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I grew up on my moms homemade Chicken Broth. I couldn’t begin to count how many bowls of pastina or cups of broth I’ve had over the years. A go-to chicken broth recipe that you’ll want to keep stashed in your fridge and freezer (especially during the cooler months when cold and flu season hits). You can use this in any soup recipe that calls for broth, stews, risotto, or to fill up a mug and sip on. Down below I will share my tips on how to achieve the most delicious broth, along with the differences of a chicken broth vs stock.
How do you make chicken broth?
To make homemade Chicken Broth you will place your chicken, vegetables, herbs and spices in a large pot filled with filtered water, cover, and let simmer for at least 6 hours.
What is the different between chicken broth and chicken stock?
Chicken Broth vs. Chicken Stock:
Chicken Broth: uses the chicken meat (which is what I do in my recipe). The end result is typically thinner and more golden in colour and can be used in dishes a bit easier than a stock can. It uses a combination of carrots, celery, onions and fresh herbs such as thyme or bay leaves.
Chicken Stock: is usually made with chicken bones (no meat attached) that also uses a combination of carrots, celery, onions and some fresh herbs such as thyme or bay leaves. The bones have no meat so the stock becomes very flavourful from the fat off the cartilage. Chicken stock will become more gelatine like than a chicken broth will.
Ingredients you’ll need
Here is a quick overview of the ingredients you’ll need to make my Homemade Chicken Broth. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
- chicken thighs + drums
- carrots
- celery
- yellow onion
- garlic
- bay leaves
- peppercorn
Tips before getting started
Use the right chicken: Be sure to use bone in-skin-on chicken. You can use a whole chicken, thighs, drums, or a combination of these.
Use a big pot: Likely the biggest one you have! Keep in mind as the broth simmers the broth will reduce.
Use veggies: Carrots, celery, and onions will add an incredible amount of flavour that you don’t want to skip out on. I also love adding garlic to mine since it has antimicrobial and antiviral properties that can help relieve a cold or flu like symptoms.
Strain the broth: I like to use a fine colander to strain the broth, ensuring no chicken bits or veggies remain.
Re-use the chicken + veggies: If you are looking to re-use the chicken and veggies one of my favourite recipes to do so is a chicken salad. Chop the chicken and combine with mayo, mustard, fresh celery, onion, garlic and lemon juice.
Freezer friendly: This recipe freezes like a dream. Add the broth to freezer safe glass jars (tempered glass), or ziplock bags and use within 3 months.
Looking for more soup ideas?
Don’t forget to check out some of my other Soups + Crockpot recipes on my blog! I will link a few personal favs down below:
- Green Goddess Chicken & Orzo Soup
- Beef Barley Soup
- Creamy Chicken Tortilla Soup
- Coconut & Lime Red Lentil Soup
- Potato Leek Soup
- Easy French Onion Soup
- Crockpot Beef Stew
- Meatballs and Gravy
- Buffalo Chicken Soup
- Stuffed Pepper Soup
Substitutions & FAQ’s
What recipes can I use the chicken broth in?
Any recipe that calls for chicken broth: soups + stews, risotto, pastina, or to sip on as is.
How long do I need to simmer the chicken broth for?
At least 7 hours. You need to allow the broth to draw out the nutrients from the chicken bones to create a flavourful and nutritious broth.
Storing & Reheating
How to store the chicken broth:
Once the broth has cooled completely you can pour it into tempered glass jars, or zip lock bags and freeze for up to 3 months.
Did you like this recipe?
If you enjoyed my homemade Chicken Broth recipe, please consider leaving me a 5 star rating and review in my recipe card provided below, it means so very much to me.
Watch the recipe video
Watch the Instagram recipe video here
Chicken Broth
Equipment
- 1 large dutch oven
Ingredients
- 12 chicken thighs + drums, bone in-skin-on
- 16-18 cups water, depending on the pot size
- 7 carrots, peeled, cut in half
- 7 celery stalks, cut in half
- 1 large yellow onion, ends removed, peel on
- 4 whole garlic cloves, peels removed
- 3 small bay leaves
- 1 tbsp peppercorns
- salt to taste
Instructions
- Grab the largest pot you have and begin by adding the chicken.
- Fill the pot will cold water, leaving some room to add the vegetables. Sammy's notes: this works out to about 16-20 cups of water as it will depend on the size of pot you are using.
- Boil the chicken on medium heat for about 10 minutes, allowing the fat to surface.
- Using a large spoon, remove some of the fat from the top of the broth and disgard.
- Add the carrots, celery, onion, garlic, bay leaves, and peppercorns.
- Let simmer for 5 minutes uncovered.
- Cover the pot with a lid and let simmer on low for 6-8 hours.Sammy's notes: be sure it's not boiling too much, you want the broth to simmer on a low setting as this will result in the most flavourful broth.
- Remove all chicken and vegetables from the broth, and set aside.Sammy's notes: you can discard the chicken and veggies or re-use them however you'd like. If I am making soup with small pasta, I will save some chicken and carrot to add.See video above for a visual.
- Strain the broth into another large pot using a fine colander to ensure all bits are caught and you are left with a smooth broth.
- Add salt to taste.
- Refrigerate for up to three days or freeze. (Freezer instructions above)
- Enjoy warm!
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this today, the house smelled sooooo good. Not sure if the heat was too high but it reduced a lot. I got maybe 6 cups worth of broth. Next time I will make a larger batch but it is definitely liquid gold.
Hi Kathryn, thanks for sharing! Honestly, each time you make the broth, the liquid remaining will be different. It depends how high you simmer it (as you mentioned) as well as how fatty the chicken is. This one works best LOW and SLOW all day. But yes, you are totally right, liquid gold!
This is the same way I make mine and it couldn’t be more delicious!
I made this broth a few weeks ago and it truly is the best broth ive ever had. Haha. I started a cold yesterday so i finished up what was left and just started a new batch in the crock pot so i can have a nice cup tomorrow morning. Thanks Sammy! From a fellow canadian gal!
His Amelie! I am sorry you are sick, but so happy you are enjoying a delicious cup of chicken broth! Feel better, and thank you for the comment! Warmest, SM
I used your recipe this past week and it was amazing! I did add some red pepper flakes for a little spicyness. I have been searching on your page and I can’t seem to find it, do you have a nutritional chart for this?
Hi Vivi – thank you for making my chicken broth recipe! Such a good idea to add a little red pepper flakes. At this time, I don’t have the nutritional information.
I couldn’t find chicken broth anywhere in the shops where I live in Ireland, My girlfriend said you should make your own, so I did. I followed your recipe and it turned out great. I have to follow a low salt diet so I didn’t add any and it still tasted perfect and was full of flavour. I will definitely make it again.
Hi Anthony! That is so awesome so hear, so happy you enjoyed the recipe.
Beautiful golden broth- tastes like my grandma used to make. Loved having this on hand in the freezer.
Ohhhh I love to hear it Sara! xo
Can I make this soup in a crock pot. Thanks great recipe, on the stove now.
Hi Patricia, you sure can. I would do it on low for 8-10 hours.