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Classic Chicken Broth Recipe

Western · Soup · 135 min total

A rich, flavorful chicken broth made from scratch, perfect for soups, stews, or sipping on its own.

Ingredients

• 1 whole chicken (about 3-4 lbs), cut into pieces
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 1 bay leaf
• 1 teaspoon black peppercorns
• 2 sprigs fresh thyme
• 1 sprig fresh parsley
• 10 cups cold water
• 1 teaspoon salt

Instructions

1. Place chicken pieces in a large stockpot. Add carrots, celery, onion, garlic, bay leaf, peppercorns, thyme, and parsley.
2. Pour in cold water until ingredients are covered by about 1 inch.
3. Bring to a boil over high heat, then reduce heat to low and skim off any foam that rises to the surface.
4. Simmer gently, partially covered, for 1.5 to 2 hours, until chicken is tender and broth is flavorful.
5. Remove chicken pieces and set aside to cool. Strain broth through a fine-mesh sieve into a large bowl; discard solids.
6. Once chicken is cool enough to handle, shred meat and reserve for another use (or return to broth if desired).
7. Season broth with salt to taste. Let cool completely, then refrigerate or freeze.

Tips

• For a deeper flavor, roast chicken and vegetables in a 400°F oven for 30 minutes before adding to pot.
• Broth can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
• Skim off any solidified fat from the surface after chilling for a clearer broth.

More about Making soups and broths →

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