Quick Chicken Broth Recipe


MethodMain Ingredient
Interest Group


 Vegetable oil2 Teaspoon
 Chopped onion1⁄4 Cup (4 tbs)
 Sliced carrots1⁄4 Cup (4 tbs)
 Chopped celery1⁄4 Cup (4 tbs)
 Canned regular strength chicken broth29 Ounce (2 Cans, 14 1/2 Ounce Each)
 Dry white wine1⁄3 Cup (5.33 tbs)
 Bay leaf1⁄2
 Dried thyme leaf1⁄8 Teaspoon
 Salt To Taste
 White pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 251 Calories from Fat 98

% Daily Value*

Total Fat 11 g17.1%

Saturated Fat 1.6 g8.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1737.9 mg72.4%

Total Carbohydrates 15 g4.8%

Dietary Fiber 5.9 g23.7%

Sugars 4.5 g

Protein 9 g18.8%

Vitamin A 105.7% Vitamin C 106.7%

Calcium 10.7% Iron 17.9%

*Based on a 2000 Calorie diet


In a medium saucepan, heat oil.
Add onion, carrot and celery; saute until onion is tender.
Add broth and wine, if desired.
Stir in bay leaf and thyme.
Bring to a boil; reduce heat.
Cover pan and simmer 20 minutes.
Line a sieve with cheesecloth.
Strain broth through sieve into a glass container.
Discard vegetables and herbs.
Season to taste with salt and white pepper.
Use broth immediately or refrigerate, tightly covered, up to 3 days.