Easy Homemade Chicken Broth

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Oh so easy and oh so yummy! 

 

Easy Homemade Chicken Broth - FamilyFreshMeals.com

Tuesday I shared one of the easiest and BEST Homemade Chicken Noodle Soup recipes around. In my opinion, the key to making it the best soup around starts with the broth. I know the idea of making your own homemade chicken broth might be scary, but trust me, it’s not!

The best part, you can make a big batch now, use the leftover chicken meat in the soup recipe, and then freeze the rest for later.  I even saw this great idea on The Kitchn for using ice cube trays to freeze individuals portions. 

Ok, back to the broth! 

Easy Homemade Chicken Broth

Ingredients:

3-4 pound chicken (organic preferred)
3-4 carrots, peeled and cut in half
2 turnips, quartered
2 celery stalks, cut in half
2 onions, quartered
1 head of garlic, halved
1 tsp. pepper corns (or cracked black pepper)
2 bay leaves
2-3 sprigs of fresh thyme
 
 
 
 1. Place the chicken in a large pot, remove giblets.
 
Homemade Chicken Broth - Step 1
 
 
 
 
2. Put the rest of the stock ingredients in the pot along with the chicken.
 
 
Homemade Chicken Broth - Step 2
 
 
 
 
 
3. Put enough water in the pot to cover the chicken- approx. 12 cups. Cover, bring to a boil. Reduce heat and simmer 1-1 ½ hours or longer, until chicken is cooked.
 
 
Homemade Chicken Broth - Step 3
 
 
 
 
4. Remove chicken from stock and let cool.
 
5.  Finely strain the vegetables and herbs out of your stock. Discard skin and bones and hand shred chicken meat from chicken and set aside. Use stock immediately for The Best Homemade Chicken Noodle Soup, or refrigerate up to one week or freeze for up to 3 months. 
 
Homemade Chicken Broth - Step 4

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XO
Corey, Darryl, Big D & Little D

5.0 from 1 reviews
Easy Homemade Chicken Broth
 
Prep time
Cook time
Total time
 
Corey:
Serves: 12
Ingredients
  • 3-4 pound chicken (organic preferred)
  • 3-4 carrots, peeled and cut in half
  • 2 turnips, quartered
  • 2 celery stalks, cut in half
  • 2 onions, quartered
  • 1 head of garlic, halved
  • 1 tsp. pepper corns (or cracked black pepper)
  • 2 bay leaves
  • 2-3 sprigs of fresh thyme
Instructions
  1. Place the chicken in a large pot, remove giblets.
  2. Put the rest of the stock ingredients in the pot along with the chicken.
  3. Put enough water in the pot to cover the chicken- approx. 12 cups. Cover, bring to a boil. Reduce heat and simmer 1-1 ½ hours or longer, until chicken is cooked.
  4. Remove chicken from stock and let cool.
  5. Finely strain the vegetables and herbs out of your stock. Discard skin and bones and hand shred chicken meat from chicken and set aside. Use stock immediately, refrigerate up to one week or freeze for up to 3 months.

Here is what I used to make this Easy Homemade Chicken Broth

 

Click on the images for more details

 (Post contains affiliate links)


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Comments

  1. says

    May I ask what you do with the strained out carrots, garlic, onions, etc.? I don’t think I’ve ever seen someone offer directions for these. Are they just discarded? Thanks. BTW – love your blog – made it a favorite.

    • Corey says

      Since you are making just the broth in this post, you need to strain them out. Depending on the veggies, I sometimes will reuse some to snack on :)

    • Rachel Lyn says

      Yes!! Just take the meat off the bones first, then put the rest of the chicken (including fat and skin) in your pot. This is great to do if you buy lots of rotisserie chickens. Just use the chicken like you normally would, then use the bones to make stock.

  2. lisa says

    Another question – could you use several chicken breasts that are still on the bone? My family won’t eat the dark meat so I hate to waste it. Thanks!

    • Corey says

      I haven’t tried that before, but it’s worth a shot. You will need to add an element of fat. So I would add a couple tablespoons of olive oil.

  3. Taryn says

    I do mine a bit differently……When I make a whole chicken for dinner I take the carcase and throw it in a freezer bag and freeze it. I also save and freeze peelings, ends and skin from carrots, onions and celery (washed and organic) and freeze those too. Once I have accumulated 4 or 5 frozen chicken carcasses I put them in a big pot that I line with cheesecloth (this makes straining a breeze). I add the frozen veg bits, water and a couple tablespoons Apple cider vinegar (helps release minerals). I let it simmer for 48 hours so that I get a mineral dense bone broth. I freeze a lot of the bone broth in ice cube trays so I always have some on hand. Making broth this way is practically free :)

  4. Carolina says

    I was just wondering could you use the chicken for another meal?

    What if I use this recipe and included with the chicken noodle soup?

    • Starla says

      When I’ve made it I find that they chicken is dry and flavorless. It might be okay in a chicken salad but otherwise not really good.

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