Go Back Email Link
+ servings

Homemade Chicken Broth

Holli Medley
This homemade chicken broth can be made while boiling chicken, two for one! It's perfect to use for soups and more.
No ratings yet
Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine American
Servings 4
Calories 54 kcal

Equipment

  • Large Pot (lid optional)
  • Strainer
  • Large Bowl

Ingredients
  

  • 1 chicken (whole)
  • water (1 qt for each 1 lb of chicken)
  • salt (1 tbsp for each 1 lb of chicken)
  • peppercorn
  • 1 onion large, diced
  • 2 carrots large, diced
  • 5 celery stalk large, diced
  • 3 bay leaf dried
  • 1 garlic clove whole

Instructions
 

  • Follow the Boiled Chicken recipe as your first step.
  • After boiling your chicken, debone after cooling, and place the bones back into the liquid.
  • Bring the chicken bones and aromatic vegetables at a boil, cut the heat to a low simmer.
  • Let this reduce slowly, over the course of half an hour or longer.
  • Once the desired richness is reached, allow to cool slightly.
  • Strain the chicken broth into a separate container. Discard the bones (don't give to pets) and spent vegetables.
  • Before storing it in the refrigerator or freezer, allow it to cool as much as possible.

Notes

Drink this by itself when you need a hug.
For a quick soup: Add a short pasta, roasted vegetables, cooked beans, a few pieces of pulled chicken. Top with apple cider vinegar dressed greens & herbs with an olive oil drizzle.
 

Nutrition

Calories: 54kcalCarbohydrates: 8gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 1770mgPotassium: 239mgFiber: 1gSugar: 5gVitamin A: 5132IUVitamin C: 4mgCalcium: 39mgIron: 1mg
Keyword chicken broth
Tried this recipe?Let us know how it was!