This classic chicken broth is slow-simmered with bone-in chicken, root vegetables, herbs, and aromatics, resulting in a clear, golden liquid full of depth and comfort. Serve it as a nourishing soup or use it as a flavorful foundation in other dishes.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 1 hr 30 minsTotal Time 1 hr 50 minsIngredients
1 whole bone-in chicken leg quarter (or 2 thighs and 2 drumsticks)
1 onion, halved (skin-on for color)
2 carrots, peeled and cut into chunks
2 celery stalks, with leaves, chopped
3 cloves garlic, smashed
1 parsnip or small turnip (optional), peeled and chopped
1 small piece of leek (white part only), sliced
8 cups cold water
1 bay leaf
6 black peppercorns
3 parsley stems
Salt, to taste
Optional Garnish/Finish
Sliced cooked carrots or chicken
Chopped fresh parsley or dill
Fine noodles, rice, or matzo balls
Prepare the Base
Simmer Slowly
2
Bring to a gentle boil , then reduce heat to low .
Skim off any foam that rises in the first 10–15 minutes.
Add bay leaf , peppercorns , and a pinch of salt.
Simmer uncovered or partially covered for 90 minutes , ensuring broth stays clear and does not boil.
Strain the Broth
3
Remove chicken and vegetables with a slotted spoon.
Strain the broth through a fine mesh sieve or cheesecloth into another pot or large bowl.
Taste and season with more salt , if needed.
Serve or Store
4
Serve hot as-is, or add back some shredded chicken , carrots , and herbs.
Optionally stir in cooked noodles or rice for a heartier dish.
Variations
5
Add a whole tomato (halved) for a deeper color and slight sweetness
Infuse with a slice of fresh ginger for extra warmth
Use only vegetables and herbs for a vegetarian broth
Pairing Suggestions
6
Drink: Dry Riesling, chamomile tea, or lemon-infused water
Side: A slice of toasted sourdough, herbed matzo ball, or light salad
Ingredients Ingredients
1 whole bone-in chicken leg quarter (or 2 thighs and 2 drumsticks)
1 onion, halved (skin-on for color)
2 carrots, peeled and cut into chunks
2 celery stalks, with leaves, chopped
3 cloves garlic, smashed
1 parsnip or small turnip (optional), peeled and chopped
1 small piece of leek (white part only), sliced
8 cups cold water
1 bay leaf
6 black peppercorns
3 parsley stems
Salt, to taste
Optional Garnish/Finish
Sliced cooked carrots or chicken
Chopped fresh parsley or dill
Fine noodles, rice, or matzo balls
Directions Prepare the Base
Simmer Slowly
2
Bring to a gentle boil , then reduce heat to low .
Skim off any foam that rises in the first 10–15 minutes.
Add bay leaf , peppercorns , and a pinch of salt.
Simmer uncovered or partially covered for 90 minutes , ensuring broth stays clear and does not boil.
Strain the Broth
3
Remove chicken and vegetables with a slotted spoon.
Strain the broth through a fine mesh sieve or cheesecloth into another pot or large bowl.
Taste and season with more salt , if needed.
Serve or Store
4
Serve hot as-is, or add back some shredded chicken , carrots , and herbs.
Optionally stir in cooked noodles or rice for a heartier dish.
Variations
5
Add a whole tomato (halved) for a deeper color and slight sweetness
Infuse with a slice of fresh ginger for extra warmth
Use only vegetables and herbs for a vegetarian broth
Pairing Suggestions
6
Drink: Dry Riesling, chamomile tea, or lemon-infused water
Side: A slice of toasted sourdough, herbed matzo ball, or light salad
Chicken Broth with Vegetables
