it will liquefy and add a rich, lovely flavor when heated.
- This recipe was inspired by Ina Garten and Jacques Pepin.
Nutrition Information
Hello, I would love to try this recipe for broth but I need it for one person. How would I reduce everything to make just 4 servings? I am on a kidney diet and try to make everything so I have way less sodium in my food. Thanks in advance
Hi Charlotte, there is a slider you can adjust for the number of servings you’d like on the recipe card. However, I highly recommend making the recipe as written. It uses a whole chicken, which works best! You can freeze the extras in individual portions and defrost as needed!
I made this. It is awesome. LOVE IT!!!
Thanks, Laura!! I’m so glad you enjoyed it!
I didn’t make this recipe but often make broth in my crock pot. Does your recipe do well this way
What a great chicken broth recipe! I have to put this on my menu!
Muah!
I love homemade broth! I love that this is really easy to make!
Yes!! I couldn’t believe how easy
This turns out perfect every time. Great recipe :)
Yes!!! Makes me happy :)
Homemade is my favorite!! I can’t wait to try this recipe!
xo
I’ve always wanted to make homemade chicken and turkey broth. I need to try this recipe!
It’s so easy!