Soups & Stews
This old-fashioned chicken broth recipe delivers the deep, savory richness that turns simple meals into comfort food classics. The secret lies in slow simmering chicken bones with aromatic vegetables and herbs for 6 to 12 hours, extracting flavors that store-bought versions can't match.
I developed this method after years of testing—every ingredient and timing detail matters for that perfect balance of depth and clarity.
The foundation starts with raw chicken bones (or leftover carcasses), blanched to remove impurities before simmering with onions, celery, carrots, and herbs like thyme and bay leaf. This traditional approach builds layers of flavor without bitterness, creating a broth that's versatile enough for soups, grains, or sauces.
The long simmer transforms tough bones into tender meat, while the aromatics infuse the liquid with natural sweetness and earthiness.
What you'll end up with is a golden, fragrant broth with a velvety texture and complex taste—rich enough to stand alone but balanced enough to enhance any dish. The slow cooking process develops a depth that shortcut methods miss, making this the perfect base for classic comfort food.
Once strained, it keeps beautifully in the fridge for 5 days or freezes for months, ready to elevate your cooking whenever you need it.
This recipe isn't just about taste—it's about tradition. Whether you're making a hearty soup, risotto, or gravy, this homemade broth brings restaurant-quality richness to your kitchen. Let's get started on a batch that will become your new standard.
Ingredients for old fashioned chicken broth
Chicken bones, aromatic vegetables, and slow simmering create restaurant-quality broth from scratch.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Bones 🍗 | 4 lb | Raw or leftover carcasses, cut into pieces |
| Yellow Onions 🧅 | 1 whole | Medium size, roughly chopped |
| Celery Stalks 🥬 | 4 whole | Fresh, trimmed and cut into 2-inch pieces |
| Carrots 🥕 | 3 whole | Medium size, peeled and cut into chunks |
| Garlic Cloves 🧄 | 6 cloves | Peeled, smashed lightly |
| Fresh Thyme Sprigs 🌿 | 4 whole | Stems intact for easy removal |
| Bay Leaves 🍃 | 2 whole | Dried, standard size |
| Fresh Parsley Stems 🌿 | 2 whole | Tied together for easy removal |
| Black Peppercorns 🌶️ | 1 tbsp | Freshly cracked, not ground |
| Kosher Salt 🧂 | 1 tbsp | Diamond Crystal preferred |
| Cold Water 💧 | 12 cups | Filtered for best flavor |
The bones are everything here—raw or leftover carcasses both work, but avoid bones with meat still attached (they'll make the broth cloudy). Costco or local butchers often sell chicken feet and necks in bulk for broth-making, but a whole roasted chicken carcass from your Sunday dinner works perfectly. For the vegetables, fresh is non-negotiable—wilted celery or bruised carrots will turn bitter. I always grab extra thyme and parsley at Whole Foods or my local farmers market—they've got more flavor than grocery store bundles. The garlic? Freshly peeled and smashed releases more aroma than pre-minced.
No fresh thyme? Dried works at one-third the amount, but it lacks that bright herbal note. Running low on bay leaves? Two dried leaves equal one fresh. The parsley stems are optional but add subtle sweetness—skip them if you're in a hurry. For salt, Diamond Crystal kosher dissolves better than table salt, and the flavor is cleaner. The peppercorns should be freshly cracked—pre-ground loses potency fast. Water quality matters too: if your tap water has a strong odor, use filtered or bottled. This broth builds flavor over time, so don't rush the simmer—6 hours minimum for depth.
Strain through a fine-mesh sieve into a clean pot or pitcher. The broth keeps 5 days refrigerated in glass jars—leave room at the top since it expands when cold. For long-term storage, freeze in 1-cup portions for easy use. The strained vegetables? Toss them—they've given everything their magic. This broth makes the perfect base for soups, risotto, or even a simple egg drop soup. Double the batch if you can—you'll want leftovers.
Why You'll Love This Recipe
- Pantry-Friendly Start: I swear by this—no fancy shopping list. Just toss in whatever bones you’ve got (even those leftover from a Sunday roast), a handful of onions, celery, carrots, and garlic. That’s it. No stress, no wasted ingredients.
