Chicken Broth

Rating: 4.1 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Great soup makes great broth. Makes a lot, but sooo much better than the canned store bought or bouillon cube made broth.

By JW

Gallery

Recipe Summary test

prep:
15 mins
cook:
2 hrs
total:
2 hrs 15 mins
Servings:
24
Yield:
24 servings
Nutrition Info
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.

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  • Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.

Cook's Note:

When using frozen broth either thaw via microwave or refrigerator, or put directly in pot and thaw on stove. Use in any recipe calling for broth.

Editor's Note:

The nutrition data for this recipe includes the full amount of all the chicken, vegetables, and salt. The actual amount of chicken, vegetables, and salt consumed will vary.

Nutrition Facts

Per Serving:
302 calories; protein 28.3g; carbohydrates 15.4g; fat 13.8g; cholesterol 83.1mg; sodium 3273.3mg. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Sadie
Rating: 5 stars
08/18/2015
Fabulous recipe. I use high quality sea salt so there isn't much sodium and you get a lot of wonderful minerals. This is by far the best broth recipe I've found. Thank you for sharing. Read More
Helpful
(6)

Most helpful critical review

Arizona Desert Flower
Allstar
Rating: 3 stars
07/28/2013
I omitted ALL of the salt since that much isn't healthy and I let everyone salt their own. Otherwise the flavors were wonderful. Marked it as 3 stars due to the extremely unhealthy salt content--1 tbsp. would have been more than enough for my entire crockpot let alone 7 (since I halved the recipe). Read More
Helpful
(9)
10 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Arizona Desert Flower
Allstar
Rating: 3 stars
07/28/2013
I omitted ALL of the salt since that much isn't healthy and I let everyone salt their own. Otherwise the flavors were wonderful. Marked it as 3 stars due to the extremely unhealthy salt content--1 tbsp. would have been more than enough for my entire crockpot let alone 7 (since I halved the recipe). Read More
Helpful
(9)
Sadie
Rating: 5 stars
08/18/2015
Fabulous recipe. I use high quality sea salt so there isn't much sodium and you get a lot of wonderful minerals. This is by far the best broth recipe I've found. Thank you for sharing. Read More
Helpful
(6)
charlene
Rating: 4 stars
12/30/2015
Excellent! I am never buying canned broth again! But I will use less salt next time. Otherwise it is awesome. Read More
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John
Rating: 5 stars
01/18/2019
No changes. Made great broth. Read More
Logan Stewart
Rating: 5 stars
05/15/2020
Great recipe. I normally add some whole peppercorns, a few bay leafs, and omit the leaks. Read More
Tammy Lynn
Allstar
Rating: 4 stars
05/04/2016
I scaled this to 6 servings and used the carcass with meat and skin from a rotisserie chicken. I put 1 tsp of regular salt and used all minced garlic and no garlic powder. I also left the celery leaves on. I let the whole thing cool put in the fridge overnight and then skimmed all the fat off the top. It came out great. Read More
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Sharon
Rating: 4 stars
09/20/2018
No changes made. I liked it - added good flavor to recipe. I will definitely make it again and recommend it. Read More
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