Chicken Broth

Chicken Broth

1 Review 1 Pic
  • Prep

    15 m
  • Cook

    2 h
  • Ready In

    2 h 15 m
JW
Recipe by  JW

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

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Ingredients

Adjust Servings

Original recipe yields 24 servings

Directions

  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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Review (1)

Rate This Recipe
Arizona Desert Flower
1

Arizona Desert Flower

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).

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 302 cal
  • 15%
  • Fat
  • 13.8 g
  • 21%
  • Carbs
  • 15.4 g
  • 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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Chicken Broth in a Slow Cooker

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