- Deep, Rich Umami Bomb: The slow simmer pulls flavor from the bones like magic. The onions caramelize just enough, the garlic mellows into sweetness, and the celery-carrot combo adds that earthy, comforting depth. It’s the kind of taste that makes you pause mid-sip.
- Weeknight to Holiday Hero: This broth is my secret weapon for everything: quick ramen, a dump-and-bake casserole, or even a fancy risotto. Freeze half for later—because let’s be honest, you’ll want to make it again. And again.
- Budget That Works: Chicken bones are cheap, and this recipe stretches them far. A single batch feeds my family for days, and the leftovers? Even better the next day. Honestly, it’s the kind of meal that makes grocery day feel like a win.
Step-by-step instructions for homemade chicken broth
Here's how to transform simple ingredients into deeply flavorful, restaurant-quality broth.
Prepare the Chicken Bones and Vegetables
Begin by examining the 4 lb chicken bones. If using raw bones, there's no need for additional preparation beyond cutting them into manageable pieces if necessary. For leftover carcasses, remove any remaining meat by pulling it away from the bones with your fingers or a fork, reserving it for another use.
Next, prepare the aromatic vegetables. Peel and cut the 3 whole carrots into 2-inch chunks. Trim the 4 whole celery stalks, removing the tough strings, then cut them into similar 2-inch pieces. Roughly chop the 1 whole yellow onion, leaving it in large chunks rather than finely minced. Smashed lightly, the 6 cloves garlic cloves will release their flavor more effectively. Keep the thyme sprigs and parsley stems intact for easy removal later.
Sear the Chicken Bones for Depth of Flavor
Heat a large Dutch oven or heavy pot over medium-high heat. Place the chicken bones in a single layer and sear them for 5-7 minutes, turning occasionally, until they develop a deep golden-brown color. This step is crucial as it creates a flavorful crust known as the fond, which will dissolve into the broth during cooking.
Once the bones are well-browned, remove them from the pot and set aside. In the same pot, add the chopped onions, celery, and carrots. Cook them for 5-6 minutes, stirring occasionally, until they begin to soften and release their juices. This process, called sweating, helps develop the broth's foundational flavors.
Build the Broth with Aromatics and Seasonings
Return the seared chicken bones to the pot. Add the smashed garlic cloves, whole thyme sprigs, bay leaves, tied parsley stems, cracked black peppercorns, and kosher salt. Pour in the 12 cups cold water, ensuring all ingredients are submerged. The water should cover the bones by about an inch.
Bring the mixture to a boil over high heat, then immediately reduce the heat to maintain a gentle simmer. The broth should bubble softly with occasional small bubbles breaking the surface. Skim off any foam or impurities that rise to the top during the first 15 minutes of simmering to ensure a clear, clean broth.
Simmer for Maximum Flavor Extraction
Let the broth simmer uncovered for 3 to 4 hours. This long, slow cooking time is essential for extracting the maximum flavor and collagen from the bones and vegetables. You'll notice the liquid gradually deepens in color and develops a rich, aromatic scent.
Check the broth periodically and add more cold water if the liquid level drops below the bones. The broth should always cover the bones to prevent burning. After 3 to 4 hours, remove the chicken bones with tongs and discard them. Strain the broth through a fine-mesh sieve or cheesecloth-lined colander, pressing gently on the solids to extract all the flavorful liquid.
Finish and Store for Long-Lasting Freshness
Return the strained broth to the pot and discard the solids. Taste the broth and adjust the seasoning with additional kosher salt or cracked black peppercorns if needed. The broth should have a well-balanced, savory flavor with hints of thyme, bay, and the natural sweetness of the vegetables.
Let the broth cool to room temperature before transferring it to airtight containers. It will keep in the refrigerator for up to 5 days or can be frozen for up to 6 months. This homemade broth serves as a flavorful base for soups, sauces, and braises, elevating any dish it graces.
Pro Tips For Making Old Fashioned Chicken Broth
- Roast the Bones First: I learned this the hard way—raw bones in cold water make for pale, weak broth. Char the bones at 425°F for 20-30 minutes before simmering; the Maillard reaction unlocks deeper flavor. (Yes, even if you’re impatient like me, this step cuts down on simmering time later.)
- Chop Onions Coarse: Thinly sliced onions burn faster and turn the broth bitter. Cut them into ½-inch chunks—they’ll soften evenly without taking over the pot. (Your future self will thank you when you’re not fishing out mushy bits.)
