Chicken Broth Recipe

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5 from 2 votes

An all-purpose, no-salt chicken broth recipe that's full-bodied and easy to make.

Prep Time15

Cook Time2

Total Time2 15

Course: Main Course, Soup

Cuisine: American

Keyword: broth, chicken, soup

Servings: cups

Calories: 149kcal

Author: Tricia

Equipment

Dutch oven or soup pot

Ingredients

1 whole chicken, cut up
3 carrots, cut into large pieces
3 ribs celery, cut into large pieces
1 large onion, quartered
2 bay leaves
2 sprigs of fresh thyme
1 tablespoon whole peppercorns
14 - 16 cups water, or enough to cover

Instructions

Place the chicken pieces in a large Dutch oven or soup pot. Add the carrots, celery, onion, bay leaves, thyme and peppercorns. Add enough water to cover all vegetables and chicken by a few inches.
Cook over medium-high heat until it comes to a boil. Skim off any foamy scum from the surface. Reduce the heat, cover and simmer, stirring occasionally, until the chicken is falling-off-the-bone tender, about 2 to 3 hours depending on the size of the chicken pieces.
Remove from the heat. Using a slotted spoon remove and discard the vegetables. Remove the chicken pieces to a plate or baking sheet to cool.
Pour the remaining broth through a fine mesh strainer set over a large storage container(s) or pot. Discard the herbs and peppercorns. OPTIONAL: If desired, strain the broth a second time using a coffee filter set inside the strainer to remove any sediment.
Debone the chicken. Discard the bones and skin or save to make chicken stock. Store the de-boned chicken for use in other recipes.

Notes

Substitute any combination of bone-in, skin-on chicken pieces as desired.
Chicken backs and wings are a good choice for making chicken broth if not planning to use the meat in a casserole, stew or soup.
Depending on the intended use for the chicken broth, you can omit adding any or all of the ingredients, other than the chicken pieces and water.
As written, this flavorful broth is perfect for soups and casseroles, or as a low-calorie drink.
Add salt, if desired

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition