Nothing soothes, nourishes and comforts like homemade chicken broth. Canned broth is a handy standby for quick soups, but homemade delivers maximum flavor while contributing minimal calories.

Natalie Danford
Source: EatingWell Magazine, January/February 1995

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Recipe Summary

total:
2 hrs 35 mins
Servings:
8
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken, celery, carrots, onion, garlic, parsley, thyme, salt and water in a large stockpot and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, partially covered, until the chicken is falling apart, about 2 hours. Skim the foam from the surface as it builds up.

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  • Strain the broth through a large sieve or colander into a large bowl. Use a wooden spoon to press on the solids to extract as much of the broth as possible. Divide the broth among several shallow containers so it will cool quickly. Cover loosely and refrigerate overnight. Use a spoon to remove the fat that congeals on the surface.

Tips

Make Ahead Tip: The broth will keep, covered, in the refrigerator for up to 2 days or in the freezer for up to 3 months.

Nutrition Note: After straining and skimming, broth has negligible calories and nutrients except sodium (240 mg per cup).

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/01/2018
Very good and tasty. Now it is a classic in my kitchen I use chicken bones and parts that I save from other recipes and every vegetable that I have in my fridge and is not designated to make another meal. Read More
Rating: 4 stars
01/13/2012
This is an easy and tasty recipe to use for stew pasta and more! You might also like to check other chicken broth recipes at www.chickenbrothrecipes.com. Read More