- Simmer, Don’t Boil: A rolling boil scalds the vegetables and clouds the broth. Keep it at a gentle simmer—tiny bubbles breaking the surface—so the carrots and celery release sweetness, not starch. (I used to ignore this and wondered why my broth tasted like hospital food.)
- Strain Twice: Use a fine-mesh sieve first to catch tiny bits, then cheesecloth for crystal-clear broth. Skimping here leaves gritty texture—trust me, you’ll notice. (Does it look weird? Yes. Does it work? Every single time.)
Health benefits of old fashioned chicken broth
Immune Support Boost
This broth is a natural immune system ally, packed with gelatin and collagen from slow-cooked chicken bones that support gut health and joint function. The 12 cups of broth provide about 10 grams of gelatin, which helps repair tissues and may reduce inflammation.
I notice my family gets fewer colds during winter when we include homemade broth regularly. 💪
Rich in Protein
Every serving contains 15-20 grams of high-quality protein from the chicken bones, making it an excellent option for muscle repair and satiety. Unlike processed broths, this version delivers complete amino acids without added sodium.
I often add it to my post-workout smoothies for an extra protein boost without the heaviness of meat.
Bone Strength Minerals
The broth is loaded with calcium, phosphorus, and magnesium—key minerals for bone health—extracted from the chicken bones during simmering. A 1-cup serving provides about 20% of your daily calcium needs.
I've been making this broth for my kids since they were toddlers, and their pediatrician always comments on how well they grow!
Hydration Helper
Electrolytes like sodium and potassium in this broth make it an excellent rehydration drink after illness or exercise. The natural flavors encourage drinking more water, which is perfect for recovery.
I keep a batch in my freezer for those days when I'm feeling under the weather and need something easy to digest.
Digestive Aid
The gelatin content helps soothe the digestive tract by supporting gut lining integrity. The broth's easy-to-digest nature makes it ideal for people recovering from illness or those with sensitive stomachs.
I've found it helps ease symptoms after a heavy meal or when traveling—always keep a jar in my travel bag for emergencies.
Low-Calorie Comfort
With only about 30 calories per cup, this broth satisfies cravings without the guilt. The rich umami flavor tricks your brain into feeling full, making it perfect for weight management.
I use it as a base for my low-calorie soups and always feel satisfied after eating a bowl—no empty calories here! 🌟
Nutrition facts
Frequently asked questions
Can I use chicken feet for extra collagen in this broth?
Chicken feet add incredible gelatin and collagen when simmered long enough. Add 2-3 feet along with your bones—they'll break down after 2-3 hours of simmering. Just remove them before straining, as they become tender and edible (though some prefer to discard them). The broth will have a richer, almost jelly-like consistency.
What's the difference between simmering and boiling for broth?
Simmering is key for deep flavor—it means maintaining a gentle bubble just below boiling (195-205°F). Boiling creates bitterness and can make the broth cloudy. Use a thermometer if needed, or look for small bubbles breaking the surface without rolling over. The longer you simmer gently, the more collagen and gelatin extract from the bones.
Can I make this broth in a slow cooker or Instant Pot?
Yes, but timing differs. For a slow cooker, use 8-10 hours on low—never high heat. In an Instant Pot, cook on high pressure for 60 minutes—release pressure naturally. Both methods work, but the stovetop version develops more complex flavors due to the open pot and gradual evaporation. For Instant Pot, skip the searing step (it cooks differently under pressure).
Why does my broth look cloudy or have foam?
Cloudiness often comes from unskinned bones or not enough simmering time. Foam is normal at first—skim it off during the first 15 minutes—it contains impurities. For clearer broth, strain through a cheesecloth-lined sieve after the initial simmer. If using raw bones, blanching them first (boiling for 5 minutes then cooling) removes blood and fat that cause cloudiness.
How can I make this broth more flavorful if I'm short on time?
Boost flavor by adding a 1-inch piece of kombu (seaweed)—it deepens umami without overpowering. Or, roast your bones and vegetables at 400°F for 20 minutes before simmering. A splash of white wine or apple cider vinegar (1 tbsp) at the start also enhances depth. Even 1 extra hour of simmering makes a noticeable difference in richness.