Ever thought about making your own chicken broth but thought it might be too complicated? Well, guess what? It’s actually pretty darn simple and it is so darn worth it. Using homemade chicken broth as the base for your favorite soups brings a whole new depth to the flavor of your soup, making the store brought versions pale in comparison.

So the next time you buy a rotisserie chicken or cook a whole chicken, put those leftovers in a pot and make your own chicken stock as the base for your favorite soup. Believe me, you won’t be disappointed. It will transform your soup into something quite extraordinary, while warming up your kitchen and your soul on those cold winter evenings.

#homemadechickenbroth #homemadegoodness #chickenbrothforthesoul


Chicken Broth


Chicken carcass (with bones, leftover meat, and skin)
3 garlic cloves, smashed
1 medium yellow onion, quartered
2 large carrots
2 celery stalks with leaves
3 chiles cut into pieces (optional)
1 bunch chard, torn coarsely
8 peppercorns
½ teaspoon rosemary
¼ teaspoon salt
3 bay leaves


Place the chicken carcass in a large soup pot. Add all the other ingredients. Fill just to cover with water. Bring to a boil, then reduce heat to a simmer. Cook, partially covered, on low heat for 2 hours. Set aside to cool. Remove the chicken bones and vegetables with tongs. Slowly strain the broth into a large bowl, removing all other ingredients in the process. Store in glass jars or use right away to make your favorite soup. Makes 2 quarts.