Chicken Broth Recipe

Name: Chicken Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 broiler/fryer chicken (3 to 4 pounds), cut up; 10 cups water; 1 large carrot, sliced; 1 large onion, sliced; 1 celery rib, sliced; 1 garlic clove, minced; 1 bay leaf; 1 teaspoon dried thyme; 1 teaspoon salt; 1/4 teaspoon pepper

Servings: persons

1 broiler/fryer chicken (3 to 4 pounds), cut up
10 cups water
1 large carrot, sliced
1 large onion, sliced
1 celery rib, sliced
1 garlic clove, minced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper

1
In a stockpot, combine all the ingredients. Slowly bring to a boil over low heat. Cover and simmer 45-60 minutes or until the meat is tender, skimming the surface as foam rises.
2
Remove chicken and set aside until cool enough to handle. Remove and discard skin and bones. Chop chicken; set aside for soup or save for another use.
3
Strain broth through a cheesecloth-lined colander, discarding vegetables and bay leaf. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen 4 to 6 months.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 broiler/fryer chicken (3 to 4 pounds), cut up, 10 cups water, 1 large carrot, sliced, 1 large onion, sliced, and more.

Yes, Chicken Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Broth

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