Homemade Chicken Broth

When you think of kitchen staples that make everything taste better, chicken broth is definitely a top contender. Broth is not only and nutritious on it’s own (especially for your gut), but it takes any dish from “she can cook” to “this girl’s a culinary genius”. Best part? It’s straightforward to make at home and keeps beautifully in the fridge or freezer so you’re never more than a ladle away from a flavor boost. No need to buy preservative riddled chicken broth from the grocery store anymore, because our Homemade Chicken Broth recipe is foolproof packed with goodness and can be used in everything from soups and sauces, to your late-night ramen routine.

Before you start

• Straightforward Homemade Chicken Broth is a nutritious and versatile kitchen staple that enhances various dishes.
• It’s simple to make and can be stored in the fridge or freezer for straightforward access.
• Key ingredients include chicken, onion, garlic, carrots, celery, and herbs like dill and parsley.
• This broth can be enjoyed on its own or used in soups, stews, and sauces for added flavor.
• Variations allow for turkey, beef, or vegetable broths, making this recipe highly adaptable.

What stands out

This straightforward homemade chicken broth is the ultimate kitchen hack. Make one big pot, store it in the fridge, and use it in your favorite soups, stews and sauces as a flavor boost instead of water. Bonus: It can be enjoyed all on its own. Warm up this liquid gold and enjoy it as a morning drink to boost your immunity heal your gut and fill you up with something other than those 7 coffees you usually have. This recipe couldn’t be any easier and yields 2-3 liters of crystal clear, silky smooth, perfectly savory home cooked chicken broth. The best part is that with just a couple of tweaks you can easily turn this recipe into a beef or veggie broth version.

Chicken: The star of the show. We recommend using a whole chicken for this recipe. You can also use bone-in chicken parts like thighs, drumsticks, or wings. Just make sure you include bones and skin for the richest flavor.

Onion: Onions are a must in this recipe. They are the quiet MVP that add subtle sweetness, lots of antioxidants and give the homemade chicken broth that beautifully distinctive aroma.

Garlic: It’s true – garlic makes everything better. In this case garlic rounds out the sweetness of the carrots and onion, contributes to the aroma and adds immune boosting properties which is why we eat chicken soup when we’re sick!

Carrots: For a hint of sweetness and lots of added nutrition, don’t skip out on the carrots. They balance the savory flavors of chicken, onion, and garlic so the broth isn’t too sharp or salty.

Celery: Adds a mild, earthy freshness that balances out the sweetness of carrots and onions, creating that classic “brothy” taste.

Dill & Parsley: Our go-to herbs for chicken broth are dill and parsley. While parsley gives the broth a citrusy brightness, dill gives it that signature Eastern Euro homey flavor.

Water: we used about 16 cups of water for this recipe, but the amount of water will depend on the size of your pot. Make sure the chicken is fully covered, and there is room in the pot for the water to simmer without spilling over.

Salt: The seasoning for this homemade chicken broth recipe is simple – just salt. We want the rest of the flavors to do most of the heavy lifting without major spice interference. Of course, you can get creative here, and add any other spices you like.

Kitchen tip

Toss in the onion skins. Most people peel them off and toss them, but the skins add a gorgeous golden color and extra antioxidants to your broth. Just strain them out at the end.

Chicken Broth Variations and Substitutions

1. Use bone-in chicken thighs drumsticks, or wings instead of a whole chicken.
2. If you’re struggling to use up your post-thanksgiving leftovers, swap the chicken for turkey for a turkey broth.
3. For a heartier beef broth use beef or veal instead.
4. Roast the chicken and vegetables first for a deeper, caramelized flavor.
5. Make it in a slow cooker (8–10 hours on low) for set-and-forget convenience.
6. For a more concentrated stock simmer longer and reduce the liquid.
7. Add parsnips or turnips for sweetness and depth.
8. Replace dill with thyme or bay leaves for a different flavor profile.
9. Fresh parsley can be subbed with cilantro for a brighter, more citrusy broth.
10. Skip the chicken altogether and add some chopped sturdy greens for a vegetable stock.

