Chicken/ Freezer Friendly/ Soup

Chicken Broth

January 28, 2015 (Last Updated: December 28, 2020)

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Homemade Chicken Broth

Homemade chicken broth is easy, delicious, and so much cheaper than buying broth at the store.  I make a big batch and freeze to use later.  I freeze in quart sized containers for soups, and smaller containers for when I just need a small amount.  I don’t add salt to my broth.  Instead I wait until I add the broth to a dish and then salt to taste.  Homemade Chicken Broth in quart sized canning jars.


How to make Chicken Broth

I use a whole chicken, but you can also use chicken parts (wings, thighs, backs.)  We raise our own meat chickens so the size of the chicken is never the same.  You just need it to fit in your stockpot. 

There’s something so comforting about broth simmering on the stove.  The smell is delicious and I keep thinking about all the healthy ingredients that my family will be eating later.

Not only do I use the broth, but I also use the meat from the chicken.  After the broth has simmered for 2-3 hours, I pull out the whole chicken and let it cool.  When it’s cool enough to touch, I pull all the meat off and discard the bones, skin and fat.  I use the meat for soups or other meals that use shredded chicken.

Homemade Chicken Broth in a glass jar with fresh vegetables in the background.

If you are looking for other types of broth recipes, check out Instant Pot Bone Broth.

Don’t forget to PIN for later!

Chicken broth in a glass canning jar.

If you make this recipe, I’d love to hear about it! Leave a comment below or snap a picture and tag me on Instagram #beyondthechickencoop

Quart sized canning jars filled with a yellow broth.

Chicken Broth

Homemade chicken broth
5 from 1 vote
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Soup
Cuisine American
Servings 6 quarts
Calories 10 kcal


  • 1 whole chicken (free range and organic)
  • 1 whole onion (yellow or white)
  • 3 whole celery stalks
  • 2 whole carrots with ends trimmed (unpeeled)
  • 8 sprigs parsley
  • 2 whole bay leaves
  • 10 quarts water


  • Put all ingredients into a large stock pot.
  • Simmer for approximately 2 hours over low heat.
  • Remove chicken, let cool and save chicken meat for another use.
  • Let pot of broth cool in refrigerator. You want broth cool enough to handle. After about 1 hour, remove from fridge, and strain all items through a sieve.
  • Pour into freezer safe containers and freeze. 


When freezing make certain you leave enough head space in the jar for expansion. 


Calories: 10kcalSodium: 30mgPotassium: 2mgVitamin A: 70IUVitamin C: 0.7mgCalcium: 19mgIron: 0.1mg
Keyword chicken broth, chicken broth recipe, chicken stock recipe
Tried this recipe?Leave a comment and let me know what you think.


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  • Reply
    Mark Rudy
    March 29, 2020 at 10:11 am

    How would I adjust this for the Ninja Foodie, pressure cook? I have the larger Foodie FYI thank you

  • Reply
    Fred G
    November 21, 2018 at 10:11 am

    5 stars
    Sounds a lot better than store bought

  • Reply
    January 28, 2017 at 10:44 am

    Can this be canned as well? If so, I wouldn’t want to cool it down, correct?

    • Reply
      January 28, 2017 at 11:43 am

      Hi Janae,
      I have not canned this before. If you do can it, you would want to keep it hot and process it in a pressure canner, not a hot water bath.

  • Reply
    January 30, 2015 at 2:25 am

    This looks great! I need to do this!

    • Reply
      January 30, 2015 at 2:36 am

      Thanks. It really is easy and doesn’t require much, just time to simmer.

  • Reply
    January 29, 2015 at 2:56 am

    Thanks Carolyn! I’m just getting started and have lots of ideas and am having fun. Still need to get my chickens on here! Thanks for checking it out!

  • Reply
    Carolyn Ketchum
    January 29, 2015 at 2:51 am

    I had to come over and check out your blog because the name is awesome! Thanks for commenting on my chocolate soufflé!

  • Leave a Reply

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