Making homemade chicken broth is easier than you might think. With just chicken bones, a few vegetables, and water, you can create a rich and flavorful broth that tastes far better than anything from a carton.
This homemade chicken broth recipe simmers slowly to extract maximum flavor from the bones and vegetables. It’s perfect for soups, sauces, and everyday cooking—and it freezes beautifully so you always have broth ready when you need it.
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Homemade chicken broth is one of those simple kitchen staples that makes everything taste better. It adds rich flavor to soups, sauces, and everyday cooking, and it’s a great way to use leftover chicken bones instead of wasting them.
Incredible flavor – Homemade chicken broth has a deeper, richer taste than anything from a carton or can.
Budget friendly – You’re turning leftover rotisserie chicken bones into something incredibly useful instead of throwing them away.
Simple ingredients – Just chicken bones, a few vegetables, and water. No additives or mystery ingredients.
Perfect for freezing – Make a big batch and freeze portions so you always have broth ready when cooking.
Versatile in the kitchen – Use it for soups, sauces, cooking rice, risotto, and many everyday meals.
Family tradition – This recipe carries on a tradition from my grandmother’s kitchen to mine—and now to my daughter’s as well.
Homemade chicken broth is a flavorful liquid made by simmering chicken bones and vegetables in water. During the cooking process, the bones release flavor and nutrients into the liquid, creating a rich base that can be used in soups, sauces, stews, and many everyday recipes.
Compared to store-bought broth, homemade chicken broth often has deeper flavor and contains natural gelatin from the bones, which gives it a silky texture.
This homemade chicken broth recipe takes me straight back to my childhood.
My grandma always made broth using chicken bones and vegetables from her garden. I remember watching her many times in the kitchen while a large pot slowly simmered on the stove, filling the house with the most comforting smell.
As I got older, life got busier. Work, marriage, kids—like many people I started buying broth from the store simply because it was convenient.
But one day after we had rotisserie chicken for dinner, something clicked. Instead of throwing the bones away, I remembered my grandma’s broth. I grabbed a large pot, added vegetables, covered everything with water, and let it simmer.
That simple moment brought the tradition back.
Over the years I’ve perfected my homemade chicken broth, and I honestly haven’t bought broth from the store since. I freeze batches so I always have broth ready when I need it. I know exactly what ingredients are in it and never have to second guess what’s inside.
Now my daughter has watched me do the same thing and she makes her broth exactly this way.
In Germany we use broth in many dishes throughout the week, so making it yourself is not only healthier—it’s also a great money saver
If you’ve ever wondered how to make chicken broth, the process is incredibly simple. All you need are chicken bones, a few vegetables, water, and time.
By slowly simmering the bones and vegetables for several hours, you extract flavor and nutrients that create a rich and nourishing broth. Once strained, the broth can be used immediately or frozen for later use.
The ingredients for homemade chicken broth are simple, but each one adds important flavor. Fresh vegetables, chicken bones, and a few basic seasonings work together to create a rich, comforting broth that forms the base for many soups and sauces.
Making homemade chicken broth is surprisingly simple. With just a few basic ingredients and a little simmering time, you can create a rich and flavorful broth that is perfect for soups like my Chicken Noodle Soup or for sauces and everyday cooking.
1. Prepare the vegetables
Roughly chop the carrots and celery. Cut the onion into large chunks and leave the skin on. Lightly smash the garlic cloves.
2. Fill the pot
Place the chicken bones, carrots, onion, celery, garlic, and optional kale into a large stock pot.
3. Add water
Fill the pot with water until it is about ¾ full.
4. Bring to a gentle boil
Place the pot on the stove over medium-high heat and bring the water to a gentle boil.
5. Reduce to a simmer
Lower the heat and allow the broth to simmer slowly for at least 3 hours.
6. Strain the broth
Once finished, strain the broth through a fine mesh strainer into a large bowl or container.
7. Cool before storing
Allow the broth to cool completely before storing.
You don’t need fancy equipment to make homemade chicken broth. A large stockpot, a fine strainer, and a few basic kitchen tools are all it takes. These simple tools help you create a clear, flavorful broth with very little effort.
Large Stock Pot - A large pot is essential because the chicken bones and vegetables need plenty of space to simmer slowly in water. A heavy pot also helps distribute heat evenly so the broth cooks gently.
👉 8qt Stock Pot
Sharp Chef’s Knife - A good knife makes it easy to chop the carrots, celery, and onion before adding them to the pot.
👉 Chef's Knife
Cutting Board - Use a sturdy cutting board to safely prepare your vegetables.
👉 Cutting Board
Fine Mesh Strainer - After the broth has finished simmering, a fine mesh strainer helps separate the liquid from the bones and vegetables, leaving you with a smooth, clear broth.
👉 Mesh Strainer
Ladle - A ladle helps scoop broth from the pot and transfer it safely into containers.
👉 Ladle
Freezer Containers or Souper Cubes - Portioning the broth into freezer-safe containers makes it easy to store and use later.
👉 Souper Cubes
A few small tricks can make a big difference when making homemade chicken broth. These simple tips will help you get the best flavor and a clear, rich broth every time.
Simmering 4–5 hours creates an even richer broth.
You can add parsley stems or thyme for extra flavor.
Save vegetable scraps in your freezer and add them to your broth pot later.
A splash of apple cider vinegar can help extract minerals from the bones.
One of the best things about homemade chicken broth is that it freezes beautifully.
Once the broth has cooled, pour it into freezer-safe containers or portion trays.
I like freezing broth in Souper Cubes, because they create perfect measured portions.
They come in 1 cup or 2 cup freezer compartments.
Once frozen, transfer the cubes to freezer bags so you can grab exactly the amount you need whenever you’re cooking.
Homemade broth can be stored in the freezer for up to 6 months.
Serving size: about 1 cup
Calories: approximately 30–40 per cup
Homemade chicken broth is perfect for:
Chicken noodle soup
Cooking rice or grains
Sauces and gravies
Risotto
Stews and braised dishes
If you don’t have every ingredient on hand, don’t worry. Homemade chicken broth is very flexible, and there are several easy substitutions you can use.
Chicken bones: Any leftover roasted chicken works well.
Vegetables: Leeks, parsnips, or parsley stems can be added.
Greens: Spinach or cabbage can replace kale.
Making homemade chicken broth is one of those small kitchen habits that makes a big difference. It creates a rich base for comforting soups like Chicken Noodle Soup.
It transforms something most people throw away — chicken bones — into a rich, nourishing ingredient you can use in countless meals. It saves money, reduces waste, and tastes far better than anything from the store.
And who knows — maybe someone in your family will watch you make it and continue the tradition one day, just like my daughter did.
This homemade chicken broth is simmered slowly with chicken bones and vegetables to create a rich, flavorful base perfect for soups, sauces, and everyday cooking.
