Homemade Chicken Broth
This homemade chicken broth recipe is one we make pretty much every week! A great way to use up veggie scraps, it doubles as meal prep and has far more flavor than any store-bought broth or stock. Plus, it’s so easy to make!
Once you realize how easy it is to make chicken broth at home, you’ll never go back to store-bought options again. We use this broth to make everything from creamy tomato soup to homemade hamburger helper and easy Mexican rice.
Plus, the chicken cooks as it makes the broth, meaning we can shred it up and add it to chicken coleslaw salad or chicken quesadillas. It makes dinner a breeze!
Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete details!
- Chicken – Use a whole uncooked chicken.
- Veggies – Celery, carrots, onion, and garlic add tons of flavor. We save scraps throughout the week!
- Herbs and Spices – Parsley, salt, pepper, dried thyme, and dried rosemary create a savory, herbaceous flavor you won’t find with store-bought broth.
How to Make Homemade Chicken Broth
- Combine. Place the chicken in the bottom of a large stock pot. Add the vegetables, herbs, and spices.
2. Boil. Submerge the ingredients in water, cover, and bring the liquid to a boil.
3. Simmer. Reduce the heat to medium-low, and simmer covered until the chicken is cooked through and reaches an internal temperature of 165°F.
4. Remove. Transfer the chicken to a cutting board, and let it cool before deboning. Then, remove all the veggies, and pour the broth through a colander to strain any leftover pieces. Enjoy!
Ways to Use Homemade Chicken Broth
Use this broth in any recipe that calls for chicken broth or stock! Some of our favorites include split pea soup, roasted butternut squash soup, and Instant Pot chicken enchilada soup.
Common Questions
Yes, you can use boneless chicken, but the broth won’t be as rich. The bones add flavor, nutrients, and collagen. If you want to use boneless cuts, try adding a few chicken wings, drumsticks, or even a store-bought chicken carcass for extra depth.
Technically, you can. However, after simmering for over an hour the vegetables are usually very soft, pale, and have released most of their flavor into the broth. They’re safe to eat but not very tasty. Most people discard them and use fresh vegetables when serving the broth.
More Homemade Recipes
Homemade Chicken Broth Recipe
Equipment
Ingredients
- 1 whole chicken, approximately 4 lbs or larger
- 4 celery stalks, washed and cut into 4 inch pieces
- 4 carrots, washed and cut into 4 inch pieces
- 1 onion, quartered
- 5 garlic cloves
- handful fresh parsley or 1 teaspoon dried parsley
- 1 Tablespoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried thyme (see notes)
- 1 teaspoon dried rosemary
- 8-11 cups water (see notes)
Instructions
- Remove the chicken from the packaging and discard the neck and giblets found in the cavity of the chicken. Place the chicken in the bottom of a 6 quart stock pot.1 whole chicken, approximately 4 lbs or larger
- Add the vegetables, herbs, and seasonings to the pot.4 celery stalks, washed and cut into 4 inch pieces, 4 carrots, washed and cut into 4 inch pieces, 1 onion, quartered, 5 garlic cloves, handful fresh parsley or 1 teaspoon dried parsley, 1 Tablespoon salt, 1/2 teaspoon ground black pepper, 1 teaspoon dried thyme (see notes), 1 teaspoon dried rosemary
- Cover everything completely with water (see notes), place the lid on the pot, and bring to a boil over high heat.8-11 cups water (see notes)
- Once the water has come to a rolling boil, reduce heat to medium-low and simmer, covered, for 60-90 minutes. The cooking time will depend on the size of the chicken. Simmer until the chicken is cooked throughout and reaches an internal temperature of 165° F.
- Carefully remove the whole chicken from the pot (the broth and chicken are very hot!) and allow it to cool for about an hour on a cutting board before shredding and deboning.
- Remove all the large pieces of vegetables from the pot of broth and discard. Then pour the broth and remaining pieces through a colander into another stock pot or large bowl. Discard the remaining veggies, chicken skin/fat and herbs. Place the stock in jars, bags or silicone storage containers in the fridge or freezer (see notes).
- Store for up to 4 days in the fridge or up to 3 months in the freezer.
Notes
Nutrition
Did you make and enjoy this Homemade Chicken Broth Recipe? We would love for you to leave a comment and rating, if so! And don’t forget to follow and tag us in your creations on Instagram! We can’t wait to connect.
This chicken broth recipe is so easy to prepare and the broth is so flavorful. We like to sip the broth and use it in recipes.