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Easy Homemade Chicken Broth

Create liquid gold in your kitchen with this simple, nourishing chicken broth recipe. Perfect as a base for soups, sauces, or standalone comfort food, this broth combines chicken, vegetables, and herbs for unmatched flavor and richness.
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Prep Time 15 minutes
Total Time 4 hours
Course Base, Soup
Cuisine Universal
Servings 8 cups
Calories 40 kcal

Equipment

  • Large stockpot (8–10 quarts)
  • Fine-mesh sieve
  • Cheesecloth (optional)
  • Baking sheet (if roasting ingredients)
  • Wooden spoon
  • Airtight storage containers or freezer-safe bags

Ingredients
  

For the Broth

  • 3-4 lbs chicken parts bone-in, skin-on – Wings, backs, or a whole chicken
  • 4 ribs celery chopped
  • 3 medium carrots roughly chopped
  • 1 large yellow onion halved, peeled if roasting
  • 4 small garlic cloves smashed
  • Small bundles of fresh parsley and thyme sprigs
  • 2 bay leaves
  • 2 tbsp whole peppercorns
  • 2 tbsp sea salt adjust to taste

Optional Additions

  • ½ cinnamon stick – Adds warmth
  • 1- inch piece of fresh ginger – For brightness
  • 1 whole tomato blanched, skin removed – Adds subtle acidity and sweetness

Instructions
 

Preparing the Ingredients

  • Prep the chicken: Rinse chicken parts under cold water and pat dry. Remove giblets if using a whole chicken.
  • Chop the vegetables: Roughly chop carrots and celery. For a clear broth, peel vegetables, including the onion.
  • Roast for enhanced flavor: Preheat oven to 425°F (220°C). Arrange chicken and vegetables on a baking sheet. Roast for 25–30 minutes until golden brown.

Cooking Process

  • Start with cold water: Place chicken (roasted or raw) in a stockpot. Add cold water to submerge completely (about 1 quart per pound of chicken).
  • Bring to a gentle boil: Over medium heat, bring to a boil. Skim foam from the surface for a clearer broth.
  • Add vegetables and herbs: Lower heat to a simmer. Add celery, carrots, onion, garlic, herbs, peppercorns, bay leaves, and any optional ingredients like ginger or tomato.
  • Simmer low and slow: Simmer uncovered for 2–4 hours.
  • Strain the broth: Strain through a fine-mesh sieve or cheesecloth into a clean container. Discard solids. Cool completely before storing.

Serving Suggestions

  • Strained vegetables: Chop the strained celery and carrots into bite-sized pieces and return them to the broth for added texture and flavor.
  • Shredded chicken: Add the pulled chicken meat on top of each serving for a hearty meal.
  • Noodles or rice: Cook noodles or rice separately and stir them into the broth for a comforting base.
  • Garnish: Sprinkle fresh parsley on top for color and a burst of freshness.

Pairing: Serve with crusty bread or crackers for a complete cozy meal.

    Notes

    Tips for Success
    Always start with cold water for maximum flavor extraction.
    Skim foam during the first 30 minutes of simmering for clarity.
    For a richer taste, roast ingredients beforehand.
    Adjust seasoning after simmering as flavors concentrate over time.
    Storage
    Refrigerator: Store in airtight containers for up to 4 days.
    Freezer: Freeze in 1- or 2-cup portions or ice cube trays for up to 6 months. Label containers with the date.
    Common Mistakes to Avoid
    Boiling too hard: Keep the heat low and steady to prevent cloudy broth.
    Tasting directly from the pot: Always transfer broth to a small cup before tasting to avoid contamination and spoilage.
    Overseasoning: Add salt gradually and adjust to taste after simmering.
    Keyword chicken broth, comforting recipes, homemade broth, soup base