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Simple, comforting, and full of flavor, this homemade chicken broth is the soul of Italian home cooking. Slowly simmered with fresh vegetables, it creates a rich broth that brings warmth to every dish.
This homemade chicken broth is the perfect base for so many dishes. Try it in my Italian Penicillin Soup (Pastina Soup) for a cozy meal.
The heart of Italian cooking
This homemade chicken broth is one of those recipes that always brings a sense of comfort to the kitchen. Simmered on the stovetop with fresh vegetables and a whole chicken carcass, it creates a golden broth that’s perfect as a base for so many meals.
I use it in everything from soups to casseroles. It’s simple, nourishing, and adds a depth of flavor that store-bought broth just can’t match.
For ways to use this broth, I highly recommend this Tortellini en Brodo Soup, Chicken Broccoli and Rice Casserole, and Creamy Chicken and Wild Rice Soup Recipe.
Made With AmorE,
Simple Ingredients
This homemade chicken broth made with simple and wholesome ingredients.
- Whole Chicken: Chicken broth is a great way to use your leftover chicken carcass from your Sunday dinner of roasted chicken with citrus and fennel and whole roasted chicken. To make a lighter broth, you can use boneless skinless chicken breasts, chicken tenders, or any other chicken drumsticks or baked chicken thighs you have on hand. Save those chicken parts and make your own stock- it’s the best from scratch.
- Vegetables: Carrots, crisp celery, and aromatic onion form the heart of this golden broth, creating a rich, comforting base. Vary the veggies with what you have!
- Seasonings: Bay leaves, thyme, and a pinch of sea salt infuse the broth with warmth and depth, making every sip, or every spoonful in your favorite recipe, full of flavor.
See the recipe card for quantities.
Homemade Chicken Broth Variations
This homemade chicken broth is the classic, simple recipe, but if you want to experiment and add a little twist, here are some ideas the next time you make it.
- Fresh Herbs: Add your favorite herbs, such as oregano, thyme, parsley, or rosemary, to the broth as it cooks.
- Spices: Try adding a few whole black peppercorns, a clove of garlic, or a pinch of red pepper flakes for subtle warmth. You can also add a pinch of my homemade Italian seasoning.
How To Make Homemade Chicken Broth
Making your homemade chicken broth is easy! You dump the ingredients in a stock pot, let it boil, then strain.
- Place all chicken broth ingredients in a large pot, soup kettle, or Dutch oven. Cover with water just enough so all ingredients are submerged. Bring to a boil on high heat. After it boils for a few minutes, reduce the heat and simmer, uncovered, for 2-3 hours. Skim the foam from the top as necessary as the broth cooks.
- Strain the broth through a colander, fine mesh strainer, or sieve. Discard the vegetables and sprigs of herbs.
My Pro Tip
Recipe Tips
- Simmer Slowly for Maximum Flavor. Take your time with this broth; the longer it simmers, the richer and more flavorful it becomes.
- Skim for a Clear Broth. While simmering, gently skim off any foam or impurities that rise to the top. This keeps your broth golden and clear, perfect for using in other recipes.
- Double the Batch. Homemade broth freezes well, so consider making a double batch to have on hand for meals throughout the week.
If you love how this Homemade Chicken Broth came out, you should try it in my Creamy Sausage Tortellini Soup.
Recipe FAQ’s
For a light flavor, about 2 hours is fine. For a deeply rich broth, simmer 4–6 hours on low heat. The longer it cooks, the more nutrients and flavor are extracted from the bones.
Yes! For a slow cooker, simmer on low for 6–8 hours. For an Instant Pot, pressure cook for about 45 minutes, then release naturally.
Make sure to keep the heat at a simmer rather than a rolling boil. While simmering, you can skim off any impurities or foam that may rise to the top.
Chicken broth is made with meat, cooks faster, and is lighter and usually seasoned.
Chicken stock is made with bones, cooks longer, and is richer with more body and usually not salted.
Storage & Reheating
- Storage: You can store the chicken broth or stock in airtight containers in the fridge for 3-4 days or place in the freezer for up to 3 months.
- Reheat: Add the leftovers to a small pot over low heat until the broth is warm enough for your liking.
How To Use Homemade Broth
This homemade chicken broth is so versatile! Turn it into a cozy Mushroom Barley Soup for a nourishing dinner that is perfect for chilly weather.
Use it in my Copycat Panera Broccoli Cheddar Soup for a creamy, cheesy meal that’s served perfectly with warm bread.
This broth gives extra depth to my Creamy Lemon Chicken, making every bite even more flavorful.
More Soup Recipes
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Homemade Chicken Broth
Ingredients
- 1 cooked whole chicken carcass, skin and meat removed
- 1 whole onion, cut in half outer layer removed
- 1 large large carrot, whole or cut in half
- 2 celery ribs with leaves, cut in half
- 1 clove garlic, peeled (optional)
- 2 bay leaves
- 1 sprig fresh rosemary, add other favorite fresh herbs
- 1 teaspoon sea salt, or to taste
- water
Instructions
- Place all chicken broth ingredients in a large pot, soup kettle, or Dutch oven. Cover with water just enough so all ingredients are submerged. Bring to a boil on high heat. Let boil for a few minutes then reduce heat until it is just at a simmer. Simmer, uncovered, for 2-3 hours, skimming foam from top as necessary.
- Strain broth through a colander, or sieve. Discard the vegetables and herbs. Try this broth in my pastina soup or tortellini en brodo.
Notes
- Simmer Slowly for Maximum Flavor. Take your time with this broth; the longer it simmers, the richer and more flavorful it becomes.
- Skim for a Clear Broth. While simmering, gently skim off any foam or impurities that rise to the top. This keeps your broth golden and clear, perfect for using in other recipes.
- Double the Batch. Homemade broth freezes well, so consider making a double batch to have on hand for meals throughout the week.
- Storage: You can store the chicken broth or stock in airtight containers in the fridge for 3-4 days or freeze it for months.
- Reheat: Add the leftovers to a small pot over low heat until the broth is warm enough for your liking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
