Go Back
–+ servings
A pot of soup with a spoon in it.

Chicken Broth Recipe

Course: Soup
Cuisine: American
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 19 cups
Calories: 72kcal
Author: Becky Hardin
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.
Print 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 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

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
    A pot filled with vegetables and herbs.
  • 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.
    A bowl of dried mushrooms in a glass bowl.
  • 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.
    A pot of soup with a spoon in it.
  • Continue cooking the broth another 1½ hours.
    A pot of chicken soup with carrots and onions.
  • 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.
    A pot with carrots, celery and chicken in it.
  • Refrigerate the stock overnight and remove the surface fat the next day.
    A pot of soup with a spoon in it.

Video

Notes

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.

Nutrition

Serving: 1cup | Calories: 72kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 437mg | Potassium: 141mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3868IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg