Delicious Homemade Chicken Broth
Chicken broth is one of the pantry staples that the entire concept of The Fresh 20 was built around, because it’s a cornerstone of countless recipes, and not just for soups!
In my kitchen, we use this silky, flavorful broth instead of water to cook one big batch of rice for our weekly meal prep, as well as to thin sauces, de-glaze pans, and of course for our favorite weeknight chicken soup, ramen and instant pot dinners.
We keep a bit in the fridge, and even more in the freezer as part of our meal prep to make weeknight dinners come together quickly and easily.
Broth Health Benefits
There’s a reason chicken soup established itself as the healthy tonic that cures all, and of course, it’s the broth. Technically a stock, and having its moment in the spotlight as “bone broth”, this nutrient-dense broth is both super healthy and inexpensive. The low and slow simmer extracts the minerals (and the flavor) from the bones of the chicken.
These minerals can help with digestion and boost the immune system. Homemade broth is high in calcium, magnesium, and phosphorus that work wonders for bone and tooth health.
And let’s talk about collagen, the building block for joint, hair and skin cell renewal. DIY broth is chock-full of collagen peptides.
DIY Chicken Broth Recipe
Homemade broth is SO incredibly easy, and you likely have everything you need already in the fridge. Shred the cooked chicken and enjoy in soups or in tacos! If you’re in a pinch and homemade just isn’t something you can find the time for, we recommend Pacific Foods Organic Free Range Chicken Broth.
If you make this recipe, we’d love to see it on Instagram! Just use the hashtag #THEFRESH20 so we can see what’s cooking in your kitchen.Print
A pantry staple, this silky, flavorful DIY chicken broth is nutrient-dense and versatile for addition to endless dinner recipes.
- 2 Tablespoons olive oil
- 1 medium chopped onion
- 4 medium carrots
- 3 medium celery stocks
- 8 cups filtered water
- 1 teaspoon kosher salt
- 1 four pound chicken cut into pieces
- In a large stockpot, heat the oil over medium-high heat. Add onion, carrots and celery and saute for 5 minutes until edges start to brown.
- Add chicken and water, bring to simmer and cover.
- Simmer 45 minutes to an hour, skimming any foam or fat off the top.
- Remove chicken, let cool and remove meat. You can add the bones back into broth and simmer an additional 30 minutes. Strain thru fine mesh strainer or cheesecloth.