Homemade Chicken Broth

Michele DiCristofaro, MS, RD, LDN


  • Large stock pot
  • Knife
  • Cutting board
  • Large mixing spoon
  • Large, fine-meshed sieve


  • 2 large bone-in chicken breasts, skin removed
  • 2 large peeled carrots, chopped
  • 2 large celery stalks, peeled
  • 2 medium-sized tomatoes chopped
  • 2 small onions chopped
  • 12 cups water
  • 3 Tbsp. salt or more to taste
  • Handful parsley with stems


  • Add all ingredients to pot except parsley.
  • Bring to a boil.
  • Toss in parsley and stir.
  • Turn heat down to medium-low, cover partially with lid, and simmer for 2 hours.
  • Drain soup, discard vegetables. Save chicken for another use.
  • Serve immediately.


- Add chicken, cooked vegetables, and pasta or rice for a hearty soup.
- Use broth as a base for soups, stews, and chilies.
- Sip on broth for warmth and hydration.
- Store in refrigerator for 2-3 days.
- Separate broth into individual containers and freeze for later use. Can be frozen for up to 3 months.