Homemade Chicken Broth

A bright, golden homemade chicken broth simmered from one whole chicken with lemon, garlic, and fresh herbs. This nourishing Mediterranean base is rich in protein, naturally anti‑inflammatory, and perfect for soups, grains, sauces, or sipping warm. Freezes beautifully and turns one chicken into multiple meals.

Course Soup

Cuisine American, Mediterranean

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 22

Author Racheal Salazar

Equipment

1 Medium mixing bowl
1 Fine vegetable strainer
Freezer bags or silicone souper trays

Ingredients

20 ounces chicken bones bones, skin, flavor bits
8 cups water or enough to cover by 1 inch
1 onion halved
2 carrots chopped
2 celery stalks
4 cloves garlic smashed
1 lemon quartered
2 bay leaves
1 tsp peppercorns
1 bunch parsley chopped

Instructions

Place the 20 ounces chicken bones, 1 onion, 2 carrots, 2 celery stalks , 4 cloves garlic, 1 lemon, 2 bay leaves, 1 tsp peppercorns, and 1 bunch parsley, into a pot.
Pour in 8 cups water or enough to cover everything by about 1 inch.
Bring to a boil, then immediately reduce to a low simmer. Skim any foam that rises. Let it simmer uncovered for 2 -3 hours.
Remove large bones with tongs, then pour the broth through a fine strainer into a heat-safe bowl or jar. Add salt to taste only after straining. Cool completely. Refrigerate up to 5 days, or freeze up to 3 months.

Notes

Can be refrigerated up to 5 days.
Freeze for up to 6 months.

Nutrition