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GET IT NOW- Why You’ll Love This Chicken Broth Recipe
- Ingredients & Substitutions
- How To Make Chicken Broth
- What Is The Difference Between Chicken Stock And Chicken Broth?
- Storage Instructions
- Easy Recipes With Chicken Broth
- Tools For Homemade Chicken Broth
- How To Make Chicken Broth (Easy!) Recipe card
- Recipe Reviews
Store-bought chicken broth is a shortcut we’ve all taken on busy nights, but if you’ve never made it at home, you’re missing out. My go-to homemade chicken broth recipe is a staple in my kitchen. Making it at home tastes so much better that I try to plan ahead and keep a stash in my freezer. If you’ve tried my bone broth recipe, you’ll find this one to be a lighter, quicker alternative… but just as comforting.
I love using it as a base in healthy soups, but once you learn how to make chicken broth from scratch, you’ll be adding it to every recipe that calls for water or broth. It’s a game-changer in terms of flavor – adding a rich, homey touch to everything from rice dishes to casseroles, and everything in between. You really can taste the difference with homemade!
Why You’ll Love This Chicken Broth Recipe
- Rich, savory flavor
- Warm and satisfying
- Only a few simple ingredients
- Easy to make, beginner-friendly
- Versatile – Use it in all your favorite recipes
Ingredients & Substitutions
Here I explain the best ingredients for this homemade chicken broth recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
- Whole Chicken – Get a whole, raw chicken if you’re buying it for making chicken broth (the most cost-effective option), or you can use up leftover raw chicken pieces with bones. If using a whole chicken, cut into pieces and remove the giblets.
- Veggies – Celery, onions, and carrots add a simple, tasty mix of flavors that really brings the broth to life. Feel free to also throw in a few garlic cloves if you like.
- Fresh Herbs – I used a bay leaf, fresh thyme leaves, rosemary, and parsley sprigs. You can use dried versions, or try other herbs, like oregano.
- Spices – Sea salt and black peppercorns for a simple flavor boost. The amount of salt in my chicken broth recipe is about equivalent to reduced-sodium chicken broth, but you can adjust to your preference.
How To Make Chicken Broth
This section shows how to make homemade chicken broth, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.
- Assemble. Combine the chicken, onions, celery, carrots, fresh thyme, fresh rosemary, fresh parsley, sea salt, black pepper, and bay leaf in a Dutch oven or large stockpot. Cover with water.
TIP: Use cold water!
As it heats up, it gradually draws out the flavors from the chicken, vegetables, and herbs.
- Simmer. Bring to a boil, then reduce heat and simmer, skimming any extra foam on top as needed, until the chicken is fully cooked.
- Strain. Use a slotted spoon or tongs to remove the chicken pieces from the broth. Strain the vegetables and herbs from the stock using a fine strainer (the easiest option) or cheesecloth.
What Is The Difference Between Chicken Stock And Chicken Broth?
Chicken stock is made from bones, often roasted, and simmered for a longer time to extract collagen, resulting in a richer texture. Broth, on the other hand, is made from meat and vegetables, so it has a lighter texture and flavor.
Storage Instructions
- How to store: Cool the chicken broth recipe, transfer to mason jars or airtight containers, and store in the fridge.
- How long does chicken broth last in the fridge? Homemade chicken broth lasts in the fridge for about 4 to 5 days.
- Can you freeze chicken broth? Yes, you can freeze chicken broth. Pour it into freezer-safe containers or bags, and store in the freezer for up to 6 months.
Easy Recipes With Chicken Broth
Once you know how to make chicken broth at home, you’ll want to keep it on hand at all times for whipping up easy recipes that showcase its flavor. Here are some to try:
- Soups – The base to just about any healthy soup recipe is chicken broth! It adds a savory depth to cheesy broccoli soup and roasted tomato soup, enhances the taste of classic egg drop soup, and brings out the veggies in a vegetable soup.
- Casseroles – Broth works well to form the base of sauces in many casseroles, like a cheesy broccoli casserole.
