Making this homemade chicken broth is so easy. Simply place the ingredients in a large pot, bring them to a boil, then simmer.
The longer you simmer, the richer the broth. You can enjoy it as is or use it as a base for many different recipes.
Once you've made this amazingly flavorful broth from scratch, you won't be able to ever go back to the canned version, except as a base for other recipes. There's no comparison!
The best part? This chicken broth recipe is so easy. You simply dump a few ingredients into a large pot, fill it with water, and turn on the heat. A few hours later, enjoy a cup of a rich, warm, comforting 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: I use Diamond Crystal Kosher Salt.
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 they are a nice variation on the classic recipe.
Chicken Broth Instructions
The detailed instructions for making this recipe are listed in the recipe card below. Here's an overview of the steps:
Place the chicken in a large stockpot. As you can see, I often use chicken drumsticks.
Add the vegetables, herbs, salt, and pepper. Cover the ingredients with water.
Bring to a boil. Using a spoon, skim the foam from the top of the broth (this ensures clearer broth). Reduce the heat, partially cover, and simmer the broth for 3 hours.
Remove the solids from the broth with a large slotted spoon, then strain it using a colander.
Here's the broth after being strained:
Use Bone-In Chicken
It's important to use bone-in, skin-on chicken pieces in this recipe. They give the broth flavor and richness. Boneless skinless chicken breasts, such as those I use to make baked chicken breast, will not work in this recipe. They are too lean.
Skimming the Fat
This is what the broth looks like when it's ready. You can see the fat droplets on its surface:
Many people remove this fat. I don't. It's delicious. If you want to remove it and do it efficiently, it's best to chill the soup first. Once chilled, you can easily remove the congealed fat layer from the top.
Here are my refrigerated jars of broth. You can see the fat layer on top. It's easy to remove with a spoon.
That's up to you. The longer you simmer the broth, the richer and tastier it will be, and the drier the meat.
One option is to just throw the chicken out. But if you can't bring yourself to do that, use it in recipes such as chicken patties or turkey patties (replacing the turkey with chicken).
The same goes for the vegetables - they will be limp and lifeless at this point. If you want to serve your broth with vegetables, it's best to add them to it after it's ready and cook them just until they are tender-crisp.
It is. The homemade version is richer and far more flavorful than store-bought broth. There's truly no comparison.
Yes, of course. It's excellent in a soup bowl with different add-ins, such as noodles, rice, or tender-crisp vegetables. But it's also enjoyable to simply sip it from a mug.
It's a warming, comforting drink, especially in the winter or when you're under the weather. After all, it's called Jewish Penicillin for a reason (my grandmother Chava wholeheartedly agreed!)
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 from a mug. But you can serve it in a bowl and add all kinds of things to it.
My Israeli grandma used to serve hers with egg noodles:
Or matzo balls:
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.
You can also turn this chicken broth into egg drop soup.
Chicken broth keeps well in the fridge, in an airtight container, for about 5 days. You can divide some of it into individual portions and freeze them in 1-cup containers. 8-ounce mason jars work well for this purpose.
More Soup Recipes
Homemade Chicken Broth
- Place the chicken, onion, garlic, carrots, celery, parsley, kosher salt, black peppercorns, and water in a large, heavy-bottomed stockpot. Bring to a boil. It should take about 20 minutes for the water to reach a boil.
- Skim the foam layer from the top with a spoon, then reduce the heat to medium-low.
- Partially cover the pot and simmer the broth for 3 hours. Check the soup periodically to ensure it maintains a slow, steady simmer rather than reaching a boil.
- Remove the solids using a large slotted spoon.
- Strain the broth through a colander. If you can’t bring yourself to discard the chicken, keep it and use it (without the skin) in these chicken patties.
- You can serve the broth immediately or cool it completely and refrigerate it overnight. The next day, remove the fat layer from the top before reheating the broth.
- Nutrition info is from the USDA database.
- It's important to use bone-in, skin-on chicken pieces in this recipe, such as chicken drumsticks or bone-in thighs. They give the broth flavor and richness. Boneless skinless chicken breasts, for example, will not work in this recipe. They are too lean.
- This broth keeps well in the fridge, in an airtight container, for about 5 days. You can divide some of it into individual portions and freeze them in 1-cup containers. 8-ounce mason jars work well for this purpose.
Add Your Own Notes
Nutrition per Serving
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