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Easy Homemade Chicken Broth made with Whole Chickens and Vegetables

Homemade Chicken Broth

Easy and very nutritious chicken broth, made in one pot. You'll get the bone broth and cooked shredded chicken out of this. Great starting point for many recipes!
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Course: Main Course
Cuisine: American
Keyword: broth, chicken, healthy, stock, vegetables
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 4 people
Calories: 40kcal
Author: Farah Abumaizar


  • 1 chicken, whole or cut into pieces We had the butcher remove the skin
  • 2 large carrots, thickly sliced
  • 2 onions cut into wedges
  • 1 bunch fresh herbs of your choice, I like parsley or coriander
  • 1 head garlic, roughly chopped
  • 2 large celery, roughly chopped
  • 1 parsnip roughly chopped (optional)
  • 2 bay leaves
  • 3 star anise
  • 2 cinnamon sticks
  • 10 whole black peppercorns
  • 4 pieces whole cardamom


  • Place all the ingredients in a large pot, then add enough water to just cover everything.
  • Bring to a boil over medium heat, then reduce to a simmer.
  • Skim off the foam that accumulates on top and discard. You may have to do this several times during the cooking process. Simmer for 3-4 hours.
  • Once stock is ready and chicken is cooked, Strain the chicken stock to separate chicken from the broth.
  • Remove all the aromatics and vegetables and discard. Set chicken aside to cool until you can handle it, then shred the chicken meat off the bones. You can use this immediately, refrigerate for 3-4 days, or freeze for 4-6 months.
  • Let the broth cool slightly then store in refrigerator for 8 hours or overnight. After chilling, skim the fat off the surface, and your broth is ready to be used, or refrigerated in a tightly stored container for 3-4 days, or frozen for 6 months.


The below nutritional label includes a portion of the shredded chicken meat as well as the broth.
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Calories: 40kcal