I love that Chicken Broth is so easy to make that I never need to buy it from the store anymore. When I first started learning to cook, I had no idea that homemade staples would be not only this simple, but also cost effective. I’ve developed this delicious recipe made with lots of vegetables, spices, and chicken to create the perfect flavor.
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
Yes you can make chicken broth at home! Below I let you know how to make chicken broth and use it in all of your soups this winter season!
What’s in This Chicken Broth Recipe?
- Whole Chicken: You’ll need 2 (5-pound) whole young roasting chickens for this recipe.
- Water: Forms the base of the broth and soaks up all the delicious flavor from the chicken and spices.
- Yellow Onions: Add a sweet and earthy flavor to the broth.
- Garlic: Adds a pungent aroma and earthy flavor.
- Carrots: Add a touch of sweetness to the broth.
- Celery: Adds a mild herbal flavor and saltiness.
- Herbs and Spices: herbs de Provence, bay leaves, whole cloves, whole black peppercorns, and kosher salt infuse the broth with so much flavor.
- Low-Sodium Soy Sauce: Adds an umami boost to the broth that takes it to the next level.
Notes from the Test Kitchen
It’s important to remember that the stock will be slightly gelatinous once cooled (which is actually a good thing! It means it’s full of nutrient-dense collagen from the bones) but it will liquefy and add a rich, lovely flavor when heated.
Variations on Homemade Chicken Broth
There are so many easy ways to jazz up this chicken broth. I already made mine a bit more fun by adding herbs de Provence and soy sauce.
I also love to add chili peppers or red pepper flakes to give the broth a spicy kick, lemon juice and zest to give it a bright and refreshing flavor, ginger to give it a slightly spicy and sweet flavor (and aid in digestion), turmeric for a vibrant yellow color (and anti-inflammatory properties!), or miso for an umami boost (plus I love that it adds probiotics)!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Serving Suggestions
I think this is the perfect base for so many soups, and I use it often because it’s a part of so many recipes. I always have some on hand so I can quickly make chicken noodle soup, crockpot Tuscan chicken soup, Italian wedding soup, egg drop soup, Buffalo chicken soup, or Zuppa Toscana.
It also comes in handy when making all kinds of holiday recipes, like stuffing and casseroles, so you’ll definitely need this stuff around. I use it in this Chicken and Rice Casserole and this Chicken Pot Pie Casserole.
Chicken Broth Recipe
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Ingredients
- 2 (5-pound) whole young roasting chickens
- 6 quarts cold water
- 3 yellow onions unpeeled and quartered
- 1 head garlic unpeeled and halved; optional
- 6 carrots washed, unpeeled, and quartered
- 4 ribs celery with leaves washed and halved
- 2 tablespoons herbs de Provence
- 4 bay leaves
- 12 whole cloves
- 2 teaspoons whole black peppercorns
- 1 tablespoon kosher salt
- 1 tablespoon low-sodium soy sauce
Instructions
- Place all ingredients in a 16-20 quart stockpot, and cover with 6 quarts of water.2 (5-pound) whole young roasting chickens, 6 quarts cold water, 3 yellow onions, 1 head garlic, 6 carrots, 4 ribs celery with leaves, 2 tablespoons herbs de Provence, 4 bay leaves, 12 whole cloves, 2 teaspoons whole black peppercorns, 1 tablespoon kosher salt, 1 tablespoon low-sodium soy sauce
- Bring to a boil, reduce heat to low and simmer, uncovered, 2½ hours.
- Carefully transfer the chickens to two large bowls. Remove the chicken meat from the bones and set aside.
- After removing the meat from the bones, place them and the excess broth (from the bones) back into the stockpot. Season to taste – the broth should taste lightly salted.
- Continue cooking the broth another 1½ hours.
- While the broth reduces, cut or shred the chicken meat and save for other meals. (It freezes beautifully.)
- After the stock is finished cooking, strain it over through a colander and discard the remaining solids.
