Dinner

Homemade Chicken Broth

Chicken breast, onion, tomato, carrots, celery, garlic, thyme, bay leaves, cilantro, and peppercorns simmer slowly together, releasing a rich, savory broth fragrant with herbs and deep vegetable sweetness. The clear, golden liquid tastes clean and comforting, perfect sipped warm from a mug or ladled into soups.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Homemade Chicken Broth
Total
8 hr 10 min
Prep
10 min
Cook
8 hr

Nutrition per Serving

Calories
10
Protein
1g
Sugar
1g
Sodium
860mg

Ingredients

  • 3 chicken breast halves
  • 1 onion (quartered)
  • 1 to mato (quartered)
  • 1 cup carrots
  • 2 celery stalks
  • 2 clove garlic
  • 2-3 sprigs thyme
  • 3 bay leaves
  • fresh herbs like cilantro or parsley (I used cilantro)
  • whole peppercorns
  • kosher salt

Instructions

  1. Place all ingredients into crock pot and fill with water.
  2. Cover and cook on high for 4 hours or low for 8 hours.
  3. When it's done, throw out all the vegetables, strain the liquid and remove the chicken for other recipes, like chicken salad, or anything that calls for shredded chicken.
  4. If you're not using the stock right away you can store it in containers and refrigerate for up to 2 days or freeze for several months.
  5. When the stock is chilled, the fat will rise to the top and harden and you can easily remove it.
  6. Place all ingredients in a large pot, cover and simmer low for several hours.