Homemade Chicken Broth

5 from 6 votes
Jump to Recipe

This post contains affiliate links. Please see our disclosure policy.

This might be one of my favourite recipes of all time, and I feel like I say that A LOT, but truly this has to be in my top 5 favs! I grew up on my mom’s Homemade Chicken Broth; I couldn’t even begin to count how many bowls of soup (or just broth) I have had. This recipe is so nostalgic to me and every single time I have a bowl of soup (usually pastina) or just sip on a cup of the broth, I immediately feel better. How is that even possible? I don’t know how to explain it, but the analogy of “it’s a hug in a cup” is absolutely true.

How do you make chicken broth?

Everyone makes chicken broth a bit differently. There is also differences between chicken broth and chicken stock and I will get into that whole debate in a second. The way my mom has done it for years is truly my favourite way to make chicken broth, and I have tried a number of different ways and recipes. Also. I promise you this recipe will be one of the easiest recipes you will find which gives you such an incredibly flavourful golden broth that you can use in soups, chilli, risotto, or just to fill a big cup with (which is what I always do!)

If you have kids who are in school or you have a household that you just know it’s going to get sick over the fall and winter months, this is such a good recipe to make a big batch of because it freezes like a dream.

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:


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 and drums: bone in-skin-on: don’t use boneless it will not give you the flavour you want for this broth. Typically I just use the thighs in this recipe but if you have drums too, feel free to use them.
  • Veggies: carrot, celery, onion.
  • Garlic: especially if you are sick, I love adding garlic! If that’s not your thing in a chicken broth, feel free to leave it out.
  • Bay leaf: this gives the broth a nice herbal flavour.
  • Lots of fresh water
  • Salt to season
  • Peppercorns

What is the difference between chicken broth & 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.

Tips before getting started

Be sure to use bone in-skin-on chicken thighs. This is where the broth will get its flavour from. Boneless skinless chicken will not work in this recipe the same way the bone in does as its far too lean.

Use the biggest pot you have. I am using a very old and very well loved Dutch Oven from Cuisinart and it’s my favourite to cook a big batch of chicken broth in.

Use carrots, celery, and onions in the broth. It is going to add a tremendous 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. Also, I am a garlic girl. Ya know?

You can re-use the chicken and veggies if you want. Sometimes I do and sometimes I don’t. A lot of the times I will also just keep the chicken and make a chicken salad, so if thats your thing definitely keep the remains.

Make sure you use a fine colander to strain the broth. This will ensure that any bits that remain will be caught and you will be left with a beautifully smooth broth.

Make sure that your chicken broth has cooled completely before you add it to your freezer!

My favourite way to consume chicken broth is to just pour it in a big cup and have it in the morning or night before bed! It’s so delicious and makes me feel like a million bucks! Also, talk about LIQUID GOLD right!?

Substitutions & FAQ’s

What recipes can I use the chicken broth in?
Typically when I make a big batch of chicken broth like this I use it solely for pastina (an italian soup that uses small pasta and chicken broth) or just to sip on in a big mug! However, feel free to add this broth into your soups, stews, risotto, chilli, or anything else that calls for chicken broth!

How long do I need to simmer the chicken broth for?
At least 7 hours. I have found my perfect cooking time is about 8 hours so aim for that if possible. The idea here is to allow the broth to draw out the nutrients from the chicken/bones to create a very flavourful and nutritious broth.

Storing & reheating:

How to store the chicken broth?
Once the broth has cooled completely that is when I add the broth to tupperware, old jars, and freezer safe ziplock bags. This broth should stay good in the freezer for at least 3 months.

Watch the recipe video

Watch the recipe video on Instagram

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.

5 from 6 votes

Homemade Chicken Broth

By Sammy Montgoms
This is my family's Homemade Chicken Broth recipe that we have been making for decades. It is incredibly easy to make, flavourful, nutritious and healing. It is the perfect recipe to make if you are feeling under the weather, or freezer prepping for the fall and winter months. If you are looking for an easy and delicious chicken broth recipe that is tried and true, look no further, this is it.
Prep: 10 minutes
Cook: 7 hours
Servings: 8 people


  • 1 large dutch oven


  • 8-10 chicken thighs, bone in-skin-on
  • 14 cups water
  • 7 carrots, peels and cut in half
  • 6 celery stalks, cut in half
  • 1 yellow onion, ends removed, peel on
  • 4 whole garlic cloves, peels removed
  • 2 bay leaves
  • 1 tsp peppercorns
  • salt to taste


  • Begin by grabbing a large pot, preferably a dutch oven .
    Add your chicken to the pot.
  • Pour in your cold filtered water and set to medium heat.
  • Boil for 10 minutes, allowing the fat to surface.
  • Using a large spoon remove some of the fat from the top of the broth.
    (see my video above for a visual)
  • Add your carrots, celery, onion, garlic, bay leaves, and peppercorns.
  • Let boil for 5 minutes, and then reduce heat to simmer and cover.
  • Let simmer on low heat for at least 7 hours, ideally 8, stirring every few hours.
  • Once done, remove everything from the broth and set aside if re-using, or discard.
  • Strain your 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 in freezer safe zip lock bags, jars and/or tupperware.
  • Enjoy warm!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Sammy Montgoms
Prep Time: 10 minutes
Cook Time: 7 hours
Course: Main Course, Side Dish
Cuisine: American
Servings: 8 people

About Sammy Montgoms

I am so glad you are here. I am a BIG foodie gal. I am one of those people who lives to eat, rather than eats to live. I love to create nostalgic Italian dishes (especially pasta), but I also love to whip up simple and quick recipes for my family. Hopefully, my page inspires you to do the same. Thank you for being here, and happy eating!

You Might also like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    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.

    1. 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!

  2. 5 stars
    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!

    1. 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

  3. 5 stars
    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?

    1. 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.

  4. 5 stars
    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.

  5. 5 stars
    Beautiful golden broth- tastes like my grandma used to make. Loved having this on hand in the freezer.