By Becky Hardin
Updated May 21, 2025
I love that Chicken Broth is so easy to make and that I never need to buy it from the store. When I first started learning to cook, I had no idea that homemade staples would be not only this simple but also cost-effective. I’ve developed this delicious recipe made with lots of vegetables, spices, and chicken to create the perfect flavor.
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5-Star Review
“I made this. It is awesome. LOVE IT!!!” – Laura B.
Chicken Broth
Yes, you can make chicken broth at home! Below, I give you all the steps to make chicken broth to use in all of your soups this winter season! Once you make chicken broth at home, you’ll never go back to store-bought. Fresh herbs, vegetables, and chicken come together for a clean, fresh taste without any additives or preservatives.
Use this recipe as a base and jazz it up as you want. I’ll often add chili peppers or red pepper flakes to give the broth a spicy kick, lemon juice and zest to give it a bright and refreshing flavor, ginger to give it a slightly spicy and sweet flavor (and aid in digestion), turmeric for a vibrant yellow color (and anti-inflammatory properties!), or miso for an umami boost (plus I love that it adds probiotics).
Ingredients1x2x3x
- ▢ 2 (5-pound) whole young roasting chickens
- ▢ 6 quarts cold water
- ▢ 3 yellow onions unpeeled and quartered
- ▢ 1 head garlic unpeeled and halved; optional
- ▢ 6 carrots washed, unpeeled, and quartered
- ▢ 4 ribs celery with leaves washed and halved
- ▢ 2 tablespoons herbs de Provence
- ▢ 4 bay leaves
- ▢ 12 whole cloves
- ▢ 2 teaspoons whole black peppercorns
- ▢ 1 tablespoon kosher salt
- ▢ 1 tablespoon low-sodium soy sauce for gluten free use gluten free soy
Video
Instructions
- Place all ingredients in a 16-20 quart stockpot, and cover with 6 quarts of water. 2 (5-pound) whole young roasting chickens, 6 quarts cold water, 3 yellow onions, 1 head garlic, 6 carrots, 4 ribs celery with leaves, 2 tablespoons herbs de Provence, 4 bay leaves, 12 whole cloves, 2 teaspoons whole black peppercorns, 1 tablespoon kosher salt, 1 tablespoon low-sodium soy sauce
- Bring to a boil, reduce heat to low and simmer, uncovered, 2½ hours.
- Carefully transfer the chickens to two large bowls. Remove the chicken meat from the bones and set aside.
- After removing the meat from the bones, place them and the excess broth (from the bones) back into the stockpot. Season to taste – the broth should taste lightly salted.
- Continue cooking the broth another 1½ hours.
- While the broth reduces, cut or shred the chicken meat and save for other meals. (It freezes beautifully.)
- After the broth is finished cooking, strain it through a colander and discard the remaining solids.
- Refrigerate the broth overnight and remove the surface fat the next day.
Becky’s Tips
- The broth will be slightly gelatinous, but it will liquefy and add a rich, lovely flavor when heated.
- This recipe was inspired by Ina Garten and Jacques Pepin.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Chicken Broth Step by Step
Cook all the ingredients : Place 2 (5-pound) whole young roasting chickens, 6 quarts cold water, 3 yellow onions, 1 head garlic, 6 carrots, 4 ribs celery with leaves, 2 tablespoons herbs de Provence, 4 bay leaves, 12 whole cloves, 2 teaspoons whole black peppercorns, 1 tablespoon kosher salt, 1 tablespoon low-sodium soy sauce and 6 quarts of water in a stockpot.
Cook the ingredients: Bring to a boil, reduce heat to low, and simmer, uncovered, for 2½ hours.
Debone the chicken : Carefully transfer the chickens to two large bowls. Remove the chicken meat from the bones and set aside.
Return the bones to the pot: After removing the meat from the bones, place them and the excess broth (from the bones) back into the stockpot. Season to taste – the broth should taste lightly salted.
Cook some more: Continue cooking the broth another 1½ hours.
Cut and store the chicken: While the broth reduces, cut or shred the chicken meat and save for other meals. (It freezes beautifully.)
Strain the broth: After the broth is finished cooking, strain it through a colander and discard the remaining solids.
Refrigerate and remove the fat : Refrigerate the broth overnight and remove the surface fat the next day.
Storage
Store leftover chicken broth in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan set over medium-low heat until warmed through.
Freeze leftover chicken broth in individual portions in airtight containers or Ziplock bags for up to 3 months. You can toss it right into a hot pan if it is in small portions, or thaw it overnight in the refrigerator for larger portions.
Serving Suggestions
I think this is the perfect base for so many soups, and I use it often because it’s part of so many other recipes. I always have a batch on hand so I can quickly make some kid-friendly Chicken Noodle Soup , our hearty Crockpot Tuscan Chicken Soup , this Italian Wedding Soup , or this flavorful Zuppa Toscana .
It also comes in handy when making all kinds of holiday recipes, like stuffing and casseroles, so you’ll definitely need this stuff around. I use this broth when preparing a Chicken and Rice Casserole and a Chicken Pot Pie Casserole .
Chicken Broth vs Chicken Stock
Broth and Stock are made similarly, but chicken stock and chicken broth are not exactly the same. Both are liquids made by boiling chicken bones and/or meat along with vegetables. The difference is that chicken stock tends to be less seasoned, and is perfect as a base to make sauces, gravies, etc. Chicken broth, on the other hand, is well-seasoned and full of flavor, so it’s ready to consume as is.
more soup recipes to try
Creamy Chicken Tortilla Soup
Hash Brown Potato Soup
Beer Cheese Soup (Made in 15 Minutes!)
Ham and Bean Soup
Chicken Broth Recipe
Ingredients
- 2 (5-pound) whole young roasting chickens
- 6 quarts cold water
- 3 yellow onions unpeeled and quartered
- 1 head garlic unpeeled and halved; optional
- 6 carrots washed, unpeeled, and quartered
- 4 ribs celery with leaves washed and halved
- 2 tablespoons herbs de Provence
- 4 bay leaves
- 12 whole cloves
- 2 teaspoons whole black peppercorns
- 1 tablespoon kosher salt
- 1 tablespoon low-sodium soy sauce for gluten free use gluten free soy
Instructions
- Place all ingredients in a 16-20 quart stockpot, and cover with 6 quarts of water. 2 (5-pound) whole young roasting chickens, 6 quarts cold water, 3 yellow onions, 1 head garlic, 6 carrots, 4 ribs celery with leaves, 2 tablespoons herbs de Provence, 4 bay leaves, 12 whole cloves, 2 teaspoons whole black peppercorns, 1 tablespoon kosher salt, 1 tablespoon low-sodium soy sauce
- Bring to a boil, reduce heat to low and simmer, uncovered, 2½ hours.
- Carefully transfer the chickens to two large bowls. Remove the chicken meat from the bones and set aside.
- After removing the meat from the bones, place them and the excess broth (from the bones) back into the stockpot. Season to taste – the broth should taste lightly salted.
- Continue cooking the broth another 1½ hours.
- While the broth reduces, cut or shred the chicken meat and save for other meals. (It freezes beautifully.)
- After the broth is finished cooking, strain it through a colander and discard the remaining solids.
- Refrigerate the broth overnight and remove the surface fat the next day.
Video
Notes
- The broth will be slightly gelatinous, but it will liquefy and add a rich, lovely flavor when heated.
- This recipe was inspired by Ina Garten and Jacques Pepin.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
