Basic Chicken Broth Recipe


Difficulty LevelEasyHealth IndexHealthy
Main Ingredient


 Chicken4 Pound, skin and surface fat removed
 Bay leaves2
 Chopped parsley1⁄4 Cup (4 tbs)
 Cold water4 Quart
 Dried basil/Dill leaves, dried tarragon leaves1⁄2 Teaspoon, dried
 Onion1 Medium, quartered
 Dried thyme leaves/4 whole cloves1⁄2 Teaspoon
 Carrot1 , cut in to chunks
 Ground white pepper1⁄2 Teaspoon
 Celery stalks2 , cut in to chunks
 Garlic2 Clove (10 gm), minced

Nutrition Facts

Serving size: Complete recipe

Calories 3540 Calories from Fat 1822

% Daily Value*

Total Fat 202 g310.8%

Saturated Fat 57.6 g288.2%

Trans Fat 0 g

Cholesterol 1215.6 mg

Sodium 1453.8 mg60.6%

Total Carbohydrates 38 g12.6%

Dietary Fiber 10.1 g40.3%

Sugars 13.3 g

Protein 373 g745.9%

Vitamin A 268.7% Vitamin C 64.4%

Calcium 56.4% Iron 117.2%

*Based on a 2000 Calorie diet


1.Place chicken pieces and water in a large, heavy soup pot. Bring to a boil slowly, reduce heat, and skim off the foam that rises to the surface. Do not return to a boil or fat will be reabsorbed by the broth.
2. Add onion, cloves, carrot, celery, bay leaves, parsley, basil or dill, thyme or tarragon, pepper, and garlic.
Simmer, partially covered, for 2 hours or until reduced by half.
3. Strain broth through a fine sieve or a strainer lined with a double layer of clean, dampened cheesecloth.
Press down on the solids gently while straining to extract as much liquid as possible. Discard solids.
4. Let broth stand at room temperature until lukewarm. Refrigerate for several hours or overnight. Skim off all fat that has risen to surface or pour through a soup strainer.
Variations - Add 1 cup chopped fresh or low-sodium canned tomatoes, another chopped onion, and 2 additional cloves garlic, minced, in Step 2.
Delete cloves and bay leaves.
â–  Delete basil, thyme, and bay leaves. Add 1/2 teaspoon curry powder and 1/2. teaspoon dried dill leaves.
â–  For a more concentrated broth, return to soup pot after straining and boil until the flavor becomes more intense.
â–  Bake skinned chicken parts at 350 degrees for 25 minutes before making stock. Drain fat from baking pan.