Old Fashioned Chicken Broth Recipe

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This old fashioned chicken broth recipe is a foundational staple that every from-scratch kitchen should know how to make. It’s simple, deeply flavorful, and can be used in countless dishes year-round.

If you like making your own pantry staples, you might also enjoy my handmade BBQ sauce and my homemade taco seasoning recipes.

A mason jar filled with broth is placed next to a brown ceramic bowl vegetables. Wooden utensils are kept in containers, and an owl-shaped utensil holder sits in the background on a kitchen countertop.

Let’s talk about this recipe

There’s something undeniably comforting about the scent of a homemade chicken broth simmering on the stove. This recipe is one I’ve used for years — reliable, simple, and packed full of flavor. It’s not a stock made from bones, but rather a traditional broth made with meat — the way many home cooks prepared it for generations.

The difference with this old-fashioned method lies in its simplicity and availability. You can make it anytime — no need to wait for leftover bones, just as you can with a flavorful homemade beef broth.

What makes this recipe so good

Uses inexpensive bone-in cuts: These provide a rich, savory flavor and plenty of body, making the broth hearty and satisfying.
Includes traditional aromatics and herbs: Classic ingredients like onion, carrot, celery, and aromatic herbs create a well-rounded, balanced flavor profile.
Simmered long and low: Gentle cooking over several hours extracts the best flavor out of the ingredients, resulting in a deeply flavorful broth.
Works with what you have on hand: The method is flexible, allowing you to use the vegetables and herbs you have available in your kitchen.
Makes a generous batch: The recipe naturally yields plenty of broth, so you can freeze chicken broth to have ready for future meals.

Ingredients you’ll need

Start with these fresh, flavorful basics to build the rich foundation of your broth.

Raw chicken thighs, sliced carrots, chopped celery, and diced onions are laid out on a cutting board, each ingredient labeled with text.

Broth is made with meat rather than bones, so choose inexpensive bone-in cuts for the best flavor. A whole chicken or chicken parts work well, and keeping the skin on will impart a deeper, more developed flavor to the broth.

Add these simple yet essential ingredients to round out and deepen the flavor.

A wooden cutting board with labeled piles of spices and herbs: salt, parsley, bay leaves, smoked paprika, pepper, crushed red pepper, chives, and garlic. Sliced carrots and onion are partially visible on the left.

Spices: Salt and pepper form the base, with garlic and a bay leaf for subtle, balanced flavor. Additional spices can be adjusted based on what you have available — the ones shown above are what I used for this batch.

See recipe card below for full information on ingredients and quantities.

Make it your own

Use turkey legs or wings: These are simply another cut you can use in place of thighs or a whole chicken, offering the same rich flavor in your broth.
Make it low sodium: Simply hold off on adding salt until you’re ready to use the broth, giving you full control over the final seasoning.
Omit red pepper flakes: Leaving them out will make the broth completely mild, with no hint of spice, for those who prefer a gentler flavor.
Swap or add herbs: Experiment with different fresh or dried herbs to suit your taste — options like thyme, rosemary, oregano, or marjoram can all complement the broth beautifully.
Experiment with vegetable choices: In addition to the basics, try adding leeks, parsnips, or fennel for a more complex and layered broth.

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How to make old-fashioned chicken broth

Follow these simple steps to create a flavorful, old-fashioned chicken broth right in your own kitchen.

Carrots, celery, and onions cut up in a pot with two bamboo container lids visible to the side.

Chicken, carrots, celery, and onion in a pot of broth with two bamboo container lids visible to the side.

Step 1: Heat a splash of olive oil in a stockpot, then sear the chicken pieces and vegetables until lightly browned. Pour in enough cold water to cover the ingredients, then add the garlic, bay leaf, and any chosen herbs to the pot.

Step 2: Cover with a lid, place on low heat, and let simmer gently for 6–8 hours. Remove from the stove and cool to room temperature, then refrigerate the entire pot overnight to deepen the flavor and allow the fat to solidify.

Chicken, carrots, celery, and onions sitting in a black strainer over a bowl with kitchen utensils visible in the background.

