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This homemade chicken broth recipe is a keeper and you will love all the many uses you can get out of it! Chicken broth is a staple cooking ingredient used in soups, casseroles, sauces, and many more everyday recipes.

Making chicken broth at home allows you to make a lot to store for later. Whenever I make this recipe, I have plenty of broth to last me a couple of weeks. I simply store it in the fridge to use throughout the week for recipes like our favorite soup, this yummy pasta, or this easy stir fry recipe.

Close up view of chicken broth in a large. mason jar with onion, celery, and carrots scattered next to the jar.

What is Chicken Broth?

Chicken broth is the liquid created from simmering chicken and vegetables. You can also add herbs and spices for additional flavor. My recipe uses lots of veggies and herbs, but feel free to get creative and use the veggies and herbs that sound good to you! Sometimes I switch out the herbs depending on what I have on hand.

I love making homemade versions of store-bought ingredients because I am able to control the flavors and what goes in them. I also love that I can play with the seasonings and spices to make it the way that I want it. Try my homemade version of the best alfredo sauce, this cheese sauce that can be used in so many ways, or this easy teriyaki sauce that I always have on hand.

Chicken Broth Recipe Ingredients

Homemade chicken broth is so easy and can be prepped in 10 minutes! You will love using this broth in your recipes because it adds so much flavor. The exact measurements for these ingredients are below in the recipe card.

  • Whole Chicken: One whole chicken that is about 6 pounds.
  • Yellow Onions: Onion adds so much flavor! Feel free to use shallots or any other kind of onion you desire.
  • Whole Carrots: Cut the carrots into 2-inch pieces. No need to peel them!
  • Celery Stalks:  I use the whole stalk including leaves.
  • Garlic Cloves: Garlic is a must!
  • Parsley: Fresh is best.
  • Thyme: For added flavor.
  • Rosemary: For added flavor.
  • Salt: I love that I can control the sodium in this recipe.
  • Whole Black Peppercorns: For added flavor.
  • Water: Essential! The flavors from the chicken, veggies, and herbs absorb into the water creating the chicken broth.

How to Make Chicken Broth

Chicken broth is such an essential cooking ingredient and you will love being able to make your own right at home. There are so many uses for chicken broth. Follow my instructions below because I walk you through how easy it is. I can’t wait for you to learn. It’s easier than you think, and homemade tastes incredible.

  1. Add Chicken, Veggies, and Herbs to a Pot: Place the chicken in the bottom of a large stock pot. Add the rest of the ingredients on top and around the chicken. 
  2. Cover With Water and Bring to a Boil: Cover everything completely with water and bring to a boil over high heat.
  3. Reduce Heat and Simmer: Once your water has come to a rolling boil, reduce heat to medium-low and simmer, uncovered, for about 4 hours. The cooking time will depend on the size of the chicken. The internal temperature of the chicken should be 165 degrees Fahrenheit. 
  4. Remove the Chicken: Carefully remove the whole chicken from the pot. Shred and debone the chicken then discard the carcass and use it as desired for recipes. 
  5. Strain the Broth: To strain the broth, remove all of the ingredients from the pot using a slotted spoon. Carefully strain the chicken broth into a large container. Continue to strain if needed to remove any remaining ingredients.
  6. Use For Recipes: Use the broth as needed for recipes or store it in the refrigerator for later use.
First photo of chopped veggies, herbs, and seasonings. Second photo of an entire chicken in a stock pot. Third photo of veggies and seasonings in the pot. Fourth photo of the chicken, vegetables, and water added on top.

What’s the Difference between Broth and Stock?

Most people think broth and stock are the same, but they are made differently. They can have the same uses, but it’s interesting to learn the difference in how they are made. Stock is made from bones, while broth is made mostly from meat and vegetables. Using bones in stock creates a thicker liquid and it takes much longer to make. Broth is a thinner liquid and the outcome is much lighter in color and more flavorful.

Top view of a ladle lifting up chicken broth from a blue pot. Vegetables and a towel are scattered on the counter around the pot.

Storing Leftovers

Storing homemade chicken broth is different than storebought pantry broth. Be sure to keep it in the refrigerator or freezer to preserve its freshness because it doesn’t have any added preservatives that store-bought chicken broth requires. Follow my instructions below for storing and freezing your homemade broth.

  • In the Refrigerator: Store homemade broth in an air-tight container or jars `in the refrigerator for 3-4 days.
  • In the Freezer: To extend the freshness, store the broth in the freezer in an airtight container or ziplock bag for up to 6 months.
  • To Reuse: Allow the chicken broth to sit on the counter and come to room temperature before using because fat can sometimes settle on top as it cools.
Side view of chicken broth being poured into a silver pot. Vegetables and peppercorns are next to the pot.

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Homemade Chicken Broth

By: Alyssa Rivers
This homemade chicken broth recipe is a keeper and you will love all the many uses you can get out of it! Chicken broth is a staple cooking ingredient used in soups, casseroles, sauces, and many more everyday recipes.
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 8 cups

Ingredients 

  • 1 whole chicken, about 6 pounds
  • 1 yellow onions, chopped
  • 2 whole carrots, cut into 2 inch pieces
  • 4 celery stalks, including leaves, cut into 4 inch pieces
  • 4 whole garlic cloves
  • 1 bunch of parsley
  • 10 sprigs of thyme
  • 5 sprigs of rosemary
  • 2 tablespoons salt
  • 1 tablespoon whole peppercorns
  • water

Instructions 

  • Place the chicken in the bottom of a large stock pot. Add the rest of the ingredients on top and around the chicken.
  • Cover everything completely with water and bring to a boil over high heat.
  • Once your water has come to a rolling boil, reduce heat to medium-low and simmer, uncovered, for about 4 hours. The cooking time will depend on the size of the chicken. The internal temperature of the chicken should be 165 degrees Fahrenheit.
  • Carefully remove the whole chicken from the pot. Shred and debone the chicken and use it as desired for recipes.
  • To strain the chicken stock, remove all of the ingredients from the pot using a slotted spoon. Carefully strain the chicken stock into a large container. Continue to strain if needed to remove any remaining ingredients.
  • Use the chicken stock as needed for recipes or store in the refrigerator for later use.

Nutrition

Serving: 1cupCalories: 217kcalCarbohydrates: 3gProtein: 18gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 71mgSodium: 1814mgPotassium: 237mgFiber: 1gSugar: 1gVitamin A: 279IUVitamin C: 5mgCalcium: 29mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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3 Comments

  1. I am trying to learn about broth and stock. This recipe sounds amazing and easy to make. I cannot wait to try it. I have two questions. I was wondering can you can/process the finished broth instead of freezing? And, can you use the bones from this broth recipe to make chicken stock? Thank you for any help or advice!!

      1. Hi Alyssa,
        Have you used the left over chicken and veggies from the broth the same day for another dish? Thanks x