If simple, budget-friendly pantry staples are what you’re after, this Homemade Chicken Broth Recipe is just what you need!
A small roaster chicken is combined with fresh veggies, herbs, and spices to create a nutrient-rich, flavor-loaded homemade chicken broth that’s better than anything you’ll find in the store. Simmered long and slow, it’s the perfect start to cozy chicken noodle soup and can be used as a base for all your favorite comfort foods.
If you’ve never learned how to make chicken broth at home, this is the perfect recipe to try! We’ll walk you through all the steps so you’re guaranteed to have success.
We love to keep homemade chicken broth on hand for soups, pan sauces, and to enhance the flavor of a variety of dishes! Plus, it’s freezer-friendly! We’ve always got a few containers on hand.
Ingredient Notes
- Roaster chicken: You’ll need a 3-4 pound chicken — just make sure it’s patted dry with a paper towel! Don’t have a whole chicken? Use an assortment of chicken parts instead (thighs, wings, drumsticks). And feel free to add giblets!
- Carrots: Large, whole carrots, sliced into 3” pieces.
- Celery: 1 bunch, sliced into 3” pieces.
- Large sweet onions: Unpeeled and cut in half.
- Garlic: Whole heads, unpeeled and cut in half horizontally through the cloves.
- Whole peppercorns, dried bay leaves, and fresh parsley: Used for extra flavor.
Equipment: A large stockpot, a large colander, multiple large bowls, and tongs
This recipe yields 10-12 cups of broth (depending on the size of the pot) and about 4 cups of pulled chicken. The chicken can be added back into soups, stews, or used in any recipe that calls for chicken.
How to Make Chicken Broth at Home
First, add all the ingredients to a large stockpot. No need to peel any of the veggies! Next, fill the pot almost all the way up with water, making sure all the ingredients are fully submerged. Bring the liquid to a rapid boil over high heat. Then reduce the heat to a low simmer and let the mixture simmer for 3 hours.
Use tongs to lift and remove the chicken from the pot, setting it aside to cool. Place a large colander over a large bowl, and strain the broth. Pick the meat off the bones and use for another recipe (you can add it right back into the broth if making a large pot of soup!). We’ve also used it to make Pecan Chicken Salad. Discard the leftover vegetables and herbs.
That’s it! The homemade chicken broth is ready to be used in all your favorite recipes or stored for later when you need it.
Expert Tips
- Use cold water. This will help keep the broth beautiful and clear instead of cloudy.
- Adjust the seasonings. To ensure the best results, season and taste your chicken broth after it’s fully cooked. Some will need added salt, others won’t.
- Don’t have a whole chicken? Use chicken parts instead! You can make chicken broth with anything from chicken thighs, wings, or legs, to the backs, necks, or even rotisserie chicken carcass from a store-bought chicken (though the latter will result in chicken stock, not broth).
- Fresh herbs: If you have other fresh herbs on hand, feel free to add those for additional flavor. Fresh dill, thyme, or oregano are lovely additions.
- Save the schmaltz! If you see a thin layer of foam or fat rise to the top of the pot, skim and reserve this — it’s chicken fat, aka: schmaltz, and it’s a gift from the gods! It can be used to add a rich chicken flavor to a variety of dishes. You’ll also see schmaltz rise to the top of cooled chicken broth. Use the same skimming method to remove (and save!).
How to Store and Reheat Homemade Chicken Broth
If you aren’t planning to use your chicken broth right away, we recommend transferring it to mason jars to store for later. However, if you plan to freeze it, make sure not to pour the broth all the up to the top. It will expand as it freezes and will cause the jars to burst if you do!
Instead, allow the broth to cool completely, then fill the jars roughly ¾ of the way full. Alternatively, you can pour the cool broth into sealable bags, and lay them flat to freeze.
- Refrigerator: Homemade chicken broth will stay fresh in the fridge for 3-4 days.
