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Homemade Chicken Broth on a concrete counter. The broth is in 2 quart jars and 2 pint jars sitting in front of an arrangement of sunflowers

Homemade Chicken Broth

  • Author: Glenda Embree
  • Total Time: 3 hours 10 minutes
  • Yield: 12 cups 1x
  • Diet: Gluten Free


Homemade Chicken Broth is silky and flavorful. It’s chicken-y goodness with notes of flavor from veggies and herbs. It’s healthy, delicious and easy to make. It’s naturally gluten free and dairy free.


  • 6 split chicken breasts (or a whole chicken)
  • 2 large (or 3 medium) onions, any color
  • 5 or 6 medium carrots
  • 4 or 5 ribs of celery
  • 1 bunch of fresh parsley, leaves and stems
  • 2 Tablespoons minced garlic
  • 2 Tablespoons salt
  • 1 Tablespoon black pepper
  • 3 bay leaves


  1. Add the chicken pieces or a whole chicken to the bottom of your stock pot.  I use a 12 quart stock pot for this recipe and it gets filled almost completely.  So, I wouldn’t use anything smaller than a 12 quart stock pot or you won’t be able to get enough liquid in.  (Cut the recipe in half if your pot is smaller.)
  2. On top of the chicken, add all the quartered onion pieces.
  3. Then, add the carrots, celery, garlic, onion, bay leaf, salt and pepper.
  4. Carry the stock pot over to the sink and fill it with water until the chicken and all the vegetables are covered by about 1-inch.  Some things are gonna float, of course, but you want enough water to fully cover everything if you were to press them into the bottom of the pot.
  5. Once the pot is filled with water, set it on the largest burner on your stove top and set the burner to high.
  6. Bring the pot to a full rolling boil and then reduce the heat to medium.  On my range, that’s about 5or 6 (on a 1-10 scale).
  7. Let the pot continue to simmer on medium for 1 hour. 
  8. After 30 minutes, I check to make sure the chicken is cooked through (160° to 165° internal temperature).  I leave the pot cooking on the stove, but remove the chicken breasts to a platter or cutting board. 
  9. I remove the skin and bones from the chicken and put them back in the stock pot with all the vegetables.  This step is to prevent the chicken from becoming dry, tough and overcooked or stringy, while still being able to get all the flavor and collagen from the skin and bones into my homemade chicken broth. 
  10. While your homemade chicken broth continues to cook, cool the chicken meat and package for the fridge or freezer or to use in a recipe for dinner.
  11. After the bones and skin are added back to the pot, continue to cook for 2 1/2 hours.  The vegetables will become soft and often break into smaller pieces.  The chicken broth will have taken on color from the vegetables and from the little bit of fat in the skin.
  12. After 2 1/2 hours, remove the chicken broth from the heat. 
  13. Use a strainer over a large bowl or another stock pot to strain all the bones, skin and spent vegetables out of your chicken broth.  All the flavor and nutrition from those ingredients is in your luscious chicken broth, now, so the strained out parts can be discarded.
  14. This is the final opportunity, before cooling and storing, to check your chicken broth for seasoning.  I almost always need to add a little extra salt and pepper at the very end.  Taste and season accordingly.
  • Prep Time: 10 min
  • Cook Time: 3 hours
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American