Soups & Stews
This old-fashioned chicken broth recipe delivers the deep, homestyle richness that store-bought versions can't match—simmered low and slow for hours to extract every layer of flavor from chicken bones, vegetables, and herbs.
The secret lies in patience: letting collagen-rich bones break down into a velvety, golden broth that forms the backbone of soups, braises, or sauces. I’ve perfected this method over years of testing, ensuring the result is clear, deeply savory, and free of bitterness.
The process is straightforward but requires time—6 to 12 hours of gentle simmering transforms tough bones and aromatic vegetables into a concentrated, flavor-packed liquid.
You’ll start with a simple assembly of chicken parts, onions, carrots, celery, and herbs, then let the magic happen as the broth reduces and intensifies. No shortcuts here; this is the kind of broth that makes every dish taste like it’s been simmering all day.
What you’ll end up with is a golden, aromatic broth so rich it can stand alone as a soup or serve as the base for your favorite recipes. The flavor deepens with each passing hour, rewarding your patience with a depth of taste that’s impossible to replicate quickly.
This isn’t just broth—it’s the foundation of restaurant-quality cooking at home, built one slow simmer at a time.
Use it to elevate pasta dishes, braised meats, or as a healing comfort in a classic chicken noodle soup. The possibilities are endless, but the method remains the same: time, heat, and a little attention to detail. Let’s get started on creating your own batch of old-fashioned perfection.
Ingredients for old fashioned chicken broth
Chicken bones, aromatic vegetables, and herbs—everything you need for restaurant-quality broth.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Bones 🍗 | 4 lb | Neck, backs, wings preferred |
| Yellow Onion 🧅 | 1 whole | Quartered, skin on for color |
| Carrots 🥕 | 4 whole | Scrubbed, cut into chunks |
| Celery Stalks 🥬 | 4 whole | Trimmed, cut into pieces |
| Garlic Cloves 🧄 | 8 cloves | Smashed, skin on for aroma |
| Fresh Parsley 🌿 | ¼ cup | Stems included, roughly chopped |
| Fresh Thyme 🌿 | 4 sprigs | Stems intact for flavor |
| Fresh Bay Leaves 🍃 | 2 whole | Dried works if needed |
| Black Peppercorns 🌶️ | 1 tbsp | Crushed lightly for depth |
| Kosher Salt 🧂 | 1 tbsp | Diamond Crystal preferred |
| Apple Cider Vinegar 🍏 | 2 tbsp | Brightens flavor profile |
| Cold Water 💧 | 12 cups | Enough to cover ingredients |
The bones are the heart of this broth. Chicken necks and backs pack the most collagen for that velvety texture, but don't toss out wings or drumsticks—they add richness. Most butchers will save these for you if you ask, or check the freezer section at Whole Foods where they often sell bone bundles. Fresh bones smell clean and have a faint meaty aroma; if they're yellowed or smell funky, skip them. The vegetables? Organic is ideal since you're not peeling them, but regular works fine. Just scrub everything well. For herbs, fresh thyme and parsley make all the difference—Trader Joe's sells them in little bags that last weeks if stored properly.
No fresh thyme? Dried works at one-third the amount, but it lacks that bright herbal note. Running low on bay leaves? Dried oregano at half the quantity adds depth. The apple cider vinegar might seem odd, but it cuts through any bitterness and brightens the broth—Bragg is my go-to brand. For salt, Diamond Crystal kosher dissolves better than table salt, but use what you have. The water? Filtered is best, but tap water works in a pinch if it's not heavily chlorinated. If you're short on time, you can use low-sodium chicken broth instead of water for the initial simmer, but it'll have less depth.
This broth tastes even better the next day as flavors meld. Store it in the fridge for up to 5 days or freeze in 1-cup portions for 6 months. I like to portion it into ice cube trays—perfect for adding to soups or sauces later. For extra richness, skim off any fat that rises to the top before freezing. The bones? Save them—they're perfect for making bone broth again next time. If you end up with more than you need, share it—every home cook needs a stash of this golden elixir.
Why You'll Love This Recipe
- Pantry Magic: I swear by this recipe because it uses what’s already lurking in my fridge—no fancy shopping list. Toss in onion, carrots, celery, and garlic, then let the bones do the heavy lifting. Honestly, the flavor builds itself.