- Freezer: For a longer-lasting option, freeze any leftover broth for up to 2-3 months.
- Reheating: When you’re ready to use it, let the broth thaw in the fridge overnight. Then, add it back to a stockpot over medium heat. Or, warm it in 30-second intervals in the microwave until the desired temperature is reached.
How to Use Chicken Broth
We love to use this homemade chicken broth recipe to make chicken noodle soup! To do so, wipe the stockpot clean after draining the broth. Then, place it back over medium-high heat, and add the broth and 4 large, sliced carrots. Bring the ingredients to a simmer. In the meantime, remove the skin from the chicken, and use two forks to shred the meat. Add the chicken to the stockpot, and continue to cook until the carrots are tender.
Or, you can use this chicken broth recipe to make recipes like:
This or That
- Chicken broth or chicken stock? Although very similar, chicken broth and chicken stock are not exactly the same. The primary difference is that stock is made from chicken bones whereas broth is made from meat or vegetables.
- Chicken broth or bone both? The main difference is in how long they simmer. While chicken broth simmers for 3-4 hours, bone broth simmers for an extended period of time (typically 12 – 48 hours!) to extract more collagen.
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Rich, Flavorful Homemade Chicken Broth
Ingredients
For the broth
- 1 4 lb roaster chicken, patted dry with a paper towel
- 6 large carrots, unpeeled, cut into 3" pieces
- 1 bunch of celery, cut into 3" pieces
- 2 large sweet onions, unpeeled and cut in half
- 2 heads garlic, unpeeled and cut in half horizontally through the cloves
- 1 Tbsp whole peppercorns
- 2 dried bay leaves
- 1 small bunch of fresh parsley, leaves and stems
For the chicken soup
- 4 large carrots, peeled and sliced into ¼" rounds
Instructions
- Place ingredients in a large stock pot. Add unpeeled carrots, celery, halved onions, halved garlic, and whole roaster chicken in a large stock pot. Add 1 Tbsp whole peppercorns, 2 dried bay leaves, and 1 bunch of fresh parsley.
- Cover with water. Fill most of the way to the top with water, making sure all ingredients are fully submerged, then set over high heat and bring to a rapid boil.
- Simmer. Reduce the heat to a simmer, then cook for 3 hours.
- Strain the broth. Carefully use tongs to lift the cooked chicken out of the stock pot, then transfer to a large bowl or cutting board to cool. It will likely be so tender that it falls apart – this is normal. Place a large colander over a second very large bowl, then strain the broth, discarding all vegetables and herbs. Wipe or rinse the large pot of any remaining solids.
- If making chicken soup, return the broth to the large stock pot. Place over medium-high heat, then add the 4 sliced carrots and bring to a simmer. Meanwhile, once the chicken is cool enough to handle, peel away and discard the chicken skin, then shred the meat. Return pulled chicken meat to the large pot of soup. Cook until the carrots are tender, about 15-20 minutes. Serve immediately!
- If not making chicken soup, transfer to storage containers. We love mason jars for storing chicken broth and stock, but if you plan to freeze it, make sure you do not fill it up to the top! The broth will expand as it freezes, and you’ll end up with cracked or broken glass in your freezer. Instead, allow to cool completely, then fill each jar about ¾ full. Seal tightly and store in a fridge or freezer. Alternatively, you can freeze stocks and soup in large Ziploc bags. Lay flat to freeze.
Notes
- Leftovers: Homemade chicken broth will stay fresh in the fridge for 3-4 days.
- Freeze: For a longer-lasting option, freeze any leftover broth for up to 6 months. If filling mason jars, make sure not to pour the broth all the up to the top. It will expand as it freezes and will cause the jars to burst if you do!
- Reheating: When you’re ready to use it, let the broth thaw in the fridge overnight. Then, add it back to a stockpot over medium heat. Or, warm it in 30-second intervals in the microwave until the desired temperature is reached.
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