The Difference Between Broth and Stock

We get this question all the time, and truthfully, we didn’t even know the answer until we started seriously cooking. The main difference is: meat vs. bones. Chicken broth is made with meat, often a whole chicken and meaty parts. Chicken stock on the other hand, is made primarily with bones, sometimes roasted for a deeper flavor. Broth also requires less time to cook, typically simmered for 1-2 hours while stock usually takes 4-6 hours. A lot of home cooks use the terms interchangeably, and honestly, either one will work in most recipes. The big difference is that stock is richer and more unseasoned, while broth is lighter seasoned, and ready to eat. Personally, we'd use chicken stock for dishes like soups, stews, or quick sauces, and chicken stock for hearty soups, reductions, pan sauces or creamy dishes.

Straightforward Homemade Chicken Broth Uses

Use this Homemade Chicken Broth in any recipe that requires broth such as:

• Hidden Veggies Chicken Soup
• Marry Me Chicken
• Roasted Chicken and Potatoes
• One Pan Chicken Dinner
• Chicken Paella
• Spatchcock Greek Lemon Chicken
• Best Chicken Soup Ever

Questions

Can we use chicken pieces instead of a whole chicken?

Yes, you can use bone-in chicken parts like thighs, drumsticks, or wings. Just make sure you include bones and skin for the richest flavor.

Do we have to peel the carrots and onion?

No, you don’t. Since everything will be strained, leaving the skins on is fine and adds extra nutrients and color. Just be sure to wash the veggies well.

Can we skip the dill or parsley?

Absolutely. They add freshness, but if you don’t have them on hand, the broth will still be. You can also swap in other herbs like thyme or bay leaves.

How do we make the broth richer in flavor?

Let it simmer longer than 1.5 hours if you have time, up to 3 hours. You can also roast the chicken and veggies first for a deeper taste.

What’s the best way to store homemade chicken broth?

Strain and cool the broth, then store it in airtight containers in the fridge for up to 4–5 days. For longer storage, freeze it in jars, freezer bags, or even ice cube trays.

Can we reuse the chicken meat after simmering?

Yes, the chicken will be tender and suited to salads, wraps, soups, or added back into the broth.

Can we make this in an Instant Pot or slow cooker?

Yes. In the Instant Pot, cook on high pressure for about 45 minutes. In the slow cooker, let it cook on low for 8–10 hours.

Why do we need to skim the foam off the top?

Skimming removes impurities and helps your broth stay clear instead of cloudy.

Ingredients

Makes 2.5 liters

• 1 whole onion, peeled
• 1 whole chicken, small
• 6 garlic cloves, peeled
• 2 large carrots, washed and halved
• 4 celery ribs
• 1 handful fresh dill
• 1 handful fresh parsley
• 16 cups of water
• salt, to taste

Equipment

• Nakiri Knife
• Large Pot
• Liquid Measuring Cup
• Measuring Cups + Spoons
• strainer
• Large Mason Jars

Method

1. Place the chicken and all ingredients into a large pot.
2. Next, cover with water. Bring to a boil and reduce the heat to medium. a spoon to skim off any foam or impurities that rise to the top.
3. Let the broth simmer for about 1.5 hours. Carefully remove the chicken once it is tender and falling apart.
4. Allow the broth to cool slightly, then strain it into mason jars or freezer-safe containers.
5. Use the chicken for salads, wraps, or add it back into the broth. It can also be enjoyed in any recipe that calls for cooked chicken. Once cooled, the broth can be frozen for later use.
6. Note: This recipe yields about 2-3 liters of broth, but the final quantity will depend on how much water you add to the pot, and how long you simmer the broth.

Kitchen notes

• Toss in onion skins for a rich golden color and extra antioxidants (strain out before storing).
• Use bone-in chicken thighs, drumsticks, or wings instead of a whole chicken.
• Swap chicken for leftover turkey after Thanksgiving to make turkey broth.
• For a heartier option, try beef or veal instead.
• Roast the chicken and veggies first for a deeper, caramelized flavor.
• Make it in a slow cooker: 8–10 hours on low for set-and-forget ease.
• Simmer longer and reduce liquid for a more concentrated stock.
• Skip the chicken and add sturdy greens for a tasty vegetable stock.
• Broth vs. Stock: Broth is made with meat and cooks 1–2 hours, stock is made with bones and simmers 4–6 hours. Broth is lighter and seasoned, stock is richer and unseasoned. Both work in most recipes.
• Use this homemade broth in soups, stews and sauces, or sip it on its own.