Soups & Stews
This old-fashioned chicken broth recipe delivers restaurant-quality depth with just one pot and a few hours of simmering time. The secret lies in slow-cooking bones and aromatics until the liquid transforms into a rich, golden elixir packed with umami flavor.
I perfected this version after years of testing—every step matters for that authentic, savory result.
What makes this broth truly special is the balance of traditional techniques and modern convenience. You'll use simple ingredients like chicken bones, onions, carrots, and celery, but the magic happens in the slow simmer.
The broth develops layers of flavor as it reduces, creating a base that's versatile enough for soups, stews, or even modern dishes like risottos. No shortcuts here—just time and patience.
The result is a deeply aromatic, golden broth with a rich texture that coats every spoonful. The slow cooking process extracts maximum flavor from the bones and vegetables, while the herbs add subtle complexity.
This isn't just broth—it's a flavor foundation that elevates any dish it touches. Ready to make your kitchen smell like a home-cooked meal?
Use this broth as the base for hearty soups, tender braised dishes, or even as a cooking liquid for grains. The possibilities are endless, and the process is straightforward once you know the key steps. Let's get started on creating your own batch of old-fashioned chicken broth.
Ingredients for old fashioned chicken broth
Simple bones and aromatics transform into deeply flavorful broth with patience and time.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Bones 🍗 | 3 lb | Raw or roasted for deeper flavor |
| Yellow Onion 🧅 | 1 whole | Peeled, quartered, root intact |
| Carrots 🥕 | 3 whole | Scrubbed, cut into chunks |
| Celery Stalk 🥬 | 3 whole | Trimmed, cut into pieces |
| Garlic Cloves 🧄 | 4 cloves | Peeled, lightly crushed |
| Fresh Parsley Stems 🌿 | 4 whole | Tough stems only, chopped |
| Fresh Thyme Sprigs 🍃 | 2 whole | Stems included, tied with twine |
| Bay Leaves 🍃 | 2 whole | Dried, standard size |
| Black Peppercorns 🌶️ | 1 tbsp | Whole, lightly crushed |
| Kosher Salt 🧂 | 1 tbsp | For seasoning bones |
| Cold Water 💧 | 12 cups | Filtered preferred |
The bones are everything—chicken backs or necks pack the most flavor, but any raw or roasted bones work. Costco or local butchers often sell them cheap in bulk, or ask your grocery store butcher for a bag. If using raw bones, give them a quick rinse, then pat dry. The onion, carrots, and celery form the 'holy trinity' of broth—no shortcuts here. Buy organic if possible, but regular works fine. Fresh herbs like thyme and parsley add complexity, but dried will work in a pinch (use half the amount). The bay leaves? Don't skip them—they're the secret to that authentic depth.
No chicken bones? Turkey or duck bones work beautifully, but adjust cooking time. Fresh parsley stems are ideal, but dried parsley at one-third the amount gets you close. Short on thyme? Rosemary or sage add different but equally delicious notes. The peppercorns should be whole and lightly crushed—pre-ground loses punch fast. For a quicker version, use chicken bouillon cubes (1 cube) but you'll miss that slow-built umami. The water matters too—filtered or spring water prevents off-flavors. If you're feeling fancy, add a splash of white wine or apple cider vinegar (2 tbsp) to help extract flavors from the bones.
This broth tastes even better the next day—let it rest overnight before using. Strain through a fine-mesh sieve for crystal-clear results. Keeps in the fridge for 5-6 days or freeze in ice cube trays for up to 6 months. I always make a double batch—one for immediate use, one to freeze. The fat will solidify on top when chilled—just scoop it off before reheating. Perfect for soups, grains, or deglazing pans later.
Why You'll Love This Recipe
- Pantry-Only Prep: I swear by this recipe because it uses what’s already lurking in my fridge—no fancy shopping trips. Toss in onion, carrots, celery, and garlic (the holy trinity), then let the bones do the heavy lifting. Honestly, the hardest part is deciding whether to use chicken backs or necks.
