Easy Homemade Chicken Broth Easy Homemade Chicken Broth

Author: Canadian Living

For this full-flavoured broth, use chicken with both the skin and bones, then use the cooked meat in the Asian Chicken Noodle Soup.

  • Portion size 5 servings
  • Credits : Canadian Living Magazine: April 2009



In stockpot or Dutch oven, combine chicken thighs and breasts, carrots, celery, onions, ginger, garlic, parsley, salt, peppercorns and bay leaf. Pour in water and bring to boil; reduce heat and simmer, skimming off foam, until juices run clear when chicken is pierced, about 35 minutes.

Remove chicken; let cool enough to handle. Remove skin and bones; return bones to broth. Shred chicken and refrigerate in airtight container for another use. Cover and simmer broth over low heat for 30 minutes.

Strain through cheesecloth-lined sieve into large bowl, pressing vegetables to extract liquid. Skim off fat. Stir in fish sauce. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days.)

Nutritional facts Per 1 cup (250 mL) : about

  • Sodium 551 mg
  • Protein 5 g
  • Calories 40.0
  • Total fat 1 g
  • Cholesterol 1 mg
  • Saturated fat trace
  • Total carbohydrate 1 g


  • Iron 4.0
  • Folate 3.0
  • Calcium 1.0
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Easy Homemade Chicken Broth