Description
How to make healing chicken broth with whole chicken, vegetables, and herbs that soothes the soul and cures everything from colds to heartbreak.
Ingredients
Scale
Base Ingredients
- 1 whole chicken, 3-4 lbs
- 12 cups cold water
- 2 large onions, quartered
- 4 large carrots, roughly chopped
- 4 celery stalks with leaves, chopped
Aromatics & Herbs
- 1 whole head garlic, halved crosswise
- 2 bay leaves
- 4–5 fresh thyme sprigs
- 1 bunch fresh parsley with stems
- 1 tsp whole black peppercorns
- 2 tsp kosher salt
Flavor Enhancers
- 2 tbsp apple cider vinegar
- 1 large leek, white and green parts chopped
- 2 parsnips, roughly chopped
- 1 small bunch fresh dill
- 1 tsp turmeric powder
Instructions
- Prep Everything: Roughly chop all vegetables – don’t worry about perfect cuts since we’ll strain everything later. Place chicken in your largest pot and add the cold water to cover.
- Add Aromatics: Toss in all vegetables, herbs, and spices around the chicken. Add apple cider vinegar and let everything sit for 15 minutes to start extracting flavors.
- Bring to Simmer: Heat over medium-high until you see gentle bubbles forming, then immediately reduce to low. You want barely bubbling, not a rolling boil that makes cloudy broth.
- Skim Surface: For the first 30 minutes, skim off any foam or impurities that rise to the surface. This keeps your broth crystal clear and beautiful.
- Simmer Low: Cover partially and simmer on lowest heat for 2.5-3 hours. The chicken should be falling off the bone and your house should smell absolutely incredible.
- Strain Everything: Remove chicken first, then strain the entire broth through fine-mesh strainer. Press vegetables gently to extract every drop of that golden liquid gold.
- Cool and Store: Let cool completely before refrigerating. The fat will solidify on top, making it easy to remove for a cleaner, lighter final broth.
Notes
- Never boil vigorously or broth becomes cloudy and greasy.
- Skim foam regularly during first 30 minutes for clearest results.
- Store in refrigerator up to 5 days or freeze up to 6 months.
- Remove solidified fat layer before reheating for best taste.
- Save shredded chicken meat for soup or sandwiches.
- Taste and adjust seasoning only after full cooking time.
Allergy Information: None
Nutrition
- Calories: 45 calories
- Fat: 1g
- Carbohydrates: 2g
- Protein: 8g