Back to Homemade Chicken Broth

Print Options


Card Sizes

Homemade Chicken Broth Recipe

Homemade Chicken Broth Recipe

Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, it can be used in casseroles, rice dishes and other recipes that call for chicken broth. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 10 min. Cook: 2-1/2 hours + chilling YIELD:6 servings


  • 2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)
  • 2 celery ribs with leaves, cut into chunks
  • 2 medium carrots, cut into chunks
  • 2 medium onions, quartered
  • 2 bay leaves
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 8 to 10 whole peppercorns
  • 2 quarts cold water


  • 1. Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary.
  • 2. Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface. Yield: about 6 cups.

Nutritional Facts

1 cup: 245 calories, 14g fat (4g saturated fat), 61mg cholesterol, 80mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 21g protein.

Reviews for Homemade Chicken Broth

Sort By :

Average Rating
cast_iron_king User ID: 1236761 263842
Reviewed Mar. 24, 2017

"This is the perfect recipe for a perfect bone broth. It's pretty much the same technique I use, but I pressure cook mine and it's done in 30 minutes. Regarding "solidifying" in the refrigerator: Vishy, that's exactly what it's supposed to do. You didn't do anything wrong. The collagen in the bones is what makes that happen, the more collagen, the silkier the liquid. When you refrigerate it, the fat left in the liquid will harden and rise to the top where it can be easily skimmed off. The stock itself will vary in density from being like egg whites to being like soft-set jello. Sounds like you got some good stuff! If you want to get rid of the meat pieces, strain it through a couple layers of cheesecloth before refrigerating."

Vishy User ID: 9116425 263789
Reviewed Mar. 23, 2017

"The broth solidified into a paste when i refrigerated it. Did i do something wrong?

There was some chicken leftover in the broth, maybe that is the issue."

SHYANKI User ID: 7158523 83282
Reviewed Mar. 3, 2013

"Its a simple and tasty recipe."

SHYANKI User ID: 7158523 18197
Reviewed Mar. 3, 2013

"Its a simple and tasty recipe"

MY REVIEW User ID: 6516153 24418
Reviewed Feb. 8, 2012

"Good recipe - like the rosemary!"

MY REVIEW User ID: 2097562 53002
Reviewed Jan. 26, 2012

"This recipe is great as is but I have also used less bay leaf and added 1/2 teaspoon ground sage. Another trick I use is to add about 1 dozen ice cubes to the broth while it is cooling. The fat solidifies and sticks to the cubes which I then scoop out before they melt. This works great if you want to use part or all of the broth right away."

Markjr1977 User ID: 4684519 50654
Reviewed Jan. 17, 2012

"Great recipe, one thing I like to do is use the tips of chicken wings. I cook buffalo or barbecued chicken wings from time to time and instead of tossing the tips of the wings in the trash, I like to save them for my chicken stocks and broths."

Marian C Brown User ID: 4959667 62026
Reviewed Jan. 9, 2011

"My family and I have enjoyed this recipe many times since I discovered it. I use chicken drumsticks for the meat. I didn't have any bay leaves or rosemary, so I substituted marjoram and used only 1 onion and it still made a fantastic broth. I also added and extra cup to compensate for the vaporization. Then I'm left with 2 batches of 4 cups of very yummy broth. Why it took me this long to make my own broth, I don't know. This was very easy."

Loading Image