- Deep, Rich Taste: That slow simmer? Pure satisfaction. The chicken bones melt into the broth, while the onion and garlic layers create this warm, almost smoky depth. Between us, it’s the kind of flavor that makes store-bought taste like sad, watery disappointment.
- Weeknight Workhorse: Soup base, grain cooker, or quick ramen upgrade—this broth is my secret weapon. Freeze leftovers in ice cube trays for instant flavor boosts later. (Yes, even on a Tuesday night when takeout feels like a chore.)
- Budget-Friendly Goldmine: Chicken bones are cheap, and this recipe stretches them into gallons. I make a big batch, freeze it, and use it for months. Not the prettiest, but the taste makes up for it every time. My wallet and my taste buds thank me.
Step-by-step instructions for homestyle chicken broth
This classic method delivers deeply flavorful broth with minimal effort—just time and patience.
Prepare the Base Ingredients
Begin by placing the 4 lb chicken bones in a large stockpot. Add the 1 whole yellow onion, 4 whole carrots, and 4 whole celery stalks directly on top. The vegetables will infuse flavor as they simmer, creating a rich foundation. I like to leave the onion skin on for extra color and depth—just make sure the onion is quartered so it cooks evenly.
Next, add the 8 cloves garlic cloves (skin on for maximum aroma) and the 4 sprigs fresh thyme. The thyme stems contain concentrated flavor, so keep them intact. Tuck in the 2 whole fresh bay leaves and 1 tbsp black peppercorns (lightly crushed to release their oils). Finally, sprinkle the 1 tbsp kosher salt evenly over everything. This salting step is crucial—it helps extract collagen from the bones for a velvety texture.
Simmer for Deep Flavor Extraction
Pour in the 12 cups cold water until all ingredients are fully submerged. The water should cover the bones by at least 1 inch—this ensures proper extraction of gelatin and minerals. Place the pot over medium-high heat and bring to a rolling boil. Once boiling vigorously, reduce heat to low and maintain a gentle simmer.
Here’s the key: You want to see small, consistent bubbles breaking the surface—never a full boil. If it boils too hard, the broth will become cloudy and lose clarity. Skim off any foam or impurities that rise to the top during the first 30 minutes of simmering. This removes impurities and keeps your broth crystal clear. Simmer uncovered for 3 hours—this long cook time is what develops that old-fashioned richness.
Brighten and Finish the Broth
After 3 hours, stir in the 2 tbsp apple cider vinegar. This step brightens the broth and cuts through any bitterness that might develop from long simmering. The vinegar also helps preserve the broth’s freshness if you plan to store it. Return the heat to low and continue simmering for another 30 minutes. You’ll notice the broth deepens in color and aroma—this is your cue that the flavors are melding perfectly.
Finally, add the 0.25 cup fresh parsley (stems included) and simmer for an additional 10 minutes. The parsley adds freshness and a vibrant green hue. Strain the broth through a fine-mesh sieve into a clean pot or bowl, pressing gently on the solids to extract every last drop of flavor. Discard the solids or compost them—they’ve given everything they’ve got.
Rest and Serve
Let the broth cool slightly before transferring it to airtight containers. I like to refrigerate it overnight—this allows the fat to solidify on top, making it easy to skim off for a cleaner final product. If you’re using it immediately, simply reheat gently on the stove over low heat, stirring occasionally. The broth should be golden, clear, and deeply aromatic, with a rich, savory taste that’s the essence of homestyle comfort.
This broth keeps beautifully in the refrigerator for up to 5 days or can be frozen for 3 months. Use it as a base for soups, grains, or simply sip it straight with a sprinkle of fresh herbs. The slow simmer and careful layering of ingredients ensure every sip is packed with flavor—just like grandma used to make.
Pro Tips For Making Old Fashioned Chicken Broth
- Roast the Bones First: I learned this the hard way—raw chicken bones simmer into a murky broth. Toss them on a sheet pan at 425°F for 20 minutes before adding to the pot. The caramelized crust unlocks deeper flavor and keeps the broth crystal clear.
- Chop Celery Coarse: Tiny celery bits turn to mush and cloud your broth. Cut the stalks into 1-inch chunks instead of dicing—big pieces release flavor without turning the liquid into soup. (Yes, even if you’re impatient like me.)
