Homemade Chicken Broth
Homemade chicken broth can be used for so many different recipes in the kitchen from the obvious soups to flavoring rice and beans while they are cooking. This recipe for chicken broth makes a golden, rich, nourishing broth that is perfect for whatever recipe broth is called for. Not only is it nourishing and delicious it’s also simple to make.
Homemade chicken broth isn’t just a base for soup. There’s also nothing like a comforting cup of steaming hot broth when you are feeling under the weather during cold and flu season.
Ingredients you will need for homemade chicken broth:
- 1 whole chicken or 1 cut-up chicken
- 1 onion, roughly chopped
- 1 stalk celery, roughly chopped
- 1 carrot, roughly chopped
- 3 whole cloves garlic, peeled
- 1/2 tsp turmeric (optional, but highly recommended!)
- Salt and pepper
- 8 cups water
Directions:
- 1.) Place the whole chicken or cut up chicken into an Instant Pot (electric pressure cooker), slow cooker or stock pot on the stove.
- 2.) Add the chopped vegetables and garlic cloves and cover with water. This should be about 8 cups but if you are using an electric pressure cooker make sure to only fill to the max line even if it’s less than 8 cups.
- 3.) If using the pressure cooker, put on the soup/broth setting, push start and let the pressure cooker do the work. If using a slow cooker let it simmer on low for 2-4 hours. If making on the stove top, bring the pot to a low simmer, cover and let simmer for 2 hours.
- 4.) Once the broth is done, no matter the method you used, strain into another large bowl or pot. Now you will add the turmeric and salt and pepper to taste.
- 5.) If using right away I like to store the chicken broth in mason jars in the fridge for up to three days. If wanting to use later you can let the broth cool to room temp and then put into large ziploc bags, place flat on a cookie sheet and freeze flat for use later on. This will store in the freezer for months!
- 6.) Use in whatever recipe calls for chicken broth or sip hot when you are feeling under the weather. Enjoy!
Notes:
- This recipe is for a basic broth and can be played around with. Try adding some other veggies to add more layers of flavor. When I have a fennel bulb on hand I will cut off the tops and add that to the broth. You can also add other root vegetables like parsnips and rutabagas. If your whole chicken came with the giblets (the neck, heart, and liver) you can toss those into the pot to add some extra flavor and nutrients.
- Don’t let the broth cook for too long. I have found that going longer than a couple hours simmering can make the broth go a little bit bitter. When using the Instant Pot (electric pressure cooker) make sure the cook time is set for no longer than 20 minutes.
- You can skip the turmeric if you’d like but I find adding a pinch of turmeric deepens the flavor slightly, gives the broth a beautiful golden color and has anti-inflammatory benefits that are great for when you are sick. Give it a try!
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Yield: About 6 cups
Homemade Chicken Broth
Homemade chicken broth can be used for so many different recipes in the kitchen from the obvious soups to flavoring rice and beans while they are cooking. This recipe for chicken broth makes a golden, rich, nourishing broth that is perfect for whatever recipe broth is called for. Not only is it nourishing and delicious it's also simple to make. Homemade chicken broth isn't just a base for soup. There's also nothing like a comforting cup of steaming hot broth when you are feeling under the weather during cold and flu season.
Ingredients
- 1 whole chicken or 1 cut-up chicken
- 1 onion, roughly chopped
- 1 stalk celery, roughly chopped
- 1 carrot, roughly chopped
- 3 whole cloves garlic, peeled
- 1/2 tsp turmeric (optional, but highly recommended!)
- Salt and pepper
- 8 cups water
Instructions
- 1.) Place the whole chicken or cut up chicken into an Instant Pot (electric pressure cooker), slow cooker or stock pot on the stove.
- 2.) Add the chopped vegetables and garlic cloves and cover with water. This should be about 8 cups but if you are using an electric pressure cooker make sure to only fill to the max line even if it's less than 8 cups.
- 3.) If using the pressure cooker, put on the soup/broth setting, push start and let the pressure cooker do the work. If using a slow cooker let it simmer on low for 2-4 hours. If making on the stove top, bring the pot to a low simmer, cover and let simmer for 2 hours.
- 4.) Once the broth is done, no matter the method you used, strain into another large bowl or pot. Now you will add the turmeric and salt and pepper to taste.
- 5.) If using right away I like to store the chicken broth in mason jars in the fridge for up to three days. If wanting to use later you can let the broth cool to room temp and then put into large ziploc bags, place flat on a cookie sheet and freeze flat for use later on. This will store in the freezer for months!
- 6.) Use in whatever recipe calls for chicken broth or sip hot when you are feeling under the weather. Enjoy!
Notes
- This recipe is for a basic broth and can be played around with. Try adding some other veggies to add more layers of flavor. When I have a fennel bulb on hand I will cut off the tops and add that to the broth. You can also add other root vegetables like parsnips and rutabagas. If your whole chicken came with the giblets (the neck, heart, and liver) you can toss those into the pot to add some extra flavor and nutrients.
- Don't let the broth cook for too long. I have found that going longer than a couple hours simmering can make the broth go a little bit bitter. When using the Instant Pot (electric pressure cooker) make sure the cook time is set for no longer than 20 minutes.
- You can skip the turmeric if you'd like but I find adding a pinch of turmeric deepens the flavor slightly, gives the broth a beautiful golden color and has anti-inflammatory benefits that are great for when you are sick. Give it a try!
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Pair this broth with my Honey Wheat Dinner Rolls!
