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Home » Soup

Published: Jan 28, 2015 · Modified: Dec 28, 2020 by Kathy

Chicken Broth

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Chicken broth in a glass canning jar.

Homemade Chicken Broth

Homemade chicken broth is easy, delicious, and so much cheaper than buying broth at the store. Homemade Chicken Broth in quart sized canning jars.

When making broth, 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.

After I make a large batch of this broth, I often can the broth. Find step by step directions for Canning Chicken Broth here.

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.

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

Kathy Berget
Homemade chicken broth
5 from 13 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 10 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 10 minutes mins
Course Soup
Cuisine American
Servings 6 quarts
Calories 10 kcal
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Ingredients
  

  • 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

Instructions
 

  • 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. 

Notes

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

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Calories: 10kcalSodium: 30mgPotassium: 2mgVitamin A: 70IUVitamin C: 0.7mgCalcium: 19mgIron: 0.1mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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Reader Interactions

Comments

  1. Mark Rudy says

    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
    • Kathy says

      March 29, 2020 at 10:19 am

      Hi Mark,
      I have another broth recipe using an electric pressure cooker - https://www.beyondthechickencoop.com/instant-pot-bone-broth/

      Reply
  2. Fred G says

    November 21, 2018 at 10:11 am

    5 stars
    Sounds a lot better than store bought

    Reply
  3. Janae says

    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
    • Kathy says

      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
  4. yummycrumble says

    January 30, 2015 at 2:25 am

    This looks great! I need to do this!

    Reply
    • Kathy says

      January 30, 2015 at 2:36 am

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

      Reply
  5. Kathy says

    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
  6. Carolyn Ketchum says

    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!

    Reply
5 from 13 votes (12 ratings without comment)

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The author holding a chicken.

I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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