- Simmer, Don’t Boil: A rolling boil scalds the broth and makes it taste bitter. Keep the heat low enough that you see tiny bubbles at the edges, not a full-on storm. After 2 hours, skim the foam religiously—it’s the only way to guarantee a clean, rich result.
- Add Garlic Late: My grandmother swore by this, and she was right: crush the garlic cloves and toss them in during the last 30 minutes of simmering. Early addition burns it into oblivion, leaving you with onion and carrot notes instead.
Make-ahead tips for this recipe
Freezer Prep Ahead
Freeze your broth in 1-cup ice cube trays for perfect portions—simply pop out cubes and add directly to soups or sauces. Label each tray with the date using a permanent marker and freeze for up to 6 months.
For larger batches, use quart-sized freezer bags with 1-inch headspace—squeeze out excess air to prevent freezer burn. I like to store mine flat in the freezer for easy stacking. 🥶
Fridge Storage Tips
Transfer cooled broth to glass airtight containers (like Pyrex) and refrigerate for up to 5 days. The fat will solidify on top—simply skim it off before reheating for a cleaner result.
If you notice a thin skin forming on the surface, break it up with a spoon before reheating. This skin is harmless but can make the broth taste slightly off if not removed. 💧
Batch Prep Strategy
Double or triple the recipe and freeze in 2-cup portions for meal prep efficiency. I often make 3 batches at once—one for immediate use, one for the fridge, and one for the freezer.
Store frozen batches in ziplock bags with a straw for easy pouring later. Label with the date and store in the coldest part of your freezer for maximum freshness. ❄️
Reviving Frozen Broth
Thaw frozen broth overnight in the fridge or use the quick thaw method: place the sealed container in a bowl of cold water for 1-2 hours. Never microwave frozen broth directly—it creates hot spots and ruins texture.
Once thawed, reheat gently on the stove over low heat until steaming. Stir occasionally to prevent scorching. 🔥
Bone Reuse Hack
Save the leftover bones after straining for a second batch of even richer broth. Rinse them under cold water to remove debris, then store in a ziplock bag in the freezer for up to 3 months.
When ready, use them in a fresh batch with new vegetables and herbs. This method maximizes flavor and reduces waste—every bone has more collagen to give! 🍗
Flavor Boost Freeze
For extra depth, freeze aromatic vegetables (onion, carrot, celery) in 1-inch chunks ahead of time. When ready to make broth, simply toss them in frozen—they’ll soften as they simmer, infusing flavor without needing prep.
I keep a dedicated freezer bag labeled "Broth Veg" for this purpose. This saves time and keeps your counter clutter-free. 🥕
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of bones for this broth?
While you can technically use chicken breasts, they won't deliver the same rich, gelatinous texture that bones provide. Bones contain collagen that breaks down into gelatin during long simmering, creating that velvety mouthfeel. If you're short on bones, use a mix of breasts and bones (like drumsticks) for better results.
Why does my broth turn cloudy during simmering?
Cloudiness usually means the broth boiled too vigorously, breaking down proteins and releasing impurities. To fix this, maintain a gentle simmer (small bubbles) and skim off any foam that rises to the surface during the first 30 minutes. If it's already cloudy, strain it through a fine-mesh sieve lined with cheesecloth for a clearer result.
How can I make this broth faster without sacrificing flavor?
For a quicker version, use a pressure cooker (like an Instant Pot) instead of stovetop simmering. Set it to high pressure for 90 minutes—this extracts collagen and flavors in a fraction of the time. Just remember to release pressure naturally and strain carefully. The result will still be rich, though slightly less reduced than the traditional method.
What's the best way to use up leftover broth?
This versatile broth works as a base for countless dishes! Use it in soups, risottos, or braised meats, or reduce it by half for a savory pan sauce. For extra richness, freeze it in ice cube trays and add cubes directly to recipes. Even better, turn it into a comforting chicken noodle soup with egg noodles, spinach, and a sprinkle of fresh herbs.
Can I add tomatoes or tomato paste to this broth?
While tomatoes aren't traditional in classic broth recipes, they can add depth if used carefully. Add 1/4 cup tomato paste at the end of simmering to brighten flavors, but avoid adding fresh tomatoes early—they can make the broth cloudy. If you love tomato-based broths, consider making a separate batch with added tomatoes for soups like minestrone.