Today I am making Dill Cabbage Soup and need chicken broth, so I decided to make some. Making chicken broth really is quite simple and only takes a couple of hours. It is rich and flavorful and really does make a difference in the flavor of homemade soups.
Stock uses bones and vegetables whereas broth uses meat and vegetables. Today we are making broth because we are using meat.
Let’s get started!
Place chicken breasts into a soup pot. You can also use chicken thighs if you prefer. Season with salt, pepper, and fresh (or dried or frozen) herbs like dill and parsley. Dill and parsley are my go-to herbs!!
Add water. Add enough to cover the chicken completely.
Bring to a boil and simmer for one hour. Stir occasionally so the chicken does not stick to the pot.
Add onion, celery and carrot.
Stir. Cook for another hour.
Turn off heat. Let sit 15 minutes to cool slightly.
Remove chicken from the broth. Chop up chicken for soup or stew using this homemade chicken broth or use the chicken in another meal. Today, I’ll be using the chicken for chicken salad and chicken soup using this broth, and some of the broth I’ll be using for dill cabbage soup. You can also freeze the broth once cold, to use later.
The broth has cooked for two hours and is now ready to use.
4 chicken breasts or 6 chicken thighs
1 tsp salt
Fresh cracked pepper
1 tbsp fresh or frozen parsley or 1 tsp dried
1 tsp fresh or frozen dill or 1/2 tsp dried
8 to 12 cups water
1 onion, chopped
2 celery stalks, diced
2 to 3 carrots, chopped
Place chicken breasts or chicken thighs into a soup pot. Season with salt, pepper, and herbs. Add water – add enough to cover the chicken completely. Bring to a boil and simmer for one hour. Stir occasionally. Add onion, celery and carrot. Stir. Cook for another hour. Turn off heat. Let sit 15 minutes to cool slightly. Remove chicken from the broth. Chop up chicken for soup or stew using this homemade chicken broth. You can use this broth for other soups as well. Once cold, you can also freeze it.
enjoy from Our City Homestead to yours