- Instant Pot – Use chicken broth instead of water in Instant Pot recipes to add extra flavor! I love using it for Instant Pot chicken and rice or just plain shredded chicken breasts.
- Sauces – Broth is a staple in my saucy chicken recipes. Try creamy chicken Florentine, a bold Cajun chicken, or if you want to get a little fancy, marry me chicken.
Tools For Homemade Chicken Broth
- Dutch Oven – Ideal for making soup and broth, since it retains even heat.
- Fine Strainer – This stainless steel one easily catches all the bits for a clear, smooth broth. Plus, it’s super easy to clean!
How To Make Chicken Broth (Easy!)
Learn how to make this homemade chicken broth recipe with simple ingredients for a rich, savory base perfect for soups, casseroles, and more.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a large Dutch oven or stockpot, combine the chicken, onions, celery, carrots, fresh thyme, fresh rosemary, fresh parsley, sea salt, black pepper, and bay leaf.
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Pour the cold water into the pot, making sure to cover everything.
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Bring to a boil, then reduce to a simmer. Cook for 1 1/2 to 2 hours, skimming any foam on top as needed.
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Remove the chicken pieces from the pot. Pour the broth through a fine mesh strainer over a bowl to strain out the vegetables and herbs.
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If not using right away, pour the homemade chicken broth into jars for storage. (See the post above for more storage tips.)
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
Nutrition info is an estimate, as the chicken and vegetables get removed.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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How To Make Chicken Broth
17 Comments
Marilu Trujillo
0How do I can the chicken broth in my my mason jars pressure cooker? How long? Please help.
Maya | Wholesome Yum
0Hi Marilu, I usually either store this in the fridge or freeze it. In theory you could follow my canning instructions from this fresh salsa recipe, but can’t guarantee it.
Franklin
0After the whole chicken is cooked and broth strained, what are some uses for the chicken meat ? And can’t the cooked vegetables be turned into something useful ?
Maya | Wholesome Yum
0Hi Franklin, The chicken meat is great to use in soups, salads, and casseroles. The vegetables will be pretty mushy and tasteless, but you could use them for those dishes as well if you really want to.
Olivia Wiggins
0Could I substitute beef (maybe soup bones?) to make beef broth?
Maya | Wholesome Yum
0Hi Olivia, Yes, you can do that if you like!
Jeff
0Mine is still on the stove but I’m commenting now because I already know what to expect. Your recipe and mine are almost identical! The main difference is I add Better than Bullion in the roasted chicken flavor and I don’t add salt because the bullion is very salty! Thanks for the tips and it’s good to know that great minds think alike! LOL
Maya | Wholesome Yum
0Thank you, Jeff! Great minds, hehe…
Steve
0I can’t wait to try this! Do you keep the peppercorns whole?
Maya | Wholesome Yum
0Hi Steve, Yes, leave the peppercorns whole. Let me know what you think once you try this recipe!
Donna Reiter
0Can you eat the chicken from the chicken broth or does it need to be discarded?
Maya | Wholesome Yum
0Hi Donna, Yes, you can, but the flavor will be a little bland. It might be better to use in recipes that add flavor to it, like my chicken bacon ranch casserole or Mexican chicken soup.
Kim
0I used just the left over carcass from a rotisserie chicken and it turned out great! Thanks for the push to make my own broth!
Tiffany
0Love this broth! I have been stacking up on this for my other recipes and love the flavors of the different herbs added to this. You can never go wrong with a good old chicken broth.
Megan
0SO MUCH BETTER THAT STORE-BOUGHT, I am never going to buy from a store again. This recipe is so easy to follow and yet the broth is so rich in flavor!
Jay
0Spent the weekend making this homemade chicken broth, and it was worth it. I was so satisfied with the result, and I feel like a pro! Will try doing this again by the weekend so I can share it with my parents. They will surely love it.
Holly
0I love the smell of the kitchen when you are making homemade broth! This was an easy recipe to follow and I used the chicken and part of the broth to make chicken and dumplings. The rest went in mason jars in the fridge for later in the week.