Homemade Chicken Broth

Recipe by Michele DiCristofaro MS, RD, LDN

Equipment: 

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

Ingredients: 

• 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 

Directions: 

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

Enjoy! 

• 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. 

By: Michele DiCristofaro MS, RD, LDN