- Rich Umami Depth: That long, slow simmer? Pure magic. The bones release collagen that turns the broth into liquid gold—thick, savory, and way more flavorful than anything from a carton. Between us, the first sip is what keeps me coming back.
- Weeknight Workhorse: I make a big batch on Sundays and freeze it for soup nights, grain bowls, or even as a base for risotto. It’s my go-to when I’m too tired to think but still need something nourishing. (Yes, even on a Tuesday night.)
- Budget Magic: A single batch costs pennies but stretches across meals for days. The bones? Often free if you ask your butcher for the scraps. I’ll be real: this is how I feed my family well without breaking the bank.
Step-by-step instructions for old fashioned chicken broth
Here's how to build rich, aromatic broth using just your stovetop and these simple ingredients.
Prepare the Chicken Bones and Vegetables
Begin by examining the 3 lb chicken bones - if they're raw, you'll get deeper flavor by lightly roasting them first. Preheat your oven to 425°F and spread the bones on a baking sheet. Roast for 20-25 minutes until they develop a golden brown color and begin to smell caramelized. This step creates the Maillard reaction that forms the broth's foundation.
While the bones roast, prepare the vegetables. Peel and quarter the 1 whole yellow onion, leaving the root intact to hold the pieces together. Cut the 3 whole carrots into 1-inch chunks and the 3 whole celery stalks into similar pieces. Peel and lightly crush the 4 cloves garlic. Chop the tough stems from the 4 whole fresh parsley stems and tie the 2 whole fresh thyme sprigs together with kitchen twine.
Build the Broth Base
Transfer the roasted bones to a large stockpot with a tight-fitting lid. Add the prepared vegetables, 2 whole bay leaves, 1 tbsp black peppercorns, and 1 tbsp kosher salt. Pour in 12 cups cold water - using cold water prevents immediate temperature shock that could make the broth cloudy later.
Bring the mixture to a boil over medium-high heat, then immediately reduce to a gentle simmer. You'll know it's simmering properly when small bubbles break the surface occasionally, but not vigorously. Skim any foam or impurities that rise to the surface with a fine-mesh skimmer during the first 15 minutes - this ensures a clear broth.
Simmer for Deep Flavor Development
Cover the pot and maintain a gentle simmer for 2 to 2.5 hours. The longer simmer time extracts maximum flavor from the bones and vegetables. Check the water level occasionally - if it gets too low, add hot water to maintain the 12 cups volume. You want the broth to reduce slightly but not boil vigorously.
After 2 hours, remove the lid and continue simmering uncovered for another 30 minutes to allow the flavors to concentrate. The broth should develop a rich, golden color and an aroma that fills your kitchen. You'll notice the vegetables have broken down and released their flavors into the liquid.
Strain and Finish
Line a fine-mesh strainer with cheesecloth or a coffee filter if you want an especially clear broth. Strain the broth through the prepared strainer into a large bowl or clean pot. Discard the solids or save them for compost. The strained broth should be clear with a deep amber color and intense aroma.
Taste and adjust seasoning if needed - you may want to add more kosher salt or a splash of lemon juice to brighten the flavors. The broth should be well-seasoned but not salty. For best results, use the broth immediately or refrigerate for up to 4 days or freeze for up to 3 months. The flavor will continue to develop as it cools.
Pro Tips For Making Old Fashioned Chicken Broth
- BLANCH BONES FIRST: Toss those raw chicken bones in a 425°F oven for 20 minutes before simmering—this caramelizes the bones and pulls out deeper flavor. I learned this the hard way after making broth that tasted like... well, undercooked chicken. (Yes, even if you’re impatient like me.)
- CHOP VEGETABLES LARGE: Roughly chop carrots, celery, and onions into 1-inch pieces—no need to dice them small. Smaller pieces turn to mush and muddy the broth, while bigger chunks infuse flavor without overpowering. My grandmother swore by this, and she was right: less cleanup, better taste.
- SIMMER, DON’T BOIL: Keep the broth at a gentle simmer—tiny bubbles at the edges, not a rolling boil. Boiling scalds the collagen, making the broth cloudy and harsh. After burning three batches, I finally figured out that patience here means richer, clearer broth. (Your future self will thank you.)
