There's something deeply comforting about a pot of homemade chicken broth bubbling away on the stove. This hearty chicken broth is the backbone of countless soups and recipes, offering warmth, flavor, and nourishment with every sip. It's perfect for chilly days or whenever you need a comforting culinary hug.
The star of the show is the whole chicken, which provides depth and richness. Using the entire bird ensures a full-bodied flavor that you just can't get from pre-cut pieces. The carrots add a subtle sweetness, while the celery contributes a hint of earthiness. A large onion brings a touch of sharpness, balancing the broth. Garlic infuses it with aromatic warmth. A single bay leaf introduces a mild herbal note, complemented by thyme which adds a fresh, woodsy aroma. Finally, don't forget the parsley for a pop of color and gentle peppery flavor.
This broth is a fantastic base for chicken noodle soup — just add some cooked pasta and vegetables. It pairs beautifully with crusty bread for a simple, satisfying meal. Alternatively, use it as a cooking liquid for grains or a base for sauces to elevate your dishes.
First, grab your largest stockpot to ensure everything fits comfortably. Place the whole chicken into the pot and cover it with about two quarts of water. Bring this to a rolling boil over medium-high heat. As it heats up, keep an eye on the surface — you'll notice some foam forming. Skim this off with a spoon to keep the broth clear.
Once boiling, toss in the carrots, celery, onion, garlic, bay leaf, salt, and pepper. Reduce the heat to a gentle simmer and let it do its magic for about an hour and a half. This slow cooking extracts all the goodness from the ingredients.
After simmering, carefully remove the chicken from the pot. Let it cool for a bit until it's easy to handle. Once cooled, shred the meat from the bones and set it aside. Discard the bones — they've done their job.
Now, strain the broth to remove the solids, ensuring a smooth, clear liquid. Return the strained broth to the pot and add the shredded chicken back in. Stir in the parsley and thyme, letting the broth simmer for another 10 minutes to meld those final flavors together.
Before serving, taste your broth and adjust the seasoning if needed. Sometimes a little extra salt or pepper can make all the difference.