simple chicken broth recipe
The Best simple chicken broth recipe
Chicken broth is one of those simple dishes that feels like a lifeline when life gets busy or when you’re looking for something comforting to pull together in a hurry. I’ve made it for years—sometimes for the kids when they’re under the weather, sometimes for the whole family after a long day, and always because it just tastes so good. There’s something about the deep, savory flavor of a homemade broth that makes everything feel lighter, even when you’re not. My kids will eat it straight from the pot, and honestly, I don’t even bother serving it with rice or noodles anymore. It’s already perfect on its own, especially when it’s simmering rich and clear.
What I love most about this recipe is how easy it is to customize. You can adjust the herbs and spices based on what you have on hand—maybe a little garlic and onion for a classic taste, or a sprinkle of thyme or bay leaf if you’re feeling fancy. It’s also incredibly versatile. We use it for soups, stews, or even just as a base for sauces when we’re making something like chicken and dumplings. Plus, it’s packed with nutrients—protein, vitamins, and minerals from the chicken and vegetables—that make it a great way to get more wholesome food into the house without feeling like a chore. And honestly, there’s nothing like a warm bowl of broth on a cold night, whether it’s for dinner or a quick pick-me-up. It’s that kind of dish that makes home cooking feel both simple and special.
Simple Homemade Chicken Broth
A flavorful and easy chicken broth made with basic ingredients, perfect for soups, stews, or cooking grains. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs boneless, skinless chicken thighs or drumsticks
- 4 cups chicken or vegetable broth (low-sodium preferred)
- 4 large carrots, peeled and chopped
- 4 celery stalks, chopped
- 4 garlic cloves, peeled
- 1 bay leaf
- 1 tsp black peppercorns
- 1 tbsp whole black pepper
- 1 tbsp salt (adjust to taste)
👨🍳Directions
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1 In a large stockpot, combine chicken, broth, carrots, celery, garlic, bay leaf, peppercorns, and salt. Bring to a boil.
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2 Once boiling, reduce heat to low, cover, and simmer for 30-40 minutes.
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3 Remove chicken from the pot using tongs, discard the bay leaf and peppercorns. Shred or chop the chicken, then return it to the pot.
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4 Simmer uncovered for another 10-15 minutes to enhance flavor. Strain the broth through a fine-mesh sieve to remove solids.
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5 Discard solids and let the broth cool. Store in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.
🔧Equipment
- Large stockpot
- Wooden spoon
- Chef’s knife
- Cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Simple Homemade Chicken Broth Works
This simple chicken broth recipe is a lifesaver for any time you need something comforting and easy to make. Whether you’re prepping for a busy week or hosting a family dinner, it’s the perfect base—quick to cook, versatile for soups and stews, and always makes the place feel warm and welcoming. Plus, it’s a great way to use up leftover chicken or veggies without wasting anything.
❓ Frequently Asked Questions About Chicken Broth
What is the best way to choose chicken for making broth?
The best choice for chicken broth is bone-in, skin-on whole chicken (about 4–5 lbs) or bone-in chicken thighs/legs (for extra flavor). Avoid pre-cut or processed chicken as it lacks bones and connective tissue, which are essential for deep, flavorful broth. If using pre-cut pieces, opt for chicken carcasses (whole bones with meat) or chicken feet (for gelatin-rich broth).
How long should I simmer the broth for the best results?
For a classic, clear broth, simmer on low heat for 6–8 hours. For a richer, meaty broth, extend to 8–12 hours (or overnight). If using chicken feet or bones, a longer simmer (12–24 hours) will yield a deeper, gelatinous broth. Avoid boiling vigorously, as it can make the broth cloudy or bitter.
Can I use leftovers or pre-cooked chicken for broth?
Yes! Shredded leftover cooked chicken (from roasted, grilled, or boiled chicken) can be added to the broth for extra flavor. Just discard bones and skin (if present) and chop the meat into small pieces before simmering. For best results, use freshly cooked chicken (within 24 hours) to prevent bitterness.
What herbs and spices can I add to enhance the broth?
Simple herbs like bay leaves, thyme, parsley, or black peppercorns work well. For depth, try garlic cloves, onion slices, or a splash of vinegar (apple cider or white) after simmering. Avoid overpowering spices like cinnamon or cardamom unless you prefer a distinct flavor. A pinch of salt can also help balance flavors.
How should I store and reheat the broth?
Store broth in airtight containers in the fridge for 3–4 days or freeze for 3 months. To reheat, warm gently on low heat (do not boil) or use a slow cooker on “warm.” Avoid freezing multiple times, as it can degrade texture. For best results, use within 2 weeks of freezing.