- ADD GARLIC LATE: Toss whole garlic cloves in the broth only in the last 30 minutes—this prevents bitterness. I was skeptical until I tried it: the flavor is bright and sweet, not that harsh, overcooked taste you get when you add it early. (Does it look weird? Yes. Does it work? Every single time.)
Serving suggestions for this old fashioned chicken broth
Classic Broth Bowls
Transform your broth into a comforting bowl by adding 1 cup cooked rice or barley per serving. Top with shredded rotisserie chicken, steamed greens, and a drizzle of creamy garlic yogurt.
I love adding a sprinkle of toasted sesame seeds for texture and a touch of fresh cilantro for brightness. 🥗
Soup Base Magic
Use this broth as the foundation for hearty soups like chicken noodle or creamy wild rice. For noodle soup, add 8 oz egg noodles and shredded carrots after simmering.
For wild rice soup, fold in 1 cup cooked wild rice and diced mushrooms with a splash of heavy cream at the end. The broth's depth elevates both to restaurant quality.
Grain Cooking Liquid
Cook your grains directly in this broth for extra flavor. For quinoa, use a 2:1 broth-to-quinoa ratio and simmer for 15 minutes. For risotto, use 2 cups broth per 1 cup Arborio rice, adding it gradually as the rice absorbs liquid.
The result is grains with built-in umami richness—no extra seasoning needed. 💫
Deglazing Pan Sauces
Save leftovers to deglaze pans after cooking proteins. After searing chicken breasts or steak, add ½ cup broth to the pan, scraping up browned bits. Reduce by half for a quick pan sauce—perfect over roasted vegetables or mashed potatoes. This technique transforms simple weeknight meals into gourmet-worthy dishes.
Braising Liquid
Use this broth to braise tough cuts like beef chuck roast or pork shoulder. Add 2 cups broth to the pan after browning, then cover and simmer for 2-3 hours until tender. The broth's natural sweetness and depth infuse into the meat, creating melt-in-your-mouth results. 🔥
Garnish Like a Pro
Elevate any dish with simple garnishes. Float a dried bay leaf on top of soups for visual appeal, or sprinkle toasted breadcrumbs for texture. A swirl of good-quality olive oil adds richness, while a pinch of freshly cracked black pepper brings out the broth's natural flavors.
Presentation matters just as much as taste!
Nutrition facts
Frequently asked questions
Can I use chicken bouillon cubes instead of making broth from scratch?
Bouillon cubes are convenient, but they won't deliver the same depth of flavor. For authentic results, stick with fresh bones and aromatics. If you're short on time, use 2 cubes plus extra herbs to boost umami, but expect a lighter taste compared to homemade. The slow simmer process extracts flavors bouillon can't replicate.
Why does my broth turn cloudy even after straining?
Cloudiness usually means proteins and fats didn't fully settle. For clearer broth, skim foam during the first 15 minutes of simmering and use cold water instead of hot. If it's still cloudy, chill the broth overnight—the fat will solidify on top and can be skimmed off before reheating. A coffee filter or cheesecloth also helps for extra clarity.
How do I store leftover broth to keep it tasting fresh?
Let the broth cool completely before refrigerating in airtight containers for up to 4 days. For longer storage, freeze in ice cube trays or silicone molds (they thaw faster). Label with the date—frozen broth maintains quality for 3 months. Always leave ½-inch headspace to prevent ice crystals from bursting the container.
What's the secret to making this broth extra flavorful?
The key is patience and technique: roast the bones first for caramelization, simmer uncovered the last 30 minutes to concentrate flavors, and use cold water to prevent cloudiness. Adding a splash of white wine or vinegar (2 tbsp) helps extract collagen from bones. The longer it simmers—up to 4 hours—the richer the taste.
Can I make this broth in an Instant Pot or pressure cooker?
Yes, but the flavor profile will differ slightly. Use 3 lb bones, 12 cups water, and cook on high pressure for 60 minutes. Skip the roasting step—pressure cooking extracts flavors faster. For deeper taste, reduce the broth by 25% after cooking. The result is faster but less complex than stovetop simmering.