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
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.

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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

1
  1. 2 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 cont...