Homemade Chicken Broth

Soups & Salads | 0 comments

Shared By: Amy Jones contributed in 25th Annual Celiac Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 3 chicken breast halves
  • 1 onion quartered
  • 1 tomato quartered
  • 1 cup carrots
  • 2 celery stalks
  • 2 cloves garlic
  • 2-3 sprigs of thyme
  • 3 bay leaves
  • Fresh herbs like cilantro or parsley
  • whole peppercorns
  • kosher salt


  • Place all ingredients in crockpot and fill with water.
  • Cover and cook on high for 4 hours or low for 8 hours
  • Throw out all the vegetables, strain the liquid and remove the chicken for other recipes (chicken salad or shredded chicken)
  • Store stock in containers in the refrigerator for up to 2 days or freeze for several months.
  • When the stock is chilled, remove fat from top of broth.



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