Recipes For Chicken Broth Soup

Chicken Broth is so easy to make, you won’t need to buy it from the store anymore. This delicious recipe is made with lots of vegetables, spices, and chicken to create the perfect flavor. Learn how to make chicken broth and use it in all of your soups this winter season!

Making this chicken broth recipe is just a matter of letting a bunch of vegetables, spices, and chicken simmer together in a pot. The liquid draws flavor from all of the vegetables, spices, and chicken to create a perfectly balanced broth.

This homemade chicken broth recipe is the perfect balance of flavor! It makes 19 cups of broth, so you will have plenty to save and use for all of your soup recipes.

Easy Broth Based Soups You'll Love

There are so many easy ways to jazz up this chicken broth. I already made mine a bit more fun by adding herbs de Provence and soy sauce. Try some of these other variations:

The same. Both are liquids made by boiling chicken bones and/or meat along with vegetables. The difference is that chicken stock tends to be less seasoned, and is perfect as a base to make sauces, gravies, etc. Chicken broth, on the other hand, is well-seasoned and full of flavor, so it’s ready to consume as is.

Chicken stock and stock broth are very similar, and they can generally be used interchangeably. In a pinch, if you don’t have one, use the other.

Easy One Pot Chicken Noodle Soup

Chicken broth is a nutritious food that is high in protein, vitamins, and minerals. It is also believed to have health benefits such as reducing inflammation and improving digestion.

As made in this recipe, I do not recommend feeding this broth to dogs, as they cannot have onion. I recommend using bone broth or chicken stock instead, as they have fewer ingredients.

This recipe is not gluten free due to the use of soy sauce. To make it gluten free, omit the soy sauce or replace it with tamari or coconut aminos.

How To Make Bone Broth

Store leftover chicken broth in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan set over medium-low heat until warmed through.

Yes, this is easy to store in the freezer. Just pour it into freezer-safe containers and it will keep for up to 3 months. You can portion off the broth before freezing to make it easier to grab and thaw when you’re ready to cook. You can toss it right into a hot pan if it is in small portions, or thaw it overnight in the refrigerator for larger portions.

This is the perfect base for so many soups, and you know it’ll be on every ingredient list. Learn to make it so you have some on hand for your next batch of chicken noodle soup, crockpot Tuscan chicken soup, Italian wedding soup, egg drop soup, Buffalo chicken soup, or Zuppa Toscana.

Hot & Sour Chicken Broth Recipe

It also comes in handy when making all kinds of Thanksgiving recipes, like stuffing and casseroles, so you’ll definitely need this stuff around. I use it in this Chicken and Rice Casserole and this Chicken Pot Pie Casserole.

Besides cooking other recipes, hot chicken broth is the perfect thing to sip on when you’re sick, and you need something warm and soothing for your stomach.

Chicken Broth is so easy to make, you won't need to buy it from the store anymore. This delicious recipe is made with lots of vegetables, spices, and chicken to create the perfect flavor. Learn how to make chicken broth and use it in all of your soups this winter season!

Homemade Chicken Broth, Fresh And Simple

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @ on Instagram!

Storage:Store chicken broth in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Serving: 1 cup Calories: 72 kcal (4%) Carbohydrates: 5 g (2%) Protein: 1 g (2%) Fat: 6 g (9%) Saturated Fat: 2 g (13%) Polyunsaturated Fat: 1 g Monounsaturated Fat: 2 g Trans Fat: 0.001 g Cholesterol: 5 mg (2%) Sodium: 437 mg (19%) Potassium: 141 mg (4%) Fiber: 1 g (4%) Sugar: 2 g (2%) Vitamin A: 3868 IU (77%) Vitamin C: 4 mg (5%) Calcium: 40 mg (4%) Iron: 1 mg (6%)

Recipe For Quick Full Flavored Chicken Broth

Becky woke up on her 30th birthday and realized she didn't know how to cook, anything! She started The Cookie Rookie as a way to document her journey to learn how to cook, one recipe at a time! The Cookie Rookie is a place to find easy recipes that anyone can make, and everyone will love!Making this homemade chicken broth recipe is so easy. You simply place the ingredients in a large pot, bring them to a boil, then simmer.

