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Chicken Broth

 Chicken Broth
Whether you're making a chicken soup or just a broth to use in other dishes, this recipe makes a tasty base for most anything.
6-8 ServingsPrep: 25 min. Cook: 1-1/2 hours

Ingredients

  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 10 cups water
  • 1 large carrot, sliced
  • 1 large onion, sliced
  • 1 celery rib, sliced
  • 1 garlic clove, minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a stockpot, combine all the ingredients. Slowly bring to a boil
  • over low heat. Cover and simmer 45-60 minutes or until the meat is
  • tender, skimming the surface as foam rises.
  • Remove chicken and set aside until cool enough to handle. Remove and
  • discard skin and bones. Chop chicken; set aside for soup or save for
  • another use.
  • Strain broth through a cheesecloth-lined colander, discarding
  • vegetables and bay leaf. If using immediately, skim fat. Or,
  • refrigerate 8 hours or overnight; remove fat from surface. Broth can
  • be covered and refrigerated up to 3 days or frozen 4 to 6 months.
  • Yield: about 2 quarts.

2 of 2

Chicken Broth (continued)

Chicken Noodle Soup: Place broth in a large saucepan or Dutch oven. Add 2 sliced large carrots, 2 sliced celery ribs and 1 chopped onion. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until the vegetables are tender. Add 2 cups uncooked fine egg noodles and reserved chicken. Bring to a boil. Reduce heat; cover and simmer for 6 minutes. Stir in 1 cup frozen peas and 1/2 cup frozen cut beans; cook for 2-4 minutes or until beans and noodles are tender. Chicken Soup with Spaetzle: Prepare Chicken Noodle Soup as directed above, omitting the noodles, peas and beans. With the carrots, add 1 minced garlic clove. With the chicken add 2 cups sliced fresh mushrooms. For spaetzle, combine 1-1/4 cups all-purpose flour, 1/8 teaspoon each baking powder and salt. Stir in 1 beaten egg and 1/4 cup each water and milk until blended. Drop batter by 1/2 teaspoonfuls onto boiling soup. Cook, uncovered, 10 minutes or until spaetzle float.
Nutritional Facts: 1 cup equals 105 calories, 5 g fat (1 g saturated fat), 33 mg cholesterol, 331 mg sodium, 3 g carbohydrate, 1 g fiber, 11 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.