Nothing soothes, nourishes and comforts like homemade chicken broth. Canned broth is a handy standby for quick soups, but homemade delivers maximum flavor while contributing minimal calories. Show
Instructions
TipsNotes: After straining and skimming, broth has negligible calories and nutrients except sodium (240 mg per cup for the chicken, 120 mg per cup for the vegetable).Making homemade chicken broth is so easy. You simply place the ingredients in a large pot, bring to a boil, then simmer. The longer you simmer, the richer the broth. You can enjoy it as is, or use it as the base for many different recipes. Once you've made this amazingly flavorful soup from scratch, you won't be able to ever go back to canned (except maybe as a base for other recipes). There's simply no comparison! And the best part? Making this homemade chicken broth recipe is so easy. You simply dump a few ingredients into a large pot, fill it with water, turn on the heat, and a few hours later, you can enjoy a cup of a rich, warm, comforting broth. Jump to:
IngredientsYou'll only need a few simple ingredients to make this flavorful soup. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
InstructionsIt's so easy to make homemade chicken broth. As mentioned above, you literally dump a few ingredients in a large stockpot, then pretty much leave them alone for three hours. The detailed instructions are listed in the recipe card below. Here are the basic steps:
Expert tipIt's important to use bone-in, skin-on chicken pieces in this recipe. They give the broth flavor and richness. Boneless skinless chicken breasts, for example, will not work in this recipe. They are too lean. Frequently asked questionsCan I eat the chicken and vegetables? That's up to you. The longer you simmer the broth, the richer and tastier it will be, and the drier the meat will end up. Should I remove the fat layer? I don't. I think it's delicious. But many people do remove it. If you want to remove it efficiently, it's best to chill the soup first. Once it's chilled, you can easily remove the congealed fat layer from the top. Is making your own chicken broth really worth it? I think it is, yes. If you're going to use the broth as a base for other recipes perhaps it's not. VariationsThe best way to vary this recipe is to use different vegetables. I almost always use onions, garlic, carrots, celery, and parsley. But other options include leeks, mushrooms, and fresh herbs such as oregano and thyme. These certainly produce a broth that tastes quite different than the one of my childhood, but they do make a nice variation on the classic recipe. Serving suggestionsThis rich broth is really good as it is. I keep portions of it in mason jars and reheat them in the microwave. I simply drink it. But you can obviously serve it in a soup bowl and add all kinds of things to it. My Israeli grandma used to serve hers with egg noodles: Or with matzo balls: My Dutch grandma served it with tiny cooked meatballs and no starches or veggies. My father loads his with cooked shredded chicken and with lots of vegetables. And my mother-in-law serves hers with cooked white rice. Want more ideas? You can try adding some plain cooked shirataki noodles (omit the butter and Parmesan), or spiralized zucchini - add it raw and it will gently cook in the hot broth. You can also turn it into a very flavorful egg drop soup. Storing leftoversThis broth keeps well in the fridge, in an airtight container, for about 5 days. You can also divide some of it into individual portions and freeze them in 1-cup containers. 8-ounce mason jars work well for this purpose. Related recipes
Recipe card4.99 from 119 votes Pin Recipe Share on Facebook Print RecipeChicken Broth RecipeMaking homemade chicken broth is so easy. Place the ingredients in a pot, bring to a boil, then simmer. The longer you simmer, the richer the soup. Prep Time15 mins Cook Time3 hrs 20 mins Total Time3 hrs 35 mins Course: Soup Cuisine: Jewish Servings: 10 cups Calories: 86kcal Author: Vered DeLeeuw INGREDIENTS
INSTRUCTIONS
WATCH THE VIDEO:NOTESNutrition info is based on CalorieKing.com.It's important to use bone-in, skin-on chicken pieces in this recipe. They give the broth flavor and richness. Boneless skinless chicken breasts, for example, will not work in this recipe. They are too lean.If you use a kosher salt brand other than Diamond Crystal, use just one tablespoon. Diamond Crystal is relatively low in sodium compared to other brands. If you use table salt or sea salt, try using just 2 teaspoons, and then when the soup is done taste and see if you need to add more. ADD YOUR OWN NOTESClick here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost. DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.
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