This homemade chicken bone broth recipe made with fresh vegetables and herbs is the perfect base for your next soup. You can also use it to make casseroles, add flavor to rice or any recipe that calls for chicken broth.
Think making homemade broth is for fancy cooks? Think again. The best kept secret about homemade bone broth is that it is one of the easiest recipes you will ever make. You simply throw everything in a large soup kettle or dutch oven and set a timer.
Homemade Chicken Broth Tips
What is the difference between stock and broth?
Chicken broth is made with meat and bones. It has a savory chicken flavor and is perfect to use as a soup base like in our Sausage Tortellini Soup or White Bean Chicken Chili.
Chicken stock is made with bones only. No meat at all. It is a clearer, less rich liquid.
How can I make my broth even more flavorful?
Don’t strain the broth right away. Put the chicken broth with all the bones and vegetables in the refrigerator for 24 hours and allow the flavors to continue to steep.
How long does chicken broth last?
You can store in an airtight container in the refrigerator for three days or in the freezer for three months.
What Kitchen Tools Do I Need for Soup Making?
As I always say, the key to good cooking is good ingredients and good equipment. I put together this Soup Making Essentials guide. It has all the tools you need to make this amazing homemade chicken broth.
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Homemade Chicken Broth
- Prep Time: 20
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Category: Soup
Description
This homemade chicken bone broth recipe made with fresh vegetables and herbs is the perfect base for your next soup. You can also use it to make casseroles, add flavor to rice or any recipe that calls for chicken broth.
Ingredients
- 2 cooked chicken carcasses (breast and thigh meat removed*)
- 2 celery ribs with leaves, cut into chunks
- 2 medium carrots, cut into chunks
- 2 medium onions, quartered
- 12 garlic cloves (or one garlic bulb cut in half lengthwise)
- 2 bay leaves
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 10 – 12 whole peppercorns
- 4 quarts water
Instructions
- In a large soup kettle or dutch oven, bring all ingredients to a light boil.
- Reduce heat and Simmer for 4 hours.
- Cool.
- Using a slotted ladle remove as much of the bones and vegetables as possible. (See note above regarding a more flavorful broth.)
- Use a mesh strainer over a large bowl and pour the remaining broth through it to strain everything else out.
- Store in an air-tight container in the refrigerator for 3 days or in the freezer for 3 months.
Notes
*You can leave it but the broth is great without it and you can use the meat for a different recipe. Two for one!
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