If you want to make homemade soup be the best it can possibly be, then you need to start here.
We use this recipe whenever we make Italian Wedding Soup, Asparagus Risotto, Chicken Noodle Soup, and pan gravy for dinner. It’s really easy to make, you just need to allow about 24 hours before it’s ready for use.
How To Make Homemade Chicken Broth
You may be wondering is chicken stock the same as chicken broth? They are very, very similar, and are used in many of the same types of recipes.
Typically, stock is slow-simmered with bones (usually that have been roasted) with a little meat on them. And then also a mirepoix (onion, celery, carrots) and aromatics are added to water with the bones and slow simmered. This soup recipe would also be great with our Roasted Chicken Stock.
A broth is cooked with meat pieces (i.e., bone-in, skin-on chicken breasts) and also a mirepoix and aromatics. Broths are usually seasoned with salt, whereas stocks usually are not.
EXPERT TIP: We recommend making the broth a least one day in advance of preparing the soup. Let the broth cool for 24 hours in the refrigerator. The rendered fat will rise to the top of the broth and then congeal, making it easy to skim off with a spoon the next day.
The Ingredients You Will Need
What is Chicken Broth? It’s simple and straightforward, but so deep in heartwarming broth flavor.
We start with 4 lbs of bone-in, skin-on chicken pieces. Chicken breasts and legs are work well for us.
Simmered with a mirepoix (carrot, onion, and celery) and aromatics is all that is takes to make authentic homemade chicken broth.
How Long Does Homemade Chicken Broth Last?
We love to make a large batch of this broth.
We use one batch for whatever we’re cooking up that day (Italian Wedding Soup!), and then we freeze the rest.
The homemade chicken broth will freeze beautifully for up to 2 or 3 months.
And it’s amazing in soups like Italian Wedding Soup!
Ready to make the best soup base in the world? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Homemade Chicken Broth
- 10 to 12 quart stock pan, plus another large pot for straining into
- 4 lbs chicken pieces, skin-on, bone-in
- 1 gallon water
- 3 bay leaves fresh, (if dried, use 2)
- 2 tsp Kosher salt
- 1 tsp black pepper optional
For the Mirepoix
- 3 medium onions peeled and quartered
- 3 large carrots peeled and roughly chopped
- 4 stalks celery roughly chopped
For the Bouquet Garni
- 2 sprigs rosemary fresh
- 2 sprigs thyme fresh
- 2 sprigs parsley fresh
- Add the chicken to a large stock pan and fill with water until chicken is covered by about 1 inch (usually about 1 gallon of water).
- Bring water to a simmer over medium-high heat and cook for 30 minutes, skimming any impurities that float to the top.
- Make the boquet garni by placing the herbs on a square piece of cheesecloth and fold up the edges to form a pouch. Tie together with string, allowing enough string to easily pull the bouquet garni from the pan when needed.
- Carefully add the mirepoix, bay leaves, and bouquet garni into the pot. Simmer for an additional 2 hours, skimming impurities that rise to the surface.
- Use a pair of tongs to remove the large pieces of chicken from the broth into a large bowl (the chicken can be pulled from the bones and saved for another use). Carefully strain the broth through a colander into a separate pot. Season with salt.
- Place in the refrigerator for at least 24 hours. Remove from the fridge and use a spoon to skim off the congealed fat that has formed on the surface. The broth is now ready to use.
In step 6 it says “the broth is not ready to use”. Is there something else that needs to be done before use?
Hi Cathy!! Wow!!! Thank you SO MUCH for pointing that out to us! That is definitely a typo. It should read: “the broth is NOW ready to use.” LOL! What a difference one letter can make! Thanks again, we’ve updated the recipe to the correct wording!
I only use enough water to submerge the chicken in the pot plus an additional 2 inches for a strong broth. I also add 3 nice sized parsnips in addition to the celery carrots and onion, plus 2 heaping tablespoons of minced gar,ic and one tablespoon of sugar. The only herb I use is about 2/3 cup chopped parsley. Lowrey season salt and lemon pepper. When i skim off the rendered fat the next day, I use it to make chopped chicken liver.
Sounds great! Thanks for letting us know! Best, Kris & Wesley