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Homemade Chicken Broth

Scott Phillips

Yield: Yields about 3 quarts

Making your own chicken broth if an easy proposition. All is requires is throwing a chicken and some vegetables into a pot and them letting them simmer. This version is made from a whole chicken, which means you get the bonus of lots of tender meat to add to soup. 


  •  1 3-lb. chicken
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • 2 medium celery stalks, cut into 2-inch pieces
  • 1 medium yellow onion (about 6 oz.), cut into 1/2-inch wedges
  • Kosher salt
  • Freshly ground black pepper


  • Using a small sharp knife and your fingers, remove the skin from the chicken and discard it.
  • Rinse the chicken well and put it in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add enough cold water to submerge the chicken (about 5 quarts). Cover the pot, with the lid slightly ajar. Bring to a boil over high heat and then reduce the heat to maintain a very gentle simmer. Cook, occasionally skimming off any foam that accumulates on the surface, until foam no longer rises, about 30 minutes.
  • Add the carrots, celery, onion, 1-1/2 Tbs. salt, and 2 tsp. pepper and simmer until the vegetables start to soften and the chicken is completely cooked through, about 20 minutes.
  • Using tongs and a slotted spoon, transfer the chicken to a large rimmed baking sheet. Let cool for 10 minutes; meanwhile, continue simmering the broth, partially covered. Using your fingers, pull the meat from the bones and shred it into bite-size pieces; discard any gristle or fat. Set aside the shredded chicken.
  • Return the carcass to the broth and simmer, partially covered, until the vegetables are completely soft and the flavor has intensified, about 30 minutes more. If at any time the water level drops below the solids, add water to cover and return to a simmer.
  • Remove the carcass from the broth and discard. Strain the broth through a fine sieve set over another pot or a bowl large enough to hold the broth. Gently press on the solids with a large spoon to squeeze out any remaining broth.

Make Ahead Tips

The broth can be refrigerated for up to 3 days or frozen for up to 3 months.


Removing the chicken’s skin gives you a less fatty broth that won’t need as much skimming.


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Reviews (8 reviews)

  • DrBT | 03/23/2020

    I am just an old Connecticut yankee that misses my moms simple but delicious cooking. Your 'classic tomato Soup' was spot on so I am trying this recipe of Chicken Noodle Soup for supper.Can't wait.

  • ElJayEss86 | 06/28/2019

    Lovely recipe! I used a large pack of chicken drumsticks as opposed to a large chicken as it was what I had at the time. I roasted them before adding to the pan with the water for added flavour. It tastes amazing and because it is so simple, it opens it up to be tweaked for personal preference (adding extra flavours). I will be using this as my go to recipe from now on!

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