Basic Chicken Broth Recipe

Homemade chicken broth is a flavorful and versatile staple that can transform your dishes. By simmering chicken thighs, vegetables, and aromatic herbs, you create a rich, savory base for soups, sauces, risottos, and more. This simple recipe is easy to make and a great way to use kitchen scraps while adding depth to any meal.

Course Soups

Cuisine American

Prep Time 15

Cook Time 6

Additional Time 1

Total Time 1 6 15

Servings servings

Calories 77kcal

Author Diane Gail

Ingredients

2 tablespoons extra virgin olive oil
4 chicken thighs
3 carrots chopped
3 celery stalks chopped
1 yellow onion chopped
2 garlic cloves minced
2 bay leaves
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
8 cups pure water

US Customary - Metric

Instructions

Heat olive oil in a large stockpot: Prepares the pot for searing the ingredients.
Place the remaining ingredients, apart from the water, in the pot: Combine chicken, vegetables, and all seasonings.
Turn the heat to low and allow the ingredients to gently sizzle: This helps develop deeper flavors.
Add the water: Pour in the 8 cups of water to cover the ingredients.
Cover and bring to a low simmer: Slowly heat the mixture until it reaches a gentle simmer.
Allow to simmer for 6-8 hours: Let the broth cook slowly to infuse flavors.
Remove from the heat and allow to come to room temperature: Let the broth cool naturally.
Place in the refrigerator overnight: This allows the flavors to deepen and any fat to solidify.
Remove from the fridge: Scrape any fat that settled on the top of the pot away with a spoon and discard it.
Return the pot to the stove and bring to a low simmer again: Gently reheat the broth before straining.
Remove from the heat and allow to return to room temperature: Let the broth cool slightly before straining.
Strain the solid ingredients from the broth: Remove the solids, leaving just the flavorful liquid.

Notes

- Add fresh or dried herbs: Thyme, rosemary, oregano, or marjoram can bring a unique aromatic note — add them early so the flavor infuses fully.
- Skim during simmering: Removing foam and excess fat as the broth cooks keeps it clear and improves the final taste.
- Refrigerate overnight before straining: After simmering, let the broth cool to room temperature, then refrigerate overnight. Lightly reheat the next day before straining to deepen flavor and easily remove the solidified fat for a cleaner broth.
- Cool quickly before storing: Let the broth cool in shallow containers before refrigerating or freezing to preserve freshness.
- Store in the refrigerator for up to 5 days: For longer storage, freeze in labeled containers with the date and portion size so they’re easy to identify and use later.

Nutrition