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.
Rinse chicken and place in a large pot. Add all vegetables, aromatics, herbs, and cold water.
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.
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 hot as-is, or add back some shredded chicken, carrots, and herbs.
Optionally stir in cooked noodles or rice for a heartier dish.
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
Drink: Dry Riesling, chamomile tea, or lemon-infused water
Side: A slice of toasted sourdough, herbed matzo ball, or light salad
6 servings