The longer you simmer, the richer the broth. You can enjoy it as is, or use it as the base for many different recipes.

Once you've made this amazingly flavorful broth from scratch, you won't be able to ever go back to canned chicken broth (except maybe as a base for other recipes). There's simply no comparison!

Easy Chicken Noodle Soup (30 Minute Recipe)

And the best part? Making this homemade chicken broth recipe is so easy. You simply dump a few ingredients into a large pot, fill it with water, turn on the heat, and a few hours later, you can enjoy a cup of a rich, warm, comforting broth.

You'll only need a few simple ingredients to make this flavorful broth. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

The best way to vary this recipe is to use different vegetables. I almost always use onions, garlic, carrots, celery, and parsley. But other options that I tried and liked include leeks, mushrooms, and fresh herbs such as oregano and thyme.

No Chicken Noodle Soup (vegan Or Vegetarian)

These certainly produce a broth that tastes quite different than the one of my childhood, but they do make a nice variation on the classic recipe.

This is a truly easy recipe. As mentioned above, you literally dump a few ingredients in a large stockpot, then pretty much leave them alone for three hours.

It's important to use bone-in, skin-on chicken pieces in this recipe. They give the broth flavor and richness. Boneless skinless chicken breasts, for example, will not work in this recipe. They are too lean.

Homemade Chicken Noodle Soup (from Scratch!)

That's up to you. The longer you simmer the broth, the richer and tastier it will be, and the drier the meat will end up.

So one option is to just throw the chicken out. But if you can't bring yourself to do that, try using it in a recipe such as these chicken patties or maybe these turkey patties.

The same goes for the vegetables - at this point, they will be limp and lifeless. If you want to serve your soup with vegetables (such as carrots, for example), it's best to add them to the stockpot about 30 minutes before it's ready, to keep them tender-crisp.

Chicken And Rice Soup

I don't. I think it's delicious. But many people do remove it. If you want to remove it efficiently, it's best to chill the soup first. Once it's chilled, you can easily remove the congealed fat layer from the top.

But if you're going to drink it in a mug, or use it to make, say, chicken noodle soup, it's definitely worth it. The homemade version is richer and tastier than store-bought broth.

This rich broth is really good as it is. I keep portions of it in mason jars and reheat them in the microwave. I simply drink it. But you can obviously serve it in a bowl and add all kinds of things to it.

Spring Vegetable And Chicken Broth Recipe With Pesto

My Dutch grandma served it with tiny cooked meatballs and no starches or veggies. My father loads his with cooked shredded chicken and lots of vegetables. And my mother-in-law serves hers with cooked white rice.

Want more ideas? You can try adding some plain cooked shirataki noodles (omit the butter and Parmesan), or spiralized zucchini - add it raw and it will gently cook in the hot broth.

This broth keeps well in the fridge, in an airtight container, for about 5 days. You can also divide some of it into individual portions and freeze them in 1-cup containers. 8-ounce mason jars work well for this purpose.

Ginger Turmeric Chicken Soup Recipe

Making homemade chicken broth is so easy. Place the ingredients in a pot, bring to a boil, then simmer. The longer you simmer, the richer the brorh.

If you use a kosher salt brand other than Diamond Crystal, use just one tablespoon. Diamond Crystal is relatively low in sodium compared to other brands. If you use table salt or sea salt, try using just 2 teaspoons, and then when the soup is done taste and see if you need to add more. 

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Lemon Chicken Orzo Soup

Serving: 1 cup | Calories: 86 kcal | Carbohydrates: 8 g | Protein: 6 g | Fat: 3 g | Sodium: 343 mg | Sugar: 3 g

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