Go Back

Homemade Chicken Broth

Jen Paleracio
It's versatile, you can use your homemade chicken broth for any dish you make. It freezes well, and taste so much better than store-bought.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course, Soup
Cuisine American

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

NOTE:
If you're using a store-bought chicken broth, then you only need one carrot. And if you're using the rotisserie chicken, then shred about 2 cups of chicken breast. 
 
 
DID YOU MAKE THIS RECIPE? Tag @leanbellaskitchen and hashtag #leanbellaskitchen
Keyword baked chicken cutlets, broth, carrot cake, celery, chicken scraps, chicken soup, onion