I grew up on my mom’s Homemade Chicken Broth — I can’t begin to count how many bowls she made as I was growing up. And if you grew up in an Italian household, you probably also had a steady rotation of pastina, brothy soups, and just mugs of chicken broth handed to you the second you looked tired or sniffly. And now, this is the recipe I come back to every single time.

This Homemade Chicken Broth can be kept stocked in the freezer and ladle it into any soup recipe that calls for broth, or even just sip it warm in your comfiest socks when cold season hits. It’s deeply flavourful, nourishing, and a complete fridge MVP. Whether you use it for soup, stews, sauces, or just straight from the mug, this is a staple worth mastering. I’m sharing all my tips to make it your go-to version too. Plus, I’ll cover the difference between broth and stock, how to store it safely, and freezer tips that actually work.

😍 Why You’ll Love This Homemade Chicken Broth

Comfort in a cup: Whether you’re under the weather or just craving something soothing, this hits the spot.
Simple and wholesome: No additives, no mystery ingredients—just real chicken, veggies, and a bit of time.
Freezer-friendly: Make a big batch and stash it in the freezer for quick meals and cozy nights.
Versatile: Use it in soups, stews, risottos, gravies, or just sip warm with a sprinkle of salt.
Nutritious: When simmered properly, chicken broth becomes a source of protein, collagen, and minerals.

🥄 Chicken Broth vs. Chicken Stock: What’s the Difference?

Chicken broth is typically made with meat and bones and simmered for a shorter amount of time, which gives it a lighter texture and flavour—perfect for sipping or cooking. Chicken stock, on the other hand, is made primarily with bones (often roasted) and simmered longer, usually 12+ hours, for a thicker, gelatin-rich consistency. It’s great for sauces or reductions.

🥣 Ingredients You’ll Need To Make This Homemade Chicken Broth Recipe

Chicken thighs or drumsticks: bone-in and skin-on, they give the broth richness, body, and depth thanks to the collagen and fat content.
Cold water: helps extract the most flavour and nutrients as it slowly heats.
Carrots: add natural sweetness and balance the savoury elements of the broth.
Celery stalks: bring an earthy, aromatic base note that rounds out the flavour.
Yellow onion: skin-on for extra colour and complexity, it infuses the broth with subtle sweetness.

Garlic cloves: gently mellow out during the long simmer, adding warmth and immune-supporting benefits.
Bay leaves: herbal and slightly floral, they add a background layer of depth.
Whole peppercorns: give a hint of spice without overpowering, and add dimension to each sip.
Salt: added to taste at the end to season the broth just right.

✔ How To Make Homemade Chicken Broth

To start, grab the largest pot you have and add the chicken thighs or drumsticks. Fill the pot with cold water, leaving room at the top to add vegetables. This will be about 16–18 cups, depending on your pot size.

Place the pot over medium heat and bring it to a gentle boil. Let the chicken boil for 10 minutes, skimming any foam or fat that rises to the surface with a large spoon and discarding it.

🤝 Sammy’s Tip for Homemade Chicken Broth

• 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.

Add the carrots, celery, onion, garlic, bay leaves, and peppercorns to the pot. Let everything simmer uncovered for 5 minutes.

Cover with a lid and reduce the heat to low. Simmer the broth gently for 6 to 8 hours, making sure it doesn’t boil too rapidly.

After simmering, remove all the chicken and vegetables and set them aside. Strain the broth through a fine colander into another large pot or bowl to catch any remaining bits.

Season the broth with salt to taste. Let cool, then store in the fridge for up to 4 days or freeze for longer storage.

🗒 Variations

Boost the flavour: Add a splash of apple cider vinegar or a few sprigs of fresh herbs like thyme or parsley during the last hour of simmering for added depth.
Roasted version: For a darker, richer broth, roast the chicken and veggies in the oven first before simmering.

🗒 Substitutions

Chicken: Swap thighs or drums for a whole chicken or use a mix of bones and meat—whatever you have on hand.
Veggies: Out of carrots or celery? Add parsnips, leeks, or even fennel for a slightly different flavour profile.

🍴 Leftovers? Lucky you.

This chicken broth keeps great and is perfect to have on hand for quick meals. Store it in airtight tempered glass jars or containers in the fridge for up to 4 days. If a solid fat layer forms on top, don’t toss it—that’s your “fat cap,” and it can help extend freshness by acting as a natural seal.

For longer storage, freeze the broth in freezer-safe glass jars, silicone trays, or zip-top freezer bags (just be sure to leave room for expansion). It’ll stay fresh for up to 3 to 6 months.

🤔 FAQ’S

👩‍🍳 Hungry For More?

If you loved this Homemade Chicken Broth recipe, then make sure to check out a few of my other recipes you may also love:

• Easy Chicken Noodle Soup
• Potato and Leek Soup
• Creamy Chicken Tortilla Soup
• Buffalo Chicken Soup

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this chicken poblano soup recipe (or any recipe of mine) don’t forget to leave a review.