Making this homemade chicken broth recipe 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 homemade 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!
Jump to:
Ingredients
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.
Variations
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.
Chicken Broth Instructions
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).
Expert Tip
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.
Recipe FAQs
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.
I don't. It's delicious. But many people do remove it. If you want to remove 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 is. The homemade version is richer and far more flavorful than store-bought broth. There's truly no comparison.
Serving Suggestions
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 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.
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.
Storing Leftovers
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.
More Soup Recipes
Recipe Card
Homemade Chicken Broth Recipe
Ingredients
- 4 lb. chicken pieces bone-in, skin-on
- 1 large onion quartered
- 4 garlic cloves unpeeled
- 2 large carrots
- 2 celery stalks cut into thirds
- 1 small bunch parsley
- 2 tablespoons Diamond Crystal kosher salt (see note below)
- 1 teaspoon whole black peppercorns
- 3 quarts water
Instructions
- Place all the ingredients in a large, heavy-bottomed stockpot. Bring to a boil. This will likely take about 20 minutes.
- Skim the foam layer from the top, then reduce the heat to medium-low. Partially cover the pot, and simmer for 3 hours. Check on the soup periodically to make sure it maintains a steady slow simmer rather than reaching a boil.
- Remove the solids using a large slotted spoon, then strain the broth through a colander. If you can’t bring yourself to discard the meat, keep it and use it (without the skin) in these chicken patties.Â
- You can serve the broth immediately. Or cool it completely, refrigerate overnight, and the next day, remove the fat layer from the top before reheating.
Video
Notes
Add Your Own Notes
Nutrition per Serving
❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.
Karen Dickenson
It was easy for me to follow your directions, and the chicken broth came out rich and flavorful. Thank you for this recipe!
Vered DeLeeuw
I'm so glad you liked this recipe, Karen! Thank you for leaving a comment.