Chicken Broth

I love that Chicken Broth is so easy to make that I never need to buy it from the store anymore. When I first started learning to cook, I had no idea that homemade staples would be not only this simple, but also cost effective. I’ve developed this delicious recipe made with lots of vegetables, spices, and chicken to create the perfect flavor.

Yes you can make chicken broth at home! Below I let you know how to make chicken broth and use it in all of your soups this winter season!

What’s in This Chicken Broth Recipe?

• Whole Chicken: You’ll need 2 (5-pound) whole young roasting chickens for this recipe.
• Water: Forms the base of the broth and soaks up all the delicious flavor from the chicken and spices.
• Yellow Onions: Add a sweet and earthy flavor to the broth.
• Garlic: Adds a pungent aroma and earthy flavor.
• Carrots: Add a touch of sweetness to the broth.
• Celery: Adds a mild herbal flavor and saltiness.
• Herbs and Spices: herbs de Provence, bay leaves, whole cloves, whole black peppercorns, and kosher salt infuse the broth with so much flavor.
• Low-Sodium Soy Sauce: Adds an umami boost to the broth that takes it to the next level.

Notes from the Test Kitchen

It’s important to remember that the stock will be slightly gelatinous once cooled (which is actually a good thing! It means it’s full of nutrient-dense collagen from the bones) but it will liquefy and add a rich, lovely flavor when heated.

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.

I also love to 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 (plus I love that it adds probiotics)!

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Serving Suggestions

I think this is the perfect base for so many soups, and I use it often because it’s a part of so many recipes. I always have some on hand so I can quickly make 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 holiday 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.

Recipe Card

Chicken Broth Recipe

4.72 from 32 votes

Prep: 20 minutes mins

Cook: 4 hours hrs

Total: 4 hours hrs 20 minutes mins

Servings: 19 cups

Author: Becky Hardin

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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!

Step-by-step photos can be seen below the recipe card.

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Ingredients 

1x2x3x

• ▢ 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 ribs 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

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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 ribs 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.
  

Video

Becky’s Tips

Yield: 19 cups broth and 4 cups cooked chicken

• 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.

Storage: Store chicken broth in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Serving: 1cupCalories: 72kcalCarbohydrates: 5gProtein: 1gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.001gCholesterol: 5mgSodium: 437mgPotassium: 141mgFiber: 1gSugar: 2gVitamin A: 3868IUVitamin C: 4mgCalcium: 40mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Chicken Broth Step by Step

Cook the Chickens: Place 2 (5-pound) whole young roasting chickens, 6 quarts of cold water, 3 quartered yellow onions, 1 halved head of garlic, 6 quartered carrots, 4 halved ribs of celery with the leaves, 2 tablespoons of herbs de Provence, 4 bay leaves, 12 whole cloves, 2 teaspoons of whole black peppercorns, 1 tablespoon of kosher salt, and 1 tablespoon of low-sodium soy sauce in a 16-20 quart stockpot, and cover with 6 quarts of water. Bring to a boil, reduce heat to low, and simmer uncovered for 2½ hours.

Remove the Meat: Carefully transfer the chickens to two large bowls. Remove the chicken meat from the bones and set aside.

Season the Broth: 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.

Reduce the Broth: Continue cooking the broth for another 1½ hours. While the broth reduces, cut or shred the chicken meat and save it for other meals. (It freezes beautifully.)

Strain the Broth: After the stock is finished cooking, strain it over through a colander and discard the remaining solids.

Chill the Broth: Refrigerate the stock overnight and remove the surface fat the next day.

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 

Freeze leftover chicken broth in individual portions in airtight containers or Ziplock bags for up to 3 months. 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.

More Soup Recipes To Try

• Chicken Soup
• Creamy Chicken Tortilla Soup
• Hash Brown Potato Soup
• Beer Cheese Soup
• Ham and Bean Soup
• Cabbage Soup