There's something special about a homemade chicken broth recipe that makes your kitchen smell amazing. This isn't just another recipe — it's a simple way to turn basic ingredients into something truly delicious!
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Making homemade chicken broth is something that can seem complicated or intimidating, but it truly is so easy. I try not to waste the chicken and making chicken broth is a great way to ensure I can use up every part of the chicken.
I often make chicken noodle soup from scratch at the same time I'm making homemade chicken broth because they just go together so naturally. But chicken broth can be used for so many other recipes - or even just consumed on it's own as a delicious and nutrition-filled soup!
Why You'll Love This Homemade Chicken Broth Recipe
- Rich, Authentic Flavor: Homemade chicken broth has a depth of flavor that store-bought versions just can't match. The slow simmering process allows the ingredients to meld together, creating a savory, full-bodied broth with layers of taste. Whether you're using bones, meat, vegetables, or herbs, each component contributes to the richness of the final product.
- Zero Waste: Turn leftover chicken bones and vegetable scraps into a nutrient-rich, flavorful base that makes the most of ingredients you might otherwise discard. By saving and repurposing kitchen scraps, you'll not only reduce food waste but also create something delicious and nutritious from what would typically be thrown away.
- Control: When you make chicken broth at home, you have complete control over the ingredients and seasoning. You can adjust the salt, add extra herbs or spices, or omit ingredients you don't like or have on hand. This makes it easier to create a broth that perfectly fits your taste preferences or dietary needs.
- Extra Benefits: Homemade chicken broth, especially when made with bones, is packed with nutrients like collagen, gelatin, and minerals that are extracted from the bones during the simmering process. Plus it's just much tastier than the store-bought version.
Recipe Ingredients
- Chicken — fresh or leftover, see note below
- Carrots
- Celery
- Onion
- Tomatoes
- Seasonings — parsley, basil, thyme, whole peppercorns, dried or fresh
For the exact amounts needed, please see the recipe card below.
How to Make Homemade Chicken Broth
Step 1: Add chicken, vegetables, herbs, peppercorns and salt to a large pot. Add enough water to cover.
Step 2: Bring to a boil. Reduce heat to low and simmer for at least 2 hours, up to 4.
Step 3: Allow to cool, strain over a bowl large enough to hold all of the broth. Divide into usable portions, about 2 cups.
Recipe FAQs
Yes! Chicken carcasses, wings, or even just leftover bones from a roasted chicken work great for making broth. Using leftover bones from a roast will give the broth a rich, deep flavor.
For a rich and flavorful broth, simmer for 3-4 hours if using a whole chicken or bones. If you're using just a few bones or leftover carcasses, 2-3 hours will suffice.
Yes! Both are excellent tools for making broth:
Slow Cooker: Cook on low for 6-8 hours or high for 3-4 hours.
Instant Pot: Cook on the "Soup" or "Manual" setting for about 45 minutes to 1 hour, depending on the quantity and size of bones.
It's a good idea to skim off any impurities or foam that rise to the surface during the first hour of simmering. This helps keep the broth clear. If you’re making a fatty broth, you can refrigerate the finished broth and skim off the solidified fat after it cools.
Expert Tips
- Use raw chicken: If you don't have leftover chicken and want to make some broth, you can use raw chicken. Using bone-in, skin-on chicken will give you the most flavorful broth.
- Roast the bones: Roasting the chicken bones in the oven before simmering them brings out a deeper, caramelized flavor. Spread the bones on a baking sheet, roast at 400°F for 30-40 minutes, flipping halfway through. This step is optional but highly recommended for a richer broth.
- Slow Simmer: Keep the broth at a gentle simmer rather than a rolling boil to extract maximum flavor and nutrients without cloudiness.
- Add vinegar: Adding a splash of vinegar (about 1-2 tablespoons per pot) helps extract more minerals from the bones. It doesn't make the broth taste vinegary, but the acidity draws out beneficial nutrients like calcium and magnesium.
Storage Tips
Storing homemade chicken broth is simple and ensures you always have a flavorful base on hand for cooking. Once the broth has cooled completely, strain it to remove any solids and pour it into airtight containers or jars.
Store it in the refrigerator for up to 4-5 days, or freeze it for long-term use. For convenience, freeze the broth in portion-sized containers, freezer-safe bags laid flat, or even ice cube trays for smaller amounts that are easy to add to recipes. Be sure to label and date your containers, so you know when they were made.
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Homemade Chicken Broth Recipe
Ingredients
- 1 whole chicken (fresh or leftover, see note)
- 2 large carrots (cut in half, peeling is optional)
- 2 celery stalks (cut in half)
- 1 large onion (quartered, peeling is optional)
- 3 large tomatoes (quartered)
- 3 teaspoons dried parsley (or 6 fresh parsley stalks)
- 2 teaspoons dried basil (or 6 fresh basil leaves)
- 1 teaspoon dried thyme (or 4 fresh thyme sprigs)
- 1 teaspoon whole peppercorns
- 3 teaspoons salt
- 8 cups water (see note)
Instructions
- Break chicken into pieces so it will fit easily in your stock pot.
- Add in vegetables, herbs, peppercorns and salt.
- Add enough water to cover everything in the pot, usually for an average size chicken, this is about 8 cups.
- Bring to a boil.
- Reduce heat to low and simmer for at least 2 hours, up to 4.
- Allow to cool, strain over a bowl large enough to hold all of the broth.
- Divide into usable portions, about 2 cups.
- Store in fridge up to 1 week or the freezer up to 6 months.
Notes
- I make this most often with leftover whole chicken, so there is some meat on the bones. You can use leftover chicken or a whole fresh chicken, or chicken pieces. The broth will be more flavorful if more chicken is on the bones.
- Leaving the bones in will make your chicken broth solidify when it's cold, this is normal and fine.
- The amount of broth you will get depends on how large your chicken pieces are and how many veggies you add. You will be able to estimate this based on the amount of water you add to your pot.
- The leftover veggies and meat from making the broth can be shredded and chopped and added back to some broth to make a soup. Get my recipe for homemade egg noodles here!
Alli
Easy and amazing!
Alana
That is essentially a bone broth. The reason it turns jelly like is because of all the marrow from the bones is liquified so its like the real glucosamine. Great for joints and bones! Its also a gut healing medicine.
Alli
Hi Alana! Yes, it is a bone broth, thank you for clarifying. I figured the reason for it turning to jelly had something to do with marrow. Thank you for the insight!! I appreciate it you sharing 🙂