Homemade Chicken Broth

You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

• Fresh chicken: For the richest and most flavorful broth, use bone-in and skin-on chicken pieces and dark meat. I often use chicken drumsticks or chicken thighs.
• Vegetables and herbs: Onion, garlic cloves, carrots, celery, and parsley.
• Kosher salt and whole black peppercorns: If using fine salt, you should reduce the amount you use by half, or the soup could end up too salty.

The best way to vary this recipe is to use different vegetables. I almost always use onions, garlic, carrots, celery, and parsley. Other options that I tried and liked include leeks, mushrooms, and fresh herbs such as oregano and thyme.

These variations produce a broth that tastes quite different from my childhood broth but are a nice variation on the classic recipe.

The detailed instructions are listed in the recipe card below. Here are the basic steps for making this recipe:

• Place the ingredients in a large stockpot. (Photos 1,2).
• Cover them with water. (Photo 3).
• Bring to a boil, reduce the heat, partially cover, and simmer the broth for 3 hours. (Photo 4).
• Remove the solids from the broth with a large slotted spoon, then strain it. (Photos 5,6).

This rich broth is excellent as is. I keep portions of it in mason jars and reheat them in the microwave.

I simply drink it. But you can serve it in a bowl and add all kinds of things to it.

My Dutch grandma served it with tiny cooked meatballs and no starches or veggies.

My father loads his with cooked shredded chicken and lots of vegetables.

And my mother-in-law serves hers with cooked white rice.

Want more ideas? Add plain cooked shirataki noodles (omit the butter and Parmesan) or zucchini noodles (add them raw, and they will cook in the hot broth).

You can also turn this chicken broth into egg drop soup.