Two mason jars of golden colored liquid sitting on a counter with lids by them, a small crock of utensils next to them, and other utensils visible in the background.

Step 3: The next day, skim off the solidified fat, warm the broth slightly, and pour it through a fine mesh strainer. Discard or compost the cooked meat and vegetables, as they will no longer have flavor.

Step 4: Ladle the finished broth into jars or freezer containers, leaving space at the top to allow for expansion if freezing.

Recipe FAQs

What’s the difference between broth and stock?

Broth is made with meat, while stock is made using bones. Broth has a lighter texture and a cleaner flavor, making it more versatile for everyday cooking, while stock tends to be richer and more gelatinous.

Can I use the chicken and vegetables for another dish?

No — after a long simmer, all of their flavor has been extracted into the liquid, leaving them bland. It’s best to compost or discard them, rather than try to repurpose them.

How long can I store chicken broth?

When stored in an airtight container, it lasts 5–7 days in the refrigerator or at least 6 months in the freezer. Cool it completely before sealing to help maintain quality.

Can I make this in a slow cooker or an Instant Pot?

Yes — chicken broth can be made in either appliance, but low and slow cooking will give you the deepest flavor. A slow cooker is ideal for this gentle simmer over several hours, while an Instant Pot offers a faster, hands-off option that still produces decent results.

Can I make chicken broth with just chicken?

Yes — chicken and water alone will produce a light, clean broth. For a more rounded flavor, add simple aromatics like celery, garlic, and a bay leaf.

Can I use vegetable scraps to make this broth?

Yes. Onion ends, carrot peels, celery leaves, and herb stems work well; keep a bag in the freezer to save clean scraps over time. Avoid strong or bitter scraps (like large cabbage cores or beet peels) so the broth stays balanced.

Serving ideas

There’s no end to the ways you can use this chicken broth in your kitchen. It’s a classic base for homemade chicken soup or stews, and I reach for it every time I make my Italian broccoli soup, creamy sausage and pepper soup, and savory yellow split pea soup.

It also works beautifully for adding depth to simple grains — just use it in place of water when cooking rice or pasta. It’s handy for making quick gravy, sautéing vegetables, or creating a flavorful last-minute pasta sauce. I even swap it in for the vegetable broth in my savory homemade cracker recipe for an extra boost of flavor. This is truly an everyday essential that more than earns its keep.

A glass jar filled with yellow liquid, possibly broth, surrounded by wooden lids and part of a bowl containing vegetables like a carrot.

Diane Gail’s tips for success

Sear ingredients first: Browning the chicken and vegetables before adding water builds a deeper flavor base and gives the broth a rich, appealing color from the very start.
Simmer gently for hours: Keep the heat low so the broth never comes to a rolling boil. This preserves clarity and allows flavors to develop slowly and evenly.
Refrigerate overnight before straining: After simmering, let the broth cool to room temperature, then refrigerate it overnight. Lightly reheat the next day before straining the chicken and vegetables out. This extra step deepens the flavor and makes it easy to remove the solidified fat for a cleaner-tasting broth.
Skim during cooking: Occasionally skimming off foam or impurities while the broth simmers will help keep it clear and improve the final flavor.
Avoid overpowering additions: Strong-flavored vegetables like large cabbage cores or beet peels can dominate the broth. Stick with milder aromatics for a balanced result.

Final thoughts

This old fashioned chicken broth is one of those steady kitchen staples that makes everyday cooking easier. It’s simple to prepare, uses ingredients most of us keep on hand, and brings depth and clarity to everything from soups to grains. Once you get in the habit of making it, you’ll always want a few jars tucked away for quick meals and weeknight cooking.

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One Comment

DianeGail says:

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This basic chicken broth is a true kitchen essential — simple, nourishing, and full of flavor. Whether you’re using it as a base for soups or sipping it on its own, homemade always makes a difference. If you make a batch, I’d love to hear how it turned out or how you like to use it! Leave a comment below to share your thoughts or ask any questions. Happy simmering!