Why You’ll Love this Homemade Chicken Broth
When you make homemade chicken broth, you’re not just creating a kitchen staple—you’re crafting liquid gold. The difference between store-bought and homemade is honestly night and day. Can you even compare that box from the grocery store to the rich, aromatic elixir simmering on your stove?
I’m obsessed with how versatile this broth is. Use it as a base for soups, risottos, or sauces. The gentle simmer extracts every bit of flavor from those chicken pieces, vegetables, and herbs.
Plus, you control the salt, no preservatives needed. Your kitchen will smell absolutely divine, too.
What Ingredients are in Homemade Chicken Broth?
Making homemade chicken broth requires simple, wholesome ingredients that transform into something magical when simmered low and slow. I’m always amazed at how these basic components work together to create such rich flavor. The beauty of this recipe lies in its simplicity—just a few kitchen staples and you’re on your way to broth that’s leagues better than anything you’ll find in a carton.
- 2 1/2 pounds bony chicken pieces (wings, back, necks)
- 3 stalks celery with leaves, cut up
How to Make this Homemade Chicken Broth
Making homemade chicken broth couldn’t be simpler, though it does require a bit of patience. Start by gathering all your ingredients in a large pot: 2 1/2 pounds of bony chicken pieces, 3 stalks of celery with leaves (cut up), 2 carrots (cut up), 1 large onion (cut up), 2 sprigs of parsley, 1 teaspoon of salt, 2 bay leaves, 1/2 teaspoon dried thyme, and 1/4 teaspoon of pepper. Pour in 6 cups of cold water—always start with cold water, as it helps extract more flavor during the slow heating process.
I find something almost meditative about watching all these humble ingredients come together.
Now comes the most important part—the simmer. Bring your pot to a boil first, then immediately reduce the heat to maintain a gentle simmer. This isn’t a recipe where you want aggressive bubbling, just a quiet, steady cooking process.
Cover the pot and let everything mingle together for about 2 hours, filling your kitchen with the most comforting aroma imaginable. A high-end Dutch oven provides excellent heat retention and distribution, making it perfect for simmering broth at a consistent temperature. Premium cookware offers superior durability and performance for all your favorite slow-cooked recipes. Once the time is up, remove the chicken pieces (you can save any meat for another use), and strain the golden broth through a cheesecloth-lined colander to catch all the solids.
The vegetables and seasonings have done their job and can be discarded. Your liquid gold can be refrigerated for up to 3 days or frozen for up to 6 months, ready to elevate soups, risottos, and countless other dishes whenever you need it.
Homemade Chicken Broth Substitutions and Variations
Although the basic chicken broth recipe I’ve shared is wonderful on its own, there’s plenty of room for creativity with substitutions and variations to match your taste preferences or dietary needs.
Want more flavor? Try adding different herbs like rosemary or tarragon instead of thyme. Garlic cloves or leeks can replace some onion.
Feeling adventurous? Toss in some ginger and lemongrass for an Asian-inspired twist, or add tomato paste for richness.
For darker broth, roast the chicken and vegetables first.
Vegetarian? Substitute mushrooms for that umami flavor. Bone broth enthusiasts might simmer longer—up to 24 hours—for extra nutrients.
What to Serve with Homemade Chicken Broth
Homemade chicken broth serves as the foundation for countless delicious dishes, making it one of the most versatile ingredients in your culinary arsenal.
I love how it transforms into hearty chicken noodle soup on chilly evenings, or adds depth to risottos and pilafs. You can sip it plain with herbs for a comforting remedy, use it to deglaze pans for spectacular gravies, or create silky cream-based soups.
Want to elevate your cooking? Try it in mashed potatoes instead of milk. The possibilities? Nearly endless.
My personal favorite—French onion soup with chicken broth instead of beef. Unexpected, but absolutely divine.
Final Thoughts
The journey to perfect chicken broth might seem lengthy, but I promise you, the results speak for themselves. There’s something deeply satisfying about transforming simple ingredients—chicken bones, vegetables, herbs—into liquid gold that forms the foundation of countless meals.
You’ve got this recipe now, tucked in your culinary arsenal. Why not make a double batch next time? Freeze some in ice cube trays for those moments when you need just a splash of flavor.
And remember, the beauty of homemade broth lies in its versatility and the way it warms both body and soul. Your homemade broth can be easily transformed into a comforting classic soup with the addition of chicken breast, chopped vegetables, and egg noodles. For a creative twist, consider using your homemade broth as a base for an Asian-inspired dressing by reducing it with sesame oil and complementary ingredients.
