Learn tips for how to make broth and find recipes for homemade broth, beef broth and chicken broth.
Got chicken stock in the fridge? You’ve got a leg up on dinner. Turn it into a soup with just about any meat or veggies you have on hand, simmer it with rice for a nourishing risotto, pour it over a casserole or add it to your favorite grain. Check out more meals that turn into a week’s worth of dinners.
Why make chicken stock at home? It’s easy, for one (you’ll see how easy, below). Homemade stock has a velvety texture and full flavor that the canned stuff (let alone bouillon cubes) can’t touch. Collagen-rich and laced with vegetables and herbs, homemade is also healthy, whereas commercial stock is laden with preservatives and salt. (Plenty of grocery store items are better made at home.)
We suggest making stock on a weekend morning. Just dump the ingredients into the pot and go about your day. By afternoon, the stock will be done, and your fridge will be loaded up for the week. Here’s how it’s done.
You’ll need: 2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones) Aromatic vegetables, to add flavor. You can use most vegetables (or even scraps left in your crisper). Our basic recipe calls for: 2 celery ribs, cut into chunks 2 medium carrots, cut into chunks 2 medium onions, quartered Spices. We use a few classics: 2 bay leaves 1/2 teaspoon dried rosemary, crushed 1/2 teaspoon dried thyme 8 to 10 whole peppercorns 2 quarts cold water
Test Kitchen tip: While you can experiment by swapping in your favorite herbs and spices, it’s a good idea to stick to small amounts. The stock’s long simmering time will extract a lot of flavor, so too much spice can overpower the finished stock. Plus, stock is meant to be a base from which to build flavors for a variety of recipes. You can always add more seasonings later.
Step 1: Prep and combine all ingredients
Everything goes into the pot at once, so the first step is slicing and measuring the ingredients. As they’re ready, put them into a Dutch oven or stockpot. Pour the water over all.
Step 2: Bring to a boil, and immediately reduce heat
Set the pot over medium heat and slowly bring to a boil. Once it’s boiling, reduce the heat and simmer.
Step 3: Simmer slowly to extract flavor
Simmer, uncovered, for 3-4 hours. The longer stock simmers, the more collagen is extracted, giving the finished stock a full, silky texture (instead of a watery one).
Foam will rise to the top and drift to the edges of the pot; skim it away with a spoon and discard.
Step 4: Strain and save the meat
After a few hours, the stock should smell amazing and have a nice golden brown hue. In short, it’s done!
Now it’s time to strain the stock. To do this, set up a large bowl with a fine mesh-strainer over it. Remove the larger pieces of meat and vegetables with tongs or a ladle. Once most of the solids have been removed, lift the pot and carefully pour the rest of the stock out.
Test Kitchen tip: Strain twice if you’ve missed some bits; for extra-clear stock, lay a piece of cheesecloth over the strainer.
Test Kitchen tip: We like to save the meat. It makes a good filler for chicken salad, casseroles, tacos and more, making weeknight dinner easy. Pull the chicken out with tongs and set aside. Once it’s cool enough to handle, cut the meat from the bones. (Discard the bones; they’ve given up their flavor to the stock. Discard the vegetables and seasonings, too.)
Step 5: Let cool and skim the fat
If you plan to use the stock immediately, you’re in luck, because it’s ready to eat. Keep in mind: The warmer the stock, the more difficult it is to remove the fat. You will see oily rounds of it floating on the surface; scoop them away and discard.
Not eating the stock right away? It’s easier to remove the fat once it’s cooled. Let the stock cool slightly at room temperature. (You should never put steaming food into the fridge. Here are a few more important fridge tips.) I like to pour stock into a few shallow storage containers, and if I’m in a hurry, I toss in a few ice cubes to cool it quicker.
Refrigerate for 8 hours or overnight. While it cools, a hard layer of fat will form on the surface. This is easy to pull away with a spoon.
Test Kitchen tip: Chicken fat (or schmaltz) is delicious. You can use it like butter, to cook eggs or spread on toast. Keep it in a tightly sealed container in the fridge.
Step 6: Store
Stock will keep in the fridge, tightly covered, for four to five days.
If you want to keep it around longer, seal tightly in a freezer-safe container and freeze. It’ll keep for up to a year this way. (Did you know you can freeze your favorite summer produce?)
Fun fact: Chefs and home cooks alike often use the terms broth and stock interchangeably. To be 100% accurate, stock refers to liquid made from bones, fat, meat and vegetables. Broth is made with just meat and vegetables. Stock is what most people are after when they make this flavorful liquid at home.
