Wholesome and Healing Chicken Broth

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Chicken broth is used in countless meal recipes, but did you know it has many beneficial properties when consumed on its own? My homemade broth is filling sustenance that can help if you are not feeling well. Simply heat it until warm and sip it like tea. Even if you are feeling healthy, my broth provides wonderful health benefits, as it is packed with protein and essential fatty acids that help improve digestion, clear your skin, improve your sleep, strengthen your immune system, and protect your joints. 

If you are looking to use this homemade chicken broth in the soup, my Traditional Chicken Noodle Soup is the perfect recipe to use. Rain or shine, this comforting soup is sure to fill your home with the pleasant aroma of home cooking.

Chicken Broth Versus Chicken Stock

People typically use chicken broth and chicken stock interchangeably. Although each is made from similar ingredients, there are key differences between the two. Stocks are a thicker concoction with less flavor than broth. This is because chicken broth is made from meat or vegetables, whereas this is made from bones. So, if you see a recipe for chicken bone broth, that’s actually a stock!

Tips & Tricks to a Healthy Chicken Broth

  1. You want to maintain the broth level in the pot after adding the initial 10 cups of water; as you simmer, the water level will go down. By adding one cup of water after the first hour of simmering and an additional cup at the second hour, you can maintain a good amount of broth in the final product.
  2. After you make this broth, the only part of the chicken still able to be used in a chicken soup is the chicken breast. However, if you are not immediately ready to make the soup once you have finished the broth, you can freeze it or use it for something else, such as a salad! The remaining parts have no nutritional value, as it was all transferred to the broth. You may discard these parts!

Storage and Reheat Instructions

You may store the finished broth in the refrigerator for 3-4 days or freeze it for up to 3 months. However, the broth can only be safely reheated once. Only reheat once! When you reheat this, you may heat it on the stove or in the microwave at medium heat. Stir occasionally.

Ingredient List

Preparation

1.
In a large Dutch oven pot, add some of the vegetables first, followed by the chicken on top; arrange the rest of the vegetables around the chicken, season with salt and pepper, and rub with some olive oil.
Mark as complete
2.
Heat oven to 375 degrees Fahrenheit and cook the mix for about 45 minutes or until the chicken is tender. Remove from the oven and let it cool to room temperature.
Mark as complete
3.
Remove the chicken breast from the chicken pieces and put it aside. (This will be used in the soup, so keep it close!)
Mark as complete
4.
Cut the rest of the chicken into smaller pieces and place these in the pot.
Mark as complete
5.
Place the pot on the stove over medium-high heat and add 10 cups of cold water. Bring to a near boil, but do not allow it to bubble; just when it’s on the cusp of boiling, lower the heat to medium-low and keep simmering for about three hours. Periodically skim any fat from the surface of the liquid.
Be sure to follow my tip listed above as the broth simmers: add one cup of water after the first hour of simmering and an additional cup at the second hour to maintain a good amount of broth.
Mark as complete
6.
Turn off the heat and drain the stock into a large measuring cup; you should end up with about 8 cups of stock. Discard the rest of the chicken, let the broth cool down, and enjoy!
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Ingredients:

Adjust Servings
1 whole chicken (cleaned)
4 stalks celery (roughly chopped)
3 carrots (roughly chopped)
1 large onion (chopped)
4 garlic cloves (peeled)
2 tablespoons olive oil
Salt and pepper to taste
10 cups cold water (plus an additional 2 cups water)

Preparation

1
In a large Dutch oven pot, add some of the vegetables first, followed by the chicken on top; arrange the rest of the vegetables around the chicken, season with salt and pepper, and rub with some olive oil.
2
Heat oven to 375 degrees Fahrenheit and cook the mix for about 45 minutes or until the chicken is tender. Remove from the oven and let it cool to room temperature.
3
Remove the chicken breast from the chicken pieces and put it aside. (This will be used in the soup, so keep it close!)
4
Cut the rest of the chicken into smaller pieces and place these in the pot.
5
Place the pot on the stove over medium-high heat and add 10 cups of cold water. Bring to a near boil, but do not allow it to bubble; just when it’s on the cusp of boiling, lower the heat to medium-low and keep simmering for about three hours. Periodically skim any fat from the surface of the liquid.
6
Turn off the heat and drain the stock into a large measuring cup; you should end up with about 8 cups of stock. Discard the rest of the chicken, let the broth cool down, and enjoy!

Rana’s Notes!

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1 Comment

  • Julie

    this looks delicious! I can’t wait to try this, especially knowing how good it is for the gut!thanks so much for sharing 🙂

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