- Refrigerate the stock overnight and remove the surface fat the next day.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- The stock will be slightly gelatinous, but it will liquefy and add a rich, lovely flavor when heated.
- This recipe was inspired by Ina Garten and Jacques Pepin.
Nutrition Information
How to Make Chicken Broth Step by Step
Cook the Chickens: Place 2 (5-pound) whole young roasting chickens, 6 quarts of cold water, 3 quartered yellow onions, 1 halved head of garlic, 6 quartered carrots, 4 halved ribs of celery with the leaves, 2 tablespoons of herbs de Provence, 4 bay leaves, 12 whole cloves, 2 teaspoons of whole black peppercorns, 1 tablespoon of kosher salt, and 1 tablespoon of low-sodium soy sauce in a 16-20 quart stockpot, and cover with 6 quarts of water. Bring to a boil, reduce heat to low, and simmer uncovered for 2½ hours.
Remove the Meat: Carefully transfer the chickens to two large bowls. Remove the chicken meat from the bones and set aside.
Season the Broth: After removing the meat from the bones, place them and the excess broth (from the bones) back into the stockpot. Season to taste – the broth should taste lightly salted.
Reduce the Broth: Continue cooking the broth for another 1½ hours. While the broth reduces, cut or shred the chicken meat and save it for other meals. (It freezes beautifully.)
Strain the Broth: After the stock is finished cooking, strain it over through a colander and discard the remaining solids.
Chill the Broth: Refrigerate the stock overnight and remove the surface fat the next day.
How to Store and Reheat
Store leftover chicken broth in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan set over medium-low heat until warmed through.
How to Freeze
Freeze leftover chicken broth in individual portions in airtight containers or Ziplock bags for up to 3 months. You can toss it right into a hot pan if it is in small portions, or thaw it overnight in the refrigerator for larger portions.
Broth and Stock are made in a similar way, but still, chicken stock and chicken broth are not exactly the same. Both are liquids made by boiling chicken bones and/or meat along with vegetables. The difference is that chicken stock tends to be less seasoned, and is perfect as a base to make sauces, gravies, etc. Chicken broth, on the other hand, is well-seasoned and full of flavor, so it’s ready to consume as is.
Chicken stock and stock broth are very similar, and they can generally be used interchangeably. In a pinch, if you don’t have one, use the other.
Chicken broth is a nutritious food that is high in protein, vitamins, and minerals. It is also believed to have health benefits such as reducing inflammation and improving digestion.
Yes, you can make chicken broth without bones by using chicken meat or a combination of chicken meat and bones.
This recipe is not gluten-free due to the use of soy sauce. To make it gluten-free, omit the soy sauce or replace it with tamari or coconut aminos.
Yes, using chicken broth instead of water when cooking rice or pasta can add extra flavor and depth to the dish.
Making my broth and it is looking amzing. I did take a taste and yum!
Looks so good, Daisy!
Cooking now
Hope you love it!
Hello, I would love to try this recipe for broth but I need it for one person. How would I reduce everything to make just 4 servings? I am on a kidney diet and try to make everything so I have way less sodium in my food. Thanks in advance
Hi Charlotte, there is a slider you can adjust for the number of servings you’d like on the recipe card. However, I highly recommend making the recipe as written. It uses a whole chicken, which works best! You can freeze the extras in individual portions and defrost as needed!
I made this. It is awesome. LOVE IT!!!
Thanks, Laura!! I’m so glad you enjoyed it!
I didn’t make this recipe but often make broth in my crock pot. Does your recipe do well this way
What a great chicken broth recipe! I have to put this on my menu!
Muah!
I love homemade broth! I love that this is really easy to make!
Yes!! I couldn’t believe how easy
This turns out perfect every time. Great recipe :)
Yes!!! Makes me happy :)
Homemade is my favorite!! I can’t wait to try this recipe!
xo
I’ve always wanted to make homemade chicken and turkey broth. I need to try this recipe!
It’s so easy!