Rich Chicken Broth
Warm, comforting, and bursting with flavor, this Rich Chicken Broth is the ultimate homemade base for soups, stews, or sipping on its own. Made by gently simmering a whole chicken, fresh vegetables like carrots and celery, and aromatic herbs such as thyme and parsley, this recipe delivers a deeply satisfying broth with rich golden hues and layers of complexity. The bouquet garni and whole peppercorns elevate the flavor, while a slow, four-hour simmer ensures every drop is infused with savory goodness. Perfect for meal prep, this versatile broth can be stored in the fridge or frozen for a future burst of homemade comfort. Whether you're crafting a heartwarming chicken noodle soup or enriching your favorite recipes, this nutrient-rich broth will take your cooking to the next level.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 piece whole chicken (about 4-5 pounds)
- 3 pieces carrots, peeled and roughly chopped
- 3 pieces celery stalks, roughly chopped
- 1 piece yellow onion, quartered
- 4 cloves garlic cloves, smashed
- 2 pieces bay leaves
- 4 sprigs fresh thyme sprigs
- 1 bunch parsley stems
- 1 tablespoon whole black peppercorns
- 2 teaspoons salt
- 16 cups water
Instructions
Place the whole chicken in a large stockpot (at least 8 quarts).
Add the carrots, celery, onion, and garlic to the pot.
Tie the thyme sprigs and parsley stems together with kitchen twine to create a bouquet garni, and add it to the pot along with the bay leaves and peppercorns.
Pour the water into the pot, ensuring the chicken and vegetables are fully submerged.
Bring the pot to a gentle boil over medium-high heat, skimming off any foam or impurities that rise to the surface with a slotted spoon.
Reduce the heat to low so the broth is at a bare simmer. Cover the pot partially with the lid, leaving a small gap for steam to escape.
Simmer for 3-4 hours, occasionally skimming off fat or impurities from the surface.
After cooking, carefully remove the chicken with tongs. Set it aside to cool. The meat can be shredded for other dishes, and the bones can be returned to the pot for extra flavor if desired.
Strain the broth through a fine-mesh sieve or cheesecloth into a large bowl or another pot to remove the solids.
Season the strained broth with salt to taste.
Let the broth cool to room temperature. If storing for later, skim off any solidified fat and transfer the broth to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.
Nutrition Facts
Calories |
295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 643 mg | 28% | |
| Total Carbohydrate | 5.6 g | 2% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.4 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 97 mg | 7% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 447 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
