LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Chicken Broth
A simple base for soups, stews, and more

Servings: About 9 to 10 cups of broth

Servings: About 9 to 10 cups of broth
Ingredients
  • Celery
  •  
  • Carrots
  •  
  • Onion
  •  
  • Garlic
  •  
  • 5 to 7 sprigs of fresh parsley
  •  
  • 8 to 10 sprigs of fresh thyme
  •  
  • 2 bay leaves
  •  
  • 10 to 15 peppercorns
  •  
  • 2 teaspoons of salt
  •  
  • Chicken scraps
  •  
  • 10 cups of water
Steps
  1. Put all the ingredients except the water in a large stock pot, with the chicken on top. Cover with the water, ensuring that the chicken is submerged. Bring to a boil and immediately reduce to a bare simmer. Cook until the chicken is cooked through, 30 to 35 minutes, skimming off and discarding any foam that rises to the top of the surface.
  2. Strain out any solids and store the broth in the freezer or use immediately.
Notes
  • In the recipe, we intentionally did not number the amount of vegetables to be included in the recipe because it's up to you. Stock is, historically, made from scraps, so it's not really a "1 carrot" type of deal. If you can fill a gallon zip lock bag in the freezer with your scrap vegetables, then you're generally going to have enough for your stock. If you don't have scraps and just want to make this recipe, you can use 2 to 3 celery stalks, 2 large carrots, and one yellow onion quartered, and one head of garlic cut in half horizontally.
  • The best vegetable starters for broth are celery, potatoes, onions, mushrooms, and carrots. You can explore other options, like leeks, tomatoes, and parsnips too. Generally speaking, I would suggest avoiding cabbage, brussels sprouts, broccoli, turnips, artichokes, and cauliflower scraps. The flavor of these can be overpowering and dominate the broth. You can definitely try exploring with these flavors, but it won't be good if you're trying to make something specific and expecting the flavor of a basic chicken broth.
  • Broth freezes extremely well. While most of our focus is cooking for one or two people, don't be afraid to make this full recipe. You can store it for later with little issue or loss of flavor by freezing it.
  • If you plan on making chicken noodle soup, you can use the chicken for the soup in this broth recipe to cut down on your cook time. Take your whole chicken pieces and drop them in the broth before you turn the heat on and let it simmer until the broth is done. Scoop out the chicken and strain/rinse off any unwanted solids. Shred the chicken, then add it back when you're ready to make your soup.
 

Page footer