Now Try One of These Top-Notch Chicken Noodle Soups
Similar to a Vietnamese pho rice noodle soup, this red curry soup packs big flavor and a bit of heat. The crisp raw vegetables help cool things down. —Monnie Norasing, Mansfield, Texas
No question—this is my favorite barley soup! It's so filling that I serve it as a hearty main dish, and I have given the recipe to many of our friends and relatives. It simply tastes too good to keep to yourself! —Diana Costello, Marion, Kansas
I came up with this soup one weekend when my wife and I were hungry for something better than the standard. The first attempt turned out fantastic, and now I’ve got the recipe down to 20 minutes. —Chris Dalton, Mundelein, Illinois
This spicy chicken soup is chock full of chicken and vegetables. Best of all, it freezes nicely, making a second meal with little effort! —Gwen Nelson, Castro Valley, California
Chicken noodle soup brings back memories of childhood. This revamped version with a healthy twist is a favorite at my house, especially after we've been working outside on a cool day. It takes the chill off.—Cynthia LaFourcade, Salmon, Idaho
I created this recipe for a dinner I hosted for a group of friends. The main course was Italian, and I needed a good soup, so I converted a favorite tortilla soup recipe by substituting pasta and adding different seasonings. —Maxine Pierson, San Ramon, California
My go-to Thai restaurant inspired this curry soup. Shiitake mushrooms are my favorite, but any fresh mushroom will work. Fresh basil and lime add a burst of bright flavors. —Tre Balchowsky, Sausalito, California
This satisfying soup gets its Italian flair from fennel, thyme, basil and orzo pasta. If you don't start with a low-sodium or sodium-free stock, you might want to decrease the amount of salt called for in the recipe. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
The inspiration for this recipe comes from my Italian heritage—my mom was a wonderful soup maker. Using frozen gnocchi saves time and adds extra heartiness to this chunky soup. —Barbara Estabrook, Rhinelander, Wisconsin
This is one of my favorite soup recipes to serve in the wintertime because it's super easy to make and fills the house with a wonderful aroma. My whole family loves it! —Brandy Stansbury, Edna, Texas
When I was sick, my mom would make me this heartwarming chicken noodle soup. It was soothing when I had a cold, but this soup is a bowlful of comfort on any chilly day. —Anthony Graham, Ottawa, lllinois
Here's a new and interesting twist to traditional chicken soup. Everyone who samples it can't resist the delicious soup paired with homemade spaetzle.—Elaine Lange, Grand Rapids, Michigan
I created this chicken recipe to replicate the flavors of my favorite curry dish—slightly sweet with just the right amount of spicy heat. When served with a garnish of green onions and toasted coconut, the soup makes the perfect cold-weather meal. —Lisa Renshaw, Kansas City, Missouri
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado
Years ago, I fell hard for a lemony Greek soup at Panera Bread. It was just a special back then, and I re-created it at home so we could eat it whenever a craving hit! —Kristin Cherry, Bothell, Washington
Our Deaconess Group uses this recipe when cooking for members of our congregation. It makes a huge batch, so it's ideal to freeze portions in microwave-safe containers. Then just thaw and reheat in the microwave for a filling meal. People who try this soup say it's the best they have ever tasted. —Stacey Christensen, West Valley City, Utah
My husband is Greek, so I'm always trying new Mediterranean recipes. This soup is his favorite dish that I make. Serve it with a little feta or Parmesan and a side of toast. —Kristine Kosturos, Olympia, Washington.
I'm a teenager and love to make this fun chicken soup for my family. It makes me so happy when they tell me how much they like it! —Sarah Mackey, New Smyrna Beach, Florida
After tasting a similar soup at a restaurant, I created this quick and tasty version. The pesto adds an extra-nice Italian flavor that is often missing from other gnocchi soups. —Deanna Smith, Des Moines, Iowa t
Bursting with fabulous Italian flavors, this hearty soup is sure to chase away winter's chills. Serve with some crusty rolls for a satisfying dinner.— Cheryl Ravesi, Milford, Massachusetts
This is my go-to soup when I'm under the weather. It always makes me feel better. This filling dish is also delicious for lunch or dinner, even when you're feeling great. —Angie Pitts, Charleston, South Carolina
Shredded rotisserie chicken is complemented by fresh green spinach and cheese tortellini in this quick-to-fix soup. It makes a great starter or a light meal with a salad and crusty bread. —Charlene Chambers, Ormond Beach, Florida
This satisfying soup with a hint of cayenne is brimming with vegetables, chicken and noodles. The recipe is from my father-in-law, but I tweaked it to make it my own. —Norma Reynolds, Overland Park, Kansas
A good friend made us this rich, comforting, creamy chicken noodle soup after the birth of our son. It was such a help to have dinner taken care of until I was back on my feet. This yummy dish is so simple to fix that now I give a pot of it (along with the recipe) to other new mothers. —Joanna Sargent, Sandy, Utah
One night I didn’t have any noodles for my chicken soup, so I gave it a twist with wonton wrappers. It was great! Don’t skip the celery leaves; they bring great flavor to this Asian chicken soup. —Noelle Myers, Grand Forks, North Dakota
When the weather turns chilly, I stock my soup pot with this warmer-upper. The creamy, nicely seasoned broth is chock-full of tender chicken, potatoes, carrots and celery. There's old-fashioned goodness in every spoonful of this thick, hearty soup! —Julee Wallberg, Salt Lake City, Utah
Rich, homemade taste that’s easy on the budget makes this chunky soup a family favorite. We enjoy it with hot bread in winter and with salad in summer. —Elaine Bickford, Las Vegas, Nevada
This quick and easy chicken noodle soup recipe is perfect for a cold, wintry day. It is my favorite thing to eat when I'm not feeling well; it makes me feel so much better. —Lacy Waadt, Payson, Utah
As Taste of Home’s Deputy Editor, Culinary, James oversees the Food Editor team, recipe contests and Bakeable, and manages all food content for Trusted Media Brands. Prior to this position, James worked in the kitchen of Williams-Sonoma and Southern Living. An honor graduate of The Culinary Institute of America, he has traveled the world searching for great food in all corners of life.