There’s something almost magical about a pot of Homemade Chicken Broth simmering away on the stove. The kitchen fills with an irresistible aroma that promises soul-warming bowls of comfort to come, and you know exactly what’s going into every ladleful: just real, wholesome ingredients. Whether you’re sipping it straight from a mug, ladling it over noodles, or using it to boost the flavor of your favorite recipes, this classic broth is a simple pleasure that elevates everything it touches. There’s no store-bought version that comes close to the fresh, layered flavor of Homemade Chicken Broth – it’s truly a kitchen must-have.

Homemade Chicken Broth Recipe - Recipe Image

Ingredients You’ll Need

Gather just a handful of straightforward ingredients and you’re already halfway to turning out a pot of golden perfection. Each element lends its own unique note—richness, savoriness, aromatics, or subtle earthiness—creating a broth that’s savory, nourishing, and deeply satisfying.

1 whole chicken (about 3–4 lbs) or 2–3 lbs chicken parts (bones, wings, necks): Using a whole chicken or a mix of chicken parts gives your broth an ideal balance of flavor, body, and nutrition.
12 cups cold water: Always start with cold water to coax maximum flavor and gelatin from the bones as things slowly heat up.
2 carrots, peeled and chopped: Carrots add sweetness and color, rounding out the savory depth.
2 celery stalks, chopped: Essential for that classic aromatic backbone—celery brings freshness and complexity.
1 large onion, quartered (no need to peel): Onion, skin and all, tints the broth a richer shade while imparting mellow flavor.
4 garlic cloves, smashed: A few cloves of garlic add warmth and a subtle bite that makes the flavors pop.
1 bay leaf: Just one leaf weaves a delicate herbal note throughout your Homemade Chicken Broth.
1 tsp whole black peppercorns: These infuse the broth with gentle spice without overpowering any other ingredient.
A few sprigs of fresh parsley: Fresh parsley brightens the broth and lifts some of the deeper savory notes.
A few sprigs of thyme (or 1 tsp dried): Thyme’s earthy fragrance is a classic companion in chicken broth.
1 tsp salt (optional): Seasoning is up to you; I like to add a touch but you can always adjust later based on your recipe or taste.

How to Make Homemade Chicken Broth

Step 1: Prepare the Pot

Set your chicken or chicken parts into a large stockpot and completely cover them with the cold water. This gentle start allows all the luscious flavor and collagen to gradually seep out of the bones and meat as the water slowly heats up. Trust me—beginning with cold water is the secret to a deeply flavored and beautifully textured Homemade Chicken Broth.

Step 2: Bring to a Simmer and Skim

Warm the pot over medium-high heat until it just begins to bubble. As the water nears a gentle boil, keep a watchful eye on the surface. You’ll notice a foamy layer forming—this is simply protein and impurities rising to the top. Use a ladle or large spoon to skim off the foam. This small step keeps the broth clear, clean, and extra tasty.

Step 3: Add the Vegetables and Seasonings

Once the last of the foam has been removed and the pot is gently simmering (not boiling hard!), add in your chopped carrots, celery, quartered onion (peels and all), smashed garlic, bay leaf, peppercorns, parsley, thyme, and salt if you’re using it. Stir everything together and prepare for your kitchen to start smelling wonderful.

Step 4: Slow Simmer for Deep Flavor

Reduce the heat so the broth barely simmers—tiny bubbles should lazily break the surface. Leave the lid off or slightly ajar to let excess steam escape. Let your Homemade Chicken Broth cook for 2.5 to 3 hours, checking every once in a while to skim more foam or fat from the surface. This slow journey coaxes every bit of goodness from the bones and veggies, delivering a rich, golden broth.

Step 5: Strain and Finish

When the broth is deep in color and flavor, take it off the heat and let it cool for a bit. Set a fine mesh sieve over a large bowl and carefully pour the broth through, discarding all solids. If you crave an extra-clear broth, strain again through cheesecloth. Allow it to cool to room temperature, then refrigerate. As it chills, the fat will rise to form a cap on top, which you can easily skim off for a lighter broth—or leave some in for extra richness.

How to Serve Homemade Chicken Broth

Garnishes

A warm bowl of Homemade Chicken Broth is a blank canvas for all kinds of delightful toppings. Sprinkle on fresh herbs like parsley or dill, a squeeze of lemon juice, or a few thinly sliced green onions for brightness. A crack of black pepper or a swirl of chili oil adds even more punch—dress it up as simply or generously as your mood demands.

