Ingredients

  • 2 chicken breasts or 1 whole chicken (with skin removed if preferred)
  • 1 large onion, quartered
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, smashed
  • 1 tbsp whole black peppercorns
  • 2 bay leaves
  • 4-6 cups cold water (depending on desired broth volume)
  • Fresh herbs (optional: thyme, rosemary, parsley stems)

Difficulty : Easy

Serves : 5

A light, savory chicken broth with vegetables and herbs—perfect for soups or sipping.

Cooking Steps

  • 1
    In a large pot, combine the chicken, onion, carrots, celery, garlic, peppercorns, bay leaves, and fresh herbs (if using).
  • 2
    Add cold water to cover the ingredients by about 1-2 inches.
  • 3
    Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let simmer for 1.5 to 2 hours.
  • 4
    Skim any foam or impurities that rise to the surface during simmering.
  • 5
    After cooking, remove the chicken (you can use it for soups, salads, or other recipes).
  • 6
    Strain the broth through a fine mesh strainer or cheesecloth to remove the vegetables and herbs.
  • 7
    Allow the broth to cool, and then store it in airtight containers. You can freeze it for later use.

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