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Chicken Broth

Rated as 3.88 out of 5 Stars

"Great soup makes great broth. Makes a lot, but sooo much better than the canned store bought or bouillon cube made broth."
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2 h 15 m servings 302
Original recipe yields 24 servings


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  1. 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.
  2. 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; 13.8 15.4 28.3 83 3273 Full nutrition

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Read all reviews 5
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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 cont...

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.

No changes made. I liked it - added good flavor to recipe. I will definitely make it again and recommend it.

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...

Excellent! I am never buying canned broth again! But, I will use less salt next time. Otherwise it is awesome.