Side Dishes

Pair your steaming bowl with a slice of crusty bread for dunking, a side of rice, or dainty noodles for something heartier. Homemade Chicken Broth also shines as a starter for a wide range of balanced meals, from a light lunch to an elegant multi-course dinner. And if you’re feeling under the weather, there’s no greater comfort alongside plain crackers or a soft-boiled egg.

Creative Ways to Present

Try transforming your homemade broth into “soup flights”—serve tiny broth portions in mismatched cups for a cozy gathering, or use it as a base for DIY noodle bowls with toppings like shredded chicken, julienned veggies, and poached eggs. You can even pour hot Homemade Chicken Broth into a thermos as a nourishing pick-me-up for chilly outdoor adventures!

Make Ahead and Storage

Storing Leftovers

Once your Homemade Chicken Broth has cooled completely, transfer it to airtight containers and refrigerate. It’ll keep fresh for up to 5 days, and you’ll love opening the fridge to see that golden jar waiting for you every time.

Freezing

This broth is a gift to your future self! Pour cooled broth into freezer-safe containers or ice cube trays (for handy small portions), and freeze for up to 3 months. Don’t forget to label containers with the date so you know when you made this batch of deliciousness.

Reheating

To enjoy your Homemade Chicken Broth again, simply pour it into a saucepan and warm over low heat until steaming. If it’s frozen, thaw overnight in the refrigerator or gently reheat straight from the freezer on the stove, stirring occasionally as it melts.

FAQs

Can I use just chicken bones instead of a whole chicken?

Absolutely! Using all bones (like backs, necks, and wings) will give you a richer, more gelatinous broth, though you might want to add a little more meat for flavor balance. The beauty of Homemade Chicken Broth is how flexible it is to whatever chicken parts you have on hand.

What if I don’t have fresh herbs?

No worries—dried herbs work beautifully. Use about one-third the amount of dried thyme or parsley as you would fresh. The flavor will still be wonderful, and your Homemade Chicken Broth will be just as comforting.

Why is my broth cloudy?

Cloudiness usually comes from boiling too rapidly or forgetting to skim the foam early on. It doesn’t affect the flavor, but if you prefer a crystal-clear broth, keep the simmer low and strain the broth carefully through cheesecloth or a coffee filter.

Can I add other vegetables?

Of course! Add parsnips, leeks, or even mushrooms to introduce new layers of flavor. Just avoid starchy veggies (like potatoes) which can muddy the broth and make it cloudy.

Is salt necessary in Homemade Chicken Broth?

Adding salt is completely optional. You can go light or skip it altogether, especially if you’re using the broth as a recipe base—just season dishes to taste when cooking.

Final Thoughts

Nothing beats the simple joy of crafting a pot of Homemade Chicken Broth; it fills your kitchen with warmth, turns humble ingredients into pure gold, and sets you up for nourishing meals all week long. Trust me, once you taste the difference, you’ll come back to this recipe again and again.

Homemade Chicken Broth Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 7 reviews

Author: admin
Total Time: 3 hours 15 minutes
Yield: 10–12 cups 1x
Diet: Non-Vegetarian

Print Recipe

Description

Learn how to make flavorful homemade chicken broth from scratch. This slow-simmered broth is perfect for soups, sauces, and more!

Ingredients

Scale

Chicken Broth:

1 whole chicken (about 3–4 lbs) or 2–3 lbs chicken parts (bones, wings, necks)
12 cups cold water
2 carrots, peeled and chopped
2 celery stalks, chopped
1 large onion, quartered (no need to peel)
4 garlic cloves, smashed
1 bay leaf
1 tsp whole black peppercorns
a few sprigs of fresh parsley
a few sprigs of thyme (or 1 tsp dried)
1 tsp salt (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Broth: Place the chicken or chicken parts in a large stockpot and cover with cold water. Bring to a gentle boil over medium-high heat, then reduce to a low simmer. Skim off any foam that rises to the surface.
Add Ingredients: Add the carrots, celery, onion, garlic, bay leaf, peppercorns, parsley, thyme, and salt if using. Simmer uncovered for 2.5 to 3 hours, occasionally skimming off fat and foam.
Strain and Chill: Remove from heat and let cool slightly. Strain the broth through a fine mesh sieve into a large bowl, discarding solids. For a clearer broth, strain again through cheesecloth. Let broth cool completely, then refrigerate. Once chilled, skim off the fat from the surface if desired.

Notes

For a richer flavor, roast the chicken and vegetables at 400°F for 30 minutes before simmering.
Store in airtight containers in the fridge for up to 5 days or freeze for up to 3 months.
Use ice cube trays for small portions.

Prep Time: 15 minutes
Cook Time: 3 hours
Category: Soup
Method: Simmering
Cuisine: American