Chicken Broth

Chicken Broth

1
JW 1

"Great soup makes great broth. Makes a lot, but sooo much better than the canned store bought or bouillon cube made broth."

Ingredients 2 h 15 m {{adjustedServings}} servings 302 cals

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 3273 mg
  • 131%

Based on a 2,000 calorie diet

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Directions

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  1. Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.
  2. Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.
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Footnotes

  • Cook's Note:
  • When using frozen broth either thaw via microwave or refrigerator, or put directly in pot and thaw on stove. Use in any recipe calling for broth.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of all the chicken, vegetables, and salt. The actual amount of chicken, vegetables, and salt consumed will vary.
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Reviews 1

  1. 1 Ratings

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Arizona Desert Flower
7/28/2013

I omitted ALL of the salt, since that much isn't healthy and I let everyone salt their own. Otherwise, the flavors were wonderful. Marked it as 3 stars due to the extremely unhealthy salt content--1 tbsp. would have been more than enough for my entire crockpot, let alone 7 (since I halved the recipe).