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A clear plastic container filled with light yellow liquid sits on a brown paper mat in a bakery setting, with shelves of bread and pastries blurred in the background.
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5 from 3 votes

Easy Homemade Chicken Broth

Foolproof, nourishing, and silky smooth, this homemade chicken broth recipe makes 2–3 liters of liquid gold to boost soups, stews, sauces, or even your late-night ramen 😉.
Prep Time5 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 35 minutes
Course: Soup
Cuisine: American, European
Keyword: broth recipe, chicken broth, chicken stock
Servings: 2.5 liters
Author: The Modern Nonna

Equipment

Ingredients

  • 1 whole onion peeled
  • 1 whole chicken small
  • 6 garlic cloves peeled
  • 2 large carrots washed and halved
  • 4 celery ribs
  • 1 handful fresh dill
  • 1 handful fresh parsley
  • 16 cups of water
  • salt to taste

Instructions

  • Place the chicken and all ingredients into a large pot.
    A pot filled with raw chicken, whole carrots, celery stalks, fresh dill, parsley, and a peeled white onion sits on a wooden surface in natural sunlight—perfect for making Easy Homemade Chicken Broth.
  • Next, cover with water. Bring to a boil and reduce the heat to medium. a spoon to skim off any foam or impurities that rise to the top.
    A pot contains raw whole chicken, carrots, an onion, and fresh herbs as water is poured in from a pitcher—perfect for starting an easy homemade chicken broth.
  • Let the broth simmer for about 1.5 hours. Carefully remove the chicken once it is tender and falling apart.
    A pot of Easy Homemade Chicken Broth with herbs, onions, and chicken cooks on a stove. A spoon holds grayish foam skimmed from the bubbling surface of the savory liquid.
  • Allow the broth to cool slightly, then strain it into mason jars or freezer-safe containers.
    A clear plastic container filled with light yellow Easy Homemade Chicken Broth sits on a table, with a bakery display and baked goods visible in the blurred background.
  • Use the chicken for salads, wraps, or add it back into the broth. It can also be enjoyed in any recipe that calls for cooked chicken. Once cooled, the broth can be frozen for later use.
  • Note: This recipe yields about 2-3 liters of broth, but the final quantity will depend on how much water you add to the pot, and how long you simmer the broth.

Video

Notes

  • Toss in onion skins for a rich golden color and extra antioxidants (strain out before storing).
  • Use bone-in chicken thighs, drumsticks, or wings instead of a whole chicken 🐓.
  • Swap chicken for leftover turkey after Thanksgiving to make turkey broth.
  • For a heartier option, try beef 🥩 or veal instead.
  • Roast the chicken and veggies first for a deeper, caramelized flavor.
  • Make it in a slow cooker: 8–10 hours on low for set-and-forget ease.
  • Simmer longer and reduce liquid for a more concentrated stock.
  • Skip the chicken and add sturdy greens 🥬 for a tasty vegetable stock.
  • Broth vs. Stock: Broth is made with meat and cooks 1–2 hours, stock is made with bones 🦴 and simmers 4–6 hours. Broth is lighter and seasoned, stock is richer and unseasoned. Both work in most recipes.
  • Use this homemade broth in soups, stews and sauces, or sip it on its own.

Nutrition

Serving: 2.5 litres | Calories: 150kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 118mg | Potassium: 271mg | Fiber: 2g | Sugar: 4g | Vitamin A: 8247IU | Vitamin C: 9mg | Calcium: 89mg | Iron: 0.4mg
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