Make your own delicious vegetable chicken broth with this recipe! All natural ingredients, and great for using leftovers too. | Stay Alive and Cooking
One of the things I’ve found to be most rewarding in cooking is making everything from scratch. This homemade chicken broth is perfect to add flavour to soups, sauces or stews, or to simply enjoy at lunch! It’s super easy as well: you just toss some ingredients in a pan with water and wait. Oh, and it’s super customizable!
My grandma makes the best soup ever. At least, that’s what my brother and I have been saying ever since we could talk! It’s so good we started calling it “Grandma Soup”. We’ve tried to recreate it, our mom tried to recreate it… But no, it’s only right when she makes it.
According to her it’s no big deal. She always says “I don’t understand what you are making such a fuss about. It’s such a simple soup!” However, when I got interested in cooking I asked her what the secret was, and guess what? It was homemade broth.
She usually makes this broth with beef shanks and meat, onion, celery leaves and salt. Then, when the broth is done she’ll add some homemade meatballs and vermicelli and voila: our favourite soup is done!
It brings back so many good memories that I’ve always wanted to recreate it. But, since I’m a student
and since I didn’t want to have to throw away expensive but failed broth I decided to start with chicken bones. In the next few days I’ll upload the recipe of the noodle soup I made with this broth, too: delicious!
Feel free to add any vegetable leftovers you might have, as this will only enhance the flavour. Also, I bought chicken/bones especially for this broth, but it’s also a very good idea to use leftover chicken bones or the carcass of a roast, for example.
Please share if you enjoyed this post, and I hope to see you again soon!
- Chicken with bones, 750g (I used 2 chicken thighs + legs)
- Celery, 2 stalks (with leaves!)
- Carrot, 1 large
- Leek, 1 half
- Onion, 1 large
- Garlic, 1 clove
- Bay leaves, 3 pieces
- Parsley, 20g
- Cloves, 1 teaspoon
- Thyme, 1 spoonful
- Add the butter to a soup pan and heat it up. Cut the chicken into pieces and fry until caramelized on both sides.
- Add the cloves and bay leaves, and cook this for another minute.
- Heat up 1.5 litres of water and add this to the pan. Cook until foam starts to form on the top, which you can scoop off.
- Meanwhile, chop the vegetables (onion, garlic, carrot, celery stalks and leek) into chunks. Add this to the hot water and reduce the heat to medium-low.
- Cook this mixture, making sure it doesn't boil, for 5-6 hours. Add the parsley, thyme and 2 spoonfuls of salt and cook for another 20 minutes.
- Take out all the vegetable and chicken and toss this out (as there will be little flavour left). Pour the mixture through a sieve or cheesecloth to make sure it's a smooth broth.
- Let this cool down completely. Use a spoon to scoop out the fat that will soon float on top of the cooled down broth.
- Store in an airtight container or freeze for later use.
- Use any leftover vegetable or meat you like!