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Homemade Chicken Broth

Stainless steel pot filled with chicken leg, carrots, onions and fresh herbs and water.


Prep: 10 min
Cook: 3 1/4 hours

YIELD: about 6 cups


  • 2 1/2 pounds bony chicken pieces (legs, wings, necks, or backbones)
  • 2 celery ribs with leaves, cut into chunks
  • 2 medium carrots, cut into chunks
  • 2 medium onions, quartered
  • 2 bay leaves
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 8 to 10 whole peppercorns
  • 2 quarts cold water


  1. Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary.

  2. Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from the surface and serve.

    Nutrition Per Cup: 86 Calories, 8 gm Carbohydrate, and 6 gm Protein.