Chicken Broth

Chicken Broth

JW

"Great soup makes great broth. Makes a lot, but sooo much better than the canned store bought or bouillon cube made broth."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

2 h 15 m servings 302 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 3273 mg
  • 131%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.
  2. Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.

Footnotes

  • Cook's Note:
  • When using frozen broth either thaw via microwave or refrigerator, or put directly in pot and thaw on stove. Use in any recipe calling for broth.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of all the chicken, vegetables, and salt. The actual amount of chicken, vegetables, and salt consumed will vary.

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

I omitted ALL of the salt, since that much isn't healthy and I let everyone salt their own. Otherwise, the flavors were wonderful. Marked it as 3 stars due to the extremely unhealthy salt cont...

Fabulous recipe. I use high quality sea salt so there isn't much sodium and you get a lot of wonderful minerals. This is by far the best broth recipe I've found. Thank you for sharing.

I scaled this to 6 servings and used the carcass with meat and skin from a rotisserie chicken. I put 1 tsp of regular salt and used all minced garlic and no garlic powder. I also left the celery...

Excellent! I am never buying canned broth again! But, I will use less salt next time. Otherwise it is awesome.

Other stories that may interest you