Homemade Chicken Broth
This homemade chicken broth is so easy to make. It freezes well and it’s very versatile, use it for any of your dishes. If you buy a whole chicken and cut it into pieces, use the scraps like bones and other parts you’re not using for your dish to make your broth. Homemade is so much better, it’s fresh and you’re in control of what you add to it.
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what you need to make the chicken broth
HOMEMADE CHICKEN BROTH:
- Any parts of chicken or use a whole chicken
- Carrot – adds sweetness and great flavorings
- Celery – is great for making any type of soup
- Aromatics – garlic, ginger, and onion, these aromatics are flavor booster
- Herbs and spices – fresh sprigs of thyme, dried bay leaves, salt, and peppercorn
- Water
STEP-BY-STEP:
- In a stockpot, add the chicken and water. Add the veggies, aromatics, and spices. Boil over medium heat. Then, lower the heat, and simmer for an hour. Check every 15 minutes and skim the top to remove the excess fat. When done simmering, strain the broth. Remove the chicken parts and shred the meat off the bones to add to your soup. Save the carrot too, and add it at the end of your cooking.
why meal prep
I understand you’re busy and really don’t have time to mess around butchering your own chicken. However, if you’re one of those folks that would like to start watching their budget for groceries and would like to start meal prepping to eat well, then, keep reading.
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Meal prepping is the concept of preparing meals ahead. It’s particularly helpful among busy families because it can save a lot of time. Taking time to plan for meals each week and writing out a grocery list ultimately save time, and money. It also means fewer less-desirable calories, and it means less stress.
Menu planning saves time because you know what’s for dinner and you won’t have to run to the grocery store as frequently. It saves money because eating out is so much more expensive than preparing meals at home. It also means less food waste because you’ve only bought the items you need to prepare for your meals.
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You can definitely save in calories, because many times, we impulse buy, and end up choosing convenience or processed foods. Or, if you go out to eat, you order items that look healthy, like a salad, only to discover that your meal contains 1,000 or more calories. Finally, planning meals reduces stress because you have a solid plan for your week and you won’t have to rack your brain at the last minute to figure out the age-old question “what’s for dinner?”
how to butcher a whole chicken
I always start by carefully using a sharp knife. Then, I cut at the center of the chicken breast. Next, you’ll see bones, cut through the flesh in between the bones. The same way with thighs and wings, cut through the flesh in between the joints. Remove the skin of the breast by cutting underneath the fat tissues. Remove the bones attached to the breast the same way you cut the thighs and back bones, cut through the flesh. Use the bones and scraps to make your chicken broth.
what is the difference between the stock and broth
STOCK – is mainly from bones and it simmered for several hours. It’s thicker than broth
BROTH – is mainly made from meat and vegetables. I made my broth from any scraps of meat and then added all kinds of aromatics, herbs, and spices. Although, many people use either stock or broth for the same purpose.
what you need to make the chicken noodle soup
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recipe
Homemade Chicken Broth
Equipment
- Stockpot
- Chef knife
- cutting board
- Ladle
Ingredients
FOR THE CHICKEN BROTH
- 1 whole chicken or 2 pounds of chicken scraps
- 4 cups filtered water
- 1 medium carrot, peeled, cut into big chunks
- 1 yellow onion, peeled, cut into big chunks
- 2 garlic cloves, peeled, sliced
- 1 inch size fresh ginger, peeled, sliced
- 3 sprigs of fresh thyme
- 3 dried bay leaves
- 1 teaspoon salt
- 1 teaspoon peppercorn
FOR THE CHICKEN NOODLE SOUP
- 3 tablespoons olive oil
- 1 yellow onion, chopped
- 1 teaspoon dried tarragon
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 carrot, plus the cooked carrot from your homemade chicken broth diced
- 3 stalks celery, diced
- 4 cups homemade or store-bought chicken broth
- 2 cups any kind of short pasta, cooked
- 1 cup shredded chicken, either from your chicken scraps or buy a rotisserie chicken
- 1/2 cup frozen peas
Instructions
FOR THE HOMEMADE CHICKEN BROTH
- In a stockpot, add chicken, water, carrot, onion, thyme, garlic, ginger, salt, peppercorn and bay leaves. Simmer for an hour over medium heat. Check every 15 minutes to skim the top. This process allows you to remove the excess fat.
- After simmering, strain the chicken broth. Save the chicken bones, shred the meat off the bones. And also save the carrot. Set aside until you're ready to make your Chicken Noodle Soup.
FOR THE CHICKEN NOODLE SOUP
- Heat the pot with oil, add the onion, and saute until tender or translucent.
- Add the tarragon, salt, and ground pepper, and stir to combine. Add the carrot and celery, and continue sauteing for another 2 minutes.
- Add the homemade chicken broth, stir, and let it boil for 2 minutes. Add the cooked pasta, shredded chicken, and frozen peas. Serve with toasted garlic bread or any crusted bread.
Notes
DID YOU MAKE THIS RECIPE? Tag @leanbellaskitchen and hashtag #leanbellaskitchenget free one-week meal prep recipes
Hi there! Nice to meet you. My name is Jen.
I’m a mom of 2 wonderful girls. I love to prepare and cook home-cooked meals. Cooking and planning your meals might sound like another chore added to your already long list of things to do. Believe me, I’ve been there. However, cooking more meals at home is worth all the effort. After years of cooking for my family and teaching culinary classes, I can honestly say that I have more control over the quality of the ingredients I use. That means I’m eating a lot better. Eating healthy doesn’t have to be boring and you don’t have to eat the same thing repeatedly. There are ways we can do and naturally enhance the flavor of our food and